Stifado, a rustic country-style, melt-in-your-mouth stew, can be made with veal or beef as well. The spices as well as the baby onions give it a subtle hint of sweetness that I adore. Traditionally served with risoni, homemade pasta or potatoes, this is real comfort food. Make sure you have some crusty bread to mop up all the delicious tomato-y sauce.
Ingredients 12
1.5 kg goat leg, deboned, cubed
500 ml red wine
80 ml olive oil, plus extra as needed
1 kg baby onions, peeled
4 allspice berries
2 cinnamon sticks
10 cloves
10 peppercorns
3 bay leaves
salt and pepper, to taste
2 tbsp tomato paste, concentrated purée
parsley, roughly chopped, to garnish
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Method 7
Place the and in a bowl, cover and allow to marinate and tenderise in the refrigerator for up to 4 hours, or overnight if you have time.
Drain the and pat dry, reserving the .
Heat the in a large, heavy-based saucepan over a medium–high heat and brown the in batches until browned on all sides.
Remove the and add the peeled to the pot, adding a little more if needed at this point, and sauté for about 5 minutes until softened and fragrant.
Add the and reserved marinade, mixing well. Add the , , , , , salt and pepper, and stir. Loosen the with a little water and pour it into the pot.
Simmer, covered, for about an hour until the is tender. I like to cook this on the stovetop but it can also be placed in a 180°C (350°F) oven and cooked, covered, for an hour if you prefer.
Serve hot, garnished with the roughly chopped parsley.
