Beef Stifado


Start this one-pan wonder a day ahead for maximum flavour payoff.

The ingredient of Beef Stifado

  • 2 garlic cloves crushed
  • 1 teaspoon cracked black pepper
  • 1 teaspoon ground allspice
  • 1 2 teaspoon ground cinnamon
  • 1 4 teaspoon ground cloves
  • 1 2 cup dry red wine
  • 800g beef oyster blade steak trimmed cut into 3cm pieces
  • 1 tablespoon extra virgin olive oil
  • 2 sprigs fresh rosemary
  • 8 large eschalots halved
  • 400g can diced tomatoes
  • 410g can tomato puree
  • 2 tablespoons red wine vinegar
  • soft polenta see note to serve
  • fresh flat leaf parsley chopped to serve

The Instruction of beef stifado

  • combine garlic pepper allspice cinnamon cloves and wine in a large glass or ceramic bowl add beef toss to coat cover refrigerate overnight if time permits
  • preheat oven to 180c 160c fan forced
  • drain beef from marinade reserving marinade heat oil in a large ovenproof saucepan or flameproof casserole dish over medium high heat cook beef in batches for 5 minutes or until browned all over
  • return beef to pan add reserved marinade and rosemary bring to the boil add eschalot tomatoes 1 2 cup water tomato puree and vinegar season with salt and pepper cover pan return to the boil carefully transfer pan to oven
  • bake for 1 hour 20 minutes remove lid bake for 30 to 40 minutes or until beef is tender serve stifado with polenta and sprinkle with parsley

Nutritions of Beef Stifado

calories: 574 556 calories
calories: 18 2 grams fat
calories: 7 2 grams saturated fat
calories: 41 7 grams carbohydrates
calories: n a
calories: n a
calories: 53 5 grams protein
calories: 122 milligrams cholesterol
calories: 1032 milligrams sodium
calories: https schema org
calories: nutritioninformation

LihatTutupKomentar