Stifádo (casserole with onions)

Name: Stifádo (casserole with onions)
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 kg Veal (shoulder or neck); 2 Garlic cloves; 7-8 TABLESPOONS Olive oil; 7-10 Tbsp salt, black pepper; 1 can(s) (850 ml) Tomatoes; 4 TABLESPOONS Red wine vinegar; 150 ml Red wine; 1 cinnamon stick, 1 bay leaf; 750 g Shallots or small onions; 1 collar Parsley (e.g. smooth)

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 kg Veal (shoulder or neck)
2 Garlic cloves
7-8 TABLESPOONS Olive oil
7-10 Tbsp salt, black pepper
1 can(s) (850 ml) Tomatoes
4 TABLESPOONS Red wine vinegar
150 ml Red wine
1 cinnamon stick, 1 bay leaf
750 g Shallots or small onions
1 collar Parsley (e.g. smooth)

Directions

1
Wash the meat, pat dry and cut into large pieces. Peel and chop the garlic. Fry the meat in portions in a frying pan in 7-8 tablespoons of oil. Fry the garlic briefly. Put all the meat back into the roaster. Season everything with salt and pepper. Add 350 ml water, tomatoes with juice, vinegar, wine, cinnamon and bay leaf. Cover and stew for about 11/2 hours
2
In the meantime peel the shallots. Wash parsley and cut into strips. Add both to the meat and braise covered for about 20 minutes. Season to taste. Goes well with fried zucchini vegetables and fresh flatbread
3
Drink: Greek red wine, for example Rapsani from Tsantali