Greek Beef Stifado

Ingredients for 8 servings:

• 2 kg roast beef for braising
• 2 onions, chopped
• 2 clove(s) garlic, chopped
• 2 can/n tomatoes or 4 fresh beefsteak tomatoes (peeled and chopped)
• 3 tbsp cranberries from the jar
• 1 kg shallot(s), small
• 300 ml red wine
• lemon juice
• olive oil
• Spirit vinegar
• Parsley, flat
• Salt
• pepper
• oregano
• cumin
• Cinnamon
• bay leaves

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

Specialty from Greece

Cut the meat into approximately 5 cm cubes and marinate with a little olive oil and lemon juice. The next day, pat the meat dry and sear it in batches. Towards the end, add the chopped onions and fry until dark brown, then add the garlic and fry briefly. Season generously with salt and pepper. Add a pinch of cumin and two pinches of cinnamon, the oregano, and the bay leaf. Stir in the cranberries and 3 tablespoons of vinegar. Then deglaze with a little red wine and reduce it. Pour in the remaining red wine, add the tomatoes, and bring to a boil. Transfer everything to an ovenproof dish with a lid and marinate in the oven at around 95 degrees Celsius for 3 hours. After about 2 hours, peel the shallots and cook them in salted vinegar water for 5 minutes. Drain and stir into the meat. Test for doneness towards the end of the 3 hours. The meat should be really tender and mash with a fork. Season again with salt, pepper, and vinegar, sprinkle with chopped parsley, and serve. Serve with fresh white bread, rice, or potatoes.