Maangchi on "Stifado"

Maangchi — Fri, 14 May 2010 02:30:09 +0000

It looks great, chef Reinier! lol, btw, one of my readers emailed me a few days ago and she mentioned you. She said, "..I just noticed now that 'Reinier' is the same spelled forward and backward. How fun!.."

Reinier on "Stifado"

Reinier — Thu, 13 May 2010 15:03:16 +0000

I made a video of the recipy! <a href="http://www.youtube.com/watch?v=dHQxmj06gGQ" rel="nofollow">http://www.youtube.com/watch?v=dHQxmj06gGQ</a> Enjoy!

Reinier on "Stifado"

Reinier — Fri, 26 Jun 2009 22:45:12 +0000

Preperation: The meat: Plenty unions: Cook the meat: Add spices: Everything together and just simmer away: After 2 hours: The unions need some more simmering:

annabanana on "Stifado"

annabanana — Mon, 08 Jun 2009 06:15:06 +0000

If galbi jjim and butter chicken had a child it would resemble this dish. It looks divine. And, say yes to crispy fries!

Reinier on "Stifado"

Reinier — Sun, 07 Jun 2009 00:07:18 +0000

Wow, i have the first entry :) Here goes, it's Greek and called Stifado i LOVE this dish, i first tasted it on my holidays to the Greek islands. Korean and Greek cuisine are my favs (though totally different!): You need: a big cooking pot 1 kg. beef (for slow simmering) cut into 1.5 inch cubes good olive oil 1 kg. (or more) white unions cut in half and peel the skins loose or use whole scalions 0.5 kg. ripe tomatoes diced or more, depending on the size of your cooking pot 50 ml. red wine 3 ts white vinager 1 small can of tomato puree 1 cube of beef bouillon fresh parsley Spices: 2 teaspoon ground cinamon 5 cloves of minced garlic 2 teaspoon ground nutmeg 2 bay leaves 1/2 teaspoon of dried or fresh rosemary 2 teaspoon ground cumin 1/4 teaspoon ground clove black pepper and salt To make it: Cook the meat on high heat in plenty olive oil untill it is slightly brown, turn heat low and then add spices (except bay leaves) to the meat and mix it. Add 1/4 cup of water if the meat is dry. Add the tomatoes, unionpeels, wine, vinager and the bouillon cube and mix it, if you think there is not enough liquid you can also add more tomatoes from a can with the juices. When the tomatoes turn liquid add the bouillon cube and bay leaves and let everything simmer on low heat for about 2 or 2.5 hours until the meat is soft and all the flavours have mixed well. Add some more red wine and simmer for another 5 minutes. After, check if the liquid has thickened, if not you can take out a cup of liquid and add corn starch powder to the cup and mix it very well, than return the cup to the mix and thicken the dish to make it into a sauce to go with the rice (repeat this step if needed). Don't add the corn starch powder directly into the put, because disolving it is very difficult and you end up with small white undissolved particels in your nice dish. If it is done add some fresh fine cut parsley and stirr the tomato puree into the mix, look out for the bay leaves when eating :) Eat with rice or baked potatoes or fries and a (greek) salad as a side dish. When you have left over and eat it the next day the taste is even better because the flavours can mix all night. If you like more fragrant and more spices you can add 50% more of the spices for a stronger taste the next time. It should look like the picture.

Maangchi's Korean food and cooking forum » Topic: Stifado

Maangchi on "Stifado"

Reinier on "Stifado"

Reinier on "Stifado"

annabanana on "Stifado"

Reinier on "Stifado"