Stifado, Casserole

Cut veal cubes about five centimeters, pour red wine in a baking dish, add bay leaf, cinnamon and cloves. Marinate the meat in the refrigerator for at least 24 hours.

The following day, peel shallots and garlic clove. Peel the tomatoes. Remove the stalks and dice the flesh. Drain the meat, reserving the wine and spices.

Heat olive oil and fry the meat in portions (small portions so that the meat does not cook in its own juices) at high temperature, then remove. In the frying fat, sauté the shallots and garlic until slightly translucent. Stir in tomatoes and

Steam for two to three minutes.

Put the meat back into the saucepan with the juice, add the wine and spices, season with sugar, salt and enough pepper. Now steam the meat with the lid on for at least 75 to 90 min. on low heat to keep the shallots whole. Add a little water/red wine as needed. Season the stifado and bring to the table. Serve with white bread or pita bread from the Turkish oven.

Tip. Rabbit and lamb are also suitable for this preparation. Depending on the type of meat, the dish can be spiced with cloves, cinnamon and pepper, whole peppercorns or even juniper berries.

Drink: It goes well with a red Cava Armanti from Crete.

GARDEN STEWING

Tip: Stock up on a variety of high-quality spices – e

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