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put meat in a frying pan and sear the meat then add the olive oil, onions and garlic leave until onions start to go soft (about 5 minutes)
Then add the glass of red wine and 2 tablespoons of red wine vinegar, cover and leave for 5 minutes
then add your cinnamon, stock cube, cloves, nutmeg, bay leaves, rosemary, tomato puree and salt and pepper to taste. keep stirring to let all your ingredients mix together.
then finally add your chopped tomatoes and continue stirring for 5 minutes,
then transfer to a clay pot or casserole dish and add about 1/4 - 1/2 litre of water, be careful not to drown the sauce, then cook for at least one hour in the oven on a moderate heat, keeping checking you dont want it to dry out and add water if needed you are aiming for a thick rich sauce texture,
whilst cooking place your 500 grams of shallots into hot water to soften the skin and peel, then fry these in a little olive oil, be careful not to burn them, just aim to soften them and add a little colour, add these to Stifado after one hour of cooking in the oven and then add them to the pot and cook for a further 1 hour until the meat is tender.