Jamie Oliver’s Beef Brisket Stifado: A Delicious Twist on a Greek Classic
Jamie Oliver, the culinary icon known for his approachable and flavorful recipes, has shared his take on the traditional Greek stifado. While the classic dish typically features diced beef, Oliver’s version utilizes a whole brisket, resulting in a rich and tender masterpiece. This hearty stew is a perfect comfort food for those chilly evenings, boasting a robust aroma and an irresistible red wine and shallot sauce.
Oliver emphasizes that this dish is surprisingly easy to prepare, requiring minimal effort for maximum flavor. The secret lies in the slow cooking process, allowing the brisket to become incredibly tender and the flavors to meld beautifully. The combination of red wine, shallots, tomatoes, and a blend of spices creates a symphony of tastes that will leave your taste buds tantalized.
A Step-by-Step Guide to Culinary Delight
To embark on this culinary adventure, you’ll need a few essential ingredients:
*
12 shallots:
These add a sweet and delicate flavor to the stew.*
Six cloves of garlic:
A staple in many cuisines, garlic provides a pungent aroma and depth of flavor.*
Two tablespoons extra virgin olive oil:
This oil adds richness and a smooth texture to the dish.*
1.5kg brisket of beef, rolled and tied:
The star of the show, the brisket requires slow cooking to become melt-in-your-mouth tender.*
One whole nutmeg, for grating:
Nutmeg adds a subtle warmth and complexity to the flavors.*
One 400g tin of chopped tomatoes:
Tomatoes provide a tangy sweetness and a vibrant color to the stew.*
Two tablespoons tomato purée:
Tomato purée intensifies the tomato flavor and helps thicken the sauce.*
250ml red wine:
Red wine adds a fruity and slightly tart flavor to the dish, as well as a beautiful red hue.*
Two fresh bay leaves:
Bay leaves contribute an earthy and slightly bitter note to the stew.*
One stick of cinnamon:
Cinnamon adds warmth and a hint of sweetness to the dish.*
One small handful of black olives:
Olives provide a salty and briny flavor that complements the richness of the stew.*
One teaspoon dried oregano:
Oregano adds a herbaceous and slightly peppery flavor to the dish.*
A few sprigs of fresh thyme:
Thyme adds a delicate floral aroma and a hint of citrus to the stew.*
Two tablespoons red wine vinegar:
Red wine vinegar balances the sweetness of the dish and adds a touch of acidity.Instructions:
1.
Prepare the ingredients:
Peel the shallots and garlic cloves.2.
Sear the beef:
Heat some oil in a pressure cooker or a heavy-based casserole. Sear the beef on all sides until golden brown, then set aside.3.
Sauté the shallots and garlic:
Add the shallots and garlic to the pan and cook for about 10 minutes, until softened and slightly colored.4.
Add the spices and aromatics:
Grate in a quarter of the nutmeg, then add the chopped tomatoes, tomato purée, red wine, bay leaves, cinnamon, olives, oregano, thyme, and red wine vinegar. Add water to the empty tomato can and pour that in as well. Season generously with salt and pepper.5.
Combine and cook:
Return the beef to the pan, cover it with a lid, and close the valve if using a pressure cooker. Cook on low heat for 1 hour and 15 minutes (pressure cooker) or 2 hours (conventional pot).6.
Rest and shred:
After cooking, release the valve and allow the steam to dissipate. Let the beef rest for 10 minutes, allowing it to cool and become easier to shred. Shred the beef with two forks. If it doesn’t shred easily, cook it for a bit longer.7.
