I've yet to be won over with Stifado. Mate of mine makes it but I always find he over does it with the cinnamon. Still looks nice Naga and perfect accompaniments for me with that type of meal The mash looks perfect.
I've used a particular Stifado recipe for many, many years and it still doesn't get anywhere near my all time favourite prepared in a Cretan restaurant I used to visit every year for around 15 years. Still, its pretty good and I've had no complaints, but one of these days, I'll revisit the taverna and ask for the recipe!
I was tempted to make the Stifado following a recent episode of Rock Stein's Venice to Istanbul TV series, but I thought the recipe (found on Google Books!) was unusual with just the addition of allspice berries and a cinnamon stick to the shallots and meat.
Anyway, I adapted my usual recipe to incorporate some elements of Stein's recipe, namely, chopped onion in addition to the shallots, a cinnamon stick, and cooking on the stove top rather than the oven. Although I used veal, I cooked the dish slowly for 2 hours rather than the shorter time suggested by the chef.
It worked! And I think it worked pretty well. It was certainly a little tastier than my usual fare, but that might just have been down to the quality of the meat - I don't usually splash out on veal!
Topic: What's for dinner, Josephine? (Read 586383 times)
