Stifado (spiced braised beef and onions)

6 servings

Ingredients

Quantity Ingredient
6 tablespoons Olive oil
3 pounds Beef, lean boneless; cut
;into 2 inch cubes, prefer
;round or chuck
1 quart Water
6 ounces Tomato paste; can
¼ cup Red wine vinegar
½ teaspoon Cumin seeds
1 Cinnamon stick, 4 inch
2 teaspoons Salt
Black pepper; freshly ground
2 pounds Onions, small white; each
;about 1 inch in diameter
¼ pounds Feta cheese; cut into 1/2
;inch cubes

Directions

In a heavy 10 to 12 inch skillet, heat the olive oil over moderate heat until a light haze forms above it. Pat the cubes of beef completely dry with paper towels and brown them in the hot oil in 3 or 4 batches, turning them frequently with a slotted spoon and regulating the heat so the beef colors deeply and evenly without burning. As they brown, transfer the cubes to heavy 6 to 8 quart casserole.

To the fat remaining in the skillet, add the water, tomato paste, vinegar, cumin, cinnamon, salt and a few grindings of pepper. Bring to a boil over high heat, meanwhile scraping in any brown particles clinging to the bottom and sides of pan. Then pour it over the meat in the casserole. Bring to a boil, reduce the heat to low, cover the casserole tightly and simmer for 1 hour and 15 minutes before adding the onions.

To peel the onions easily, drop them into a large pot of rapidly boiling water and cook briskly for 1 minute. Immediately drain them in a sieve or colander and run cold water over them. Then trim the ends with a small, sharp knife and slip off the peel.

Stir the onions into the casserole, re-cover and cook for 30 minutes longer, or until the beef and onions are tender. Stir in the cheese and simmer uncovered for 2 or 3 minutes until the cheese softens somewhat and is heated through. Taste for seasoning and serve directly from the casserole.

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Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 02-05-95

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