Another one of my Greek favourites the Beef Stifado made using a spice mix that I picked up on my holiday in Cyprus, fear not though see mix breakdown below which you can add the spices separately yourself. This recipe uses one of my favourite meat cuts of the moment beef shin, which you should be able to pick up at your butchers, it’s one of those forgotten cuts but slow cooked is succulent and just melts in the mouth. Easy to prepare and as it uses a slow cooker you can do the preparation the night before and allow to cook throughout the day while you work meaning it’s ready for you when you get home.
You will need:
- Beef Shin (as much or as little as you like)
- 1 Jar of tomato based pasta sauce (eg. Bolognese, this is me cheating so you could substitute for chopped tomatoes and herbs)
- 1 large glass of Red Wine
- 2 tablespoons of Red Wine Vinegar
- 1 Beef Stock Cube/ Stock Melt
- 3 tablespoons Stifado Spice mix (which contains basil, onion, cinnamon, bay leaf, juniper and chilli)
- 2 Onions- Sliced
- 4 Whole cloves of Garlic
- 2 Tomatoes- Chopped
- 200ml water
- Salt & Pepper
Method:
- In a preheated oven at 180 degrees, season and roast you beef shin for 45- 50 mins until it has browned.
- Let the beef cool and add it with the rest of the ingredients with your slow cooker and slow cook for 8-10 hours.
- and… Enjoy! It’s literally as easy as that.
I enjoyed my Stifado with roast potatoes and sprinkled on some freshly chopped mint how I would in Greece but would be good with roasted vegetables or rice. I even cooked up the leftovers with some pasta which was delicious.
littlemiss yorkshire pudding 