Stifado - recipe. Jewish Greek Cuisine
Nabridlo zvichne spekotne for supper? Todi cook delicious grass mediterranean cuisine - stifado. In the Greek translation, the name means stewed meat. Imovirno, you already guessed what I was doing with the grass. Is it possible to create a culinary masterpiece?
Classical stifado from yalovichini
You need:
- yalovichina - 700 grams,
- tomato - 4 pieces,
- shallot cibula - 10 pieces,
- bay leaf - 1 piece,
- cloves - 2 buds,
- dried oregano - 1 teaspoon,
- chervone dry wine - 200 ml,
- olive oil - for greasing,
- strength for relish.
Cooking method
- My yalovichina. Let's discuss. We can see the veins. Cut into cubes with a size of approximately 4x4 centimeters.
- We smear the meat in a rosemary olive oil.
- Grease the meat, transfer it to a saucepan, pour in the wine and put it on the fire. Tomimo stretching the year. From time to time, do not forget to look under the cap, as if the wine is evaporating, then the trochs are poured in.
- The qibulu is often clean and smeared to a light golden color.
- Tomati (less than licorice varieties are suitable for preparing stifado) is cleaned from the skin. Rіzhemo cubes. It's a breeze with a cibulka and a little more is smeared.
- Z'ednuemo veggie dressing with stewed meat.
- Let's add spices. Let's move on.
- We pour in a glass of water. Tomimo at the end of the fire of the year. After the end of the appointed hour, we try the meat, as if it won’t be soft for you, you need to quench it a little more.
- We serve stifado to the table with white wine and white bread.
Stifado with rabbit
You need:
- rabbit meat - 800 grams,
- cibula shallot - 1 kg,
- olive oil - 100 ml,
- red wine - 100 ml,
- hourglass - 2 cloves,
- tomato - 2 pieces,
- bay leaf - 1 piece,
- cinnamon - 1 stick,
- paprika - for relish,
- strength for relish.
Cooking method
- M'yaso is narrated by great portions of small pieces.
- Olive oil is rozіvaєmo in a deep frying pan and we put meat in it. We smear it.
- We clean the clock. We scream loudly. Corrected to meat.
- Let's pour in the wine. Gasimo doti, as long as the motherland does not evaporate.
- We rub tomatoes and eat with meat.
- A treasure trove of spices listed on the list of ingredients.
- If the fire is not enough to quench the meat, pour in more water and quench it with a stretch of fire.
- Tim, for an hour we clean the cibulka, brush it with deep-fried yogo to a golden color and eat it with meat. There are no deep fryers, but for greasing that great deep frying pan.
- Stifado is extinguished by the last quarter of the year, after which you can take a sample!
Stifado s octopus
You need:
- octopus carcass - 1 kg,
- hourglass - 5 cloves,
- red wine - 100 grams,
- estet 6% - 2 tablespoons,
- olive oil - 2 tablespoons,
- tomato - 4 pieces,
- bay leaf - 1 piece,
- cinnamon - 1 stick,
- black pepper chalking - for relish,
- paprika - for relish,
- strength for relish.
Cooking method
- We clean the octopus, wash it and put it in a saucepan with water (the carcass can be closed a quarter). We put on fire.
- After a full steaming, the octopus is displaced, cut into small pieces and transferred to a frying pan with high sides.
- Tim is a clean watchmaker for an hour. Narizaemo with dresses. Lightly smeared in olive oil. Go with the meat of the octopus.
- Pour in red wine and otset.
- Tomatoes are mine. We rub it or we add it to the blender. Close with the octopus.
- A treasure trove of listed spices.
- We put on fire. Gasimo with a stretch of 10 quills.
- It is corrected to the fragrant meat of the octopus, the cibulka is cleaned. We continue to extinguish 30 more quills, periodically mixing savory.
- Octopus Stifado is ready! Transferring yoga to garna strava and serve to the table.
Chunk of pork without tassels / large blotches of fat retelno vimity cold water, for help, dry the towels and cut them with medium-sized pieces for a size “for one or two bites”.
On top of the meat shmatochki, spread the skibochki to the chapel, salt the great sill to relish.
Shallot cibula (in the classic recipe “Stifado” it is the same wine, but it’s impossible to try a red lettuce or an excellent cibula) cut a quarter of a kiltsya / pіvkiltsem, evenly rozpodіlit on pork.
Spread a cinnamon stick on a sprat of medium shmatochkiv, lay it out in such a way that the skin shmatochka of meat will be extinguished in the oven for an hour, and the aroma and relish will have the same proportions.
Brizkat pork in tsibuli and spices, whether it be refined dewy / soniashnikovoy or olive oil.
Pour the pork with tomato sauce, or summishshyu pod_bnennyh fresh tomatoes, or zvchaynaya spicy tomato paste, yak in front dilute with a bottle drinking water. Rіdina is guilty of covering the pieces of pork and the cibula in full. Cover the shape of the shoes with a lid, and if you have a uniform without a lid - with a piece of foil. M'yaso in the oven povinne rest in sauces with spicy-tomato sumishi and stew with wet juice. Heat the oven to 170 degrees, place it there and cover the mold with pork and quench for 2 years. Over the course of an hour, the meat is filled with the aromas of spices, the floorings become lower, which is just a tan in the mouth.
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| 1 tbsp tomato juice |
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| Tomati with s/juice 1 jar 750 ml. |
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| Rabbit |
| Cibulya ripchasta - 1 kg |
| Bay leaf - 2 leaves |
| Black peppercorns - Dec. Things |
| Dried chili peppers - 2-3 pods |
This grass comes from Greece. There stifado, simpler kazhuchi, stew with yalovichini, served with pasta. Having prepared a sprat once, you will definitely become addicted to this intense aroma, and then you can replace the yalovichina with a rabbit, for example.
Cooking:
- Cut the yalovichina into shmatochki.
- Heat oil | oil | in a saucepan and smear the meat on a high fire, until you get a good tan. Better smear with parties. When you're ready, transfer to an okrem plate.
- Tsibulini rozrіzhte navpіl і vіdpravte in the same pan. Lubricate on medium heat until the cibula softens, but does not get lubricated. 10 quills.
- Pour in cognac, wine and red wine ocet, cover with a lid and let it boil for 3 hvilini.
- Add meat, chopped tomatoes, tomato puree, bay leaf, winter pepper and nutmeg.
- Bring to a boil, and then change the fire and simmer for 1.5 years. Obov'yazkovo reverify the rіven rіdini. As necessary, pour in a glass of boiled water and mix it.
- Closer to the end of the good, season the sill and pepper for relish.
As soon as the yalovichina becomes soft, and the sauce thickens - the stifado is ready. Serve stifado with yalovichini with pasta and grated cheese or boiled young potatoes.
Savory!
Stifado (stewed in a thick meat sauce) is one of the most famous, in my opinion, walnut herbs. Cream of miraculous relish and mediterranean flavors garnish recipe Stifado is not easy to know. Tі, shcho є in cookbooks, do not give the desired result, and walnut taverns keep their recipes secret. The ingredients are well understood and everything is clumsy, but there are low nuances. Stifado different types meat - with rabbit, with goat meat, with lamb. Ale, the widest view is from yalovichina.
Zagalom, I had a chance to poke around and try, to reach that relish, which I remember less than a dozen fates, if I first tasted this grass. To the point, stifado is kinder to us, that for a new one it is not necessary for us to bathe the yalovichi variety Angus chi Kobe. Pіdіyde zvichayna vіtchiznyana, zvichayno, decent v_drіzu.
Like a lot of walnut meats, stifado is prepared properly, so be patient and start early. The result of that.
Need:
- Yalovychyna, cleaned of veins and zhorst fat, 800-1000g
- Dribna young cibulya, or shallot, 500g
- Watchmaker, 3 teeth
- Chervone dry rich wine, 1 cup
- Red wine ocet, 2 tbsp. spoons
- Yalovichi broth, 1 cup
- Puree with tomatoes, 1/2 cup
- Olivkova Oliya XO
- Cinnamon, 1 stick
- Bay leaf, 2 pcs.
- Winter (Jamaican) pepper, 7-8 peas
- Black SM pepper
Narizaemo yalovichina to finish off with great pieces.
Zmіshuєmo black pepper and strength with boroshnoy and rolled meat.
We smear the meat in olive oil on the sides. We put it in dishes suitable for the oven.
On the same olії we will smear the cybula (not narizaєmo!) and three times later we will add a watchmaker.
Vіdpravlyaєmo everything in the oven dish. Cinnamon, bay leaf and winter pepper will go there.
Pour in wine, ocet (obov'yazkovy іngredієnt!), Broth and tomato puree, mix it up.
Curve the lid and put it in the oven at 160°C for at least 3 years. It is possible for 4. As if the sauce was thrown, in your opinion, it did not reach the required density, you can boil some of it with a cracked lid.