RCI-RC.005.0090.001
Cyprian Stifado
Cyprian Stifado from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 4 tablespoons
- sprig of rosemary1 small
- kg tender Beef1 unitcut into large cubes
- 900 ml
- 2 tablespoons
- 1 unit
- 3 tablespoons
- 4-6 tablespoons
- gr. small onions (the pickling size)700 unitpeeled and left whole
- glass red wine1 small
- cm cinnamon stick5 unit
- 1 teaspoon
- grains allspice5 unit
Method
1
In a medium saucepan, combine vegetable oil and olive oil over medium heat, allowing them to warm together for about one minute until shimmering.
1 minutes
2
Stir in the tomato puree and cook, stirring constantly, until it darkens slightly and becomes fragrant, releasing its concentrated flavours into the oil.
3 minutes
3
Pour in the water and red wine vinegar, stirring well to combine all liquids into a unified braising base.
1 minutes
4
Add the demerara sugar, salt, and black pepper, stirring until the sugar has fully dissolved and the seasoning is evenly distributed throughout the liquid.
2 minutes
5
Bring the mixture to a gentle boil over medium-high heat, then reduce to a low simmer, allowing the flavours to meld and the liquid to reduce slightly.
5 minutes
6
Gradually add the oats or cereal grains into the simmering liquid, stirring continuously to prevent lumps and ensure even incorporation.
2 minutes
7
Continue to cook on a low heat, stirring frequently, until the porridge reaches a thick, creamy consistency and the grains are fully tender.
10 minutes
8
Taste and adjust seasoning with additional salt, black pepper, or a small splash of red wine vinegar if desired, then serve hot in warmed bowls.
1 minutes