Beef stifado with shallots, vinegar and cinnamon

Ingredients

For 1 serving

• Beef stew meat150 g
• Shallot120 g
• Tomato paste20 g
• Red wine vinegar15 ml
• Cinnamon1 pinch
• Cloves1 pinch
• Bay leaves1 g
• Extra virgin olive oil10 g
• Potatoes180 g
• Red wine80 ml
• Saltto taste
• Black pepperto taste

Contains: sulphites,

In season: October – March

Method

1. Pat the stewing beef dry with kitchen paper. Peel the shallots, keeping them whole: blanching them for 1 minute in hot water makes the skins easier to remove.
2. Heat the extra virgin olive oil in a heavy-based casserole over medium-high heat and brown the meat for 5 minutes, turning, until well browned on all sides. Add the shallots and colour them for 4 minutes over medium heat.
3. Deglaze with the red wine and red wine vinegar until the smell of alcohol has gone, then add the tomato purée, cinnamon, cloves, bay leaf, salt, black pepper and enough water to cover.
4. Cover and simmer over low heat for 1½ hours, stirring now and then, until the meat is tender and the sauce thick and glossy; if still runny, uncover for the last 10 minutes.
5. For the last 25 minutes peel the potatoes, cut them into pieces of about 3 cm and boil or steam them for 15–20 minutes, until tender. Remove the bay leaf and serve the stifado with the potatoes.