Foodbook #489 Greek traditional stifado

Good morning my friends, another traditional recipe from my country today, with special ingredients and different way of cooking , let’s see Ingredients 1,300gr. about calf olive or scallop, in pieces 1 cup olive oil 2 sliced onions 1 kg onions stew (bones) 1 teaspoon sugar soup 3-4 grains of allspice 1 cinnamon stick some whole peppercorns a little grated clove 2 bay leaves 1½ cup of coffee vinegar 1 teaspoon red wine 2 canned crushed tomatoes salt, freshly ground pepper Preparation Boil the meat in a saucepan with plenty of water that will cover it well, for at least 1 hour, until soft. Skim it in between and then drain it and keep its broth aside. Meanwhile, prepare the onions: Bring water to a boil and pour over the bones. Leave them for a while and then drain them and clean them easily and without tears. Let them drain. Heat half the olive oil in a wide and shallow saucepan and add the onions and round onions. Saute until lightly browned. Sprinkle with sugar and sauté a little more. Add the spices (cinnamon, cloves, allspice, peppers, bay leaf), turn them a little together with the onions to smell and put the meat in the pot together with the rest of the oil. Saute for 3-4 minutes and quench the food with the vinegar and wine. When the alcohol has evaporated, add the tomato, salt and pepper and a little of the meat broth. Boil until the meat is well cooked and left with a nice rich sauce. Serve the stew on plates or on a serving platter, accompanied by french fries or another garnish of your choice. Combines perfectly with a white spaghetti with spaghetti No6. Hope you enjoy this my friends, stay safe and healthy my friends and take care of your people My best wishes from Greece Ps I will wait your comments