Stifado

Method

Heat olive oil in a large, heavy-bottomed pot and brown the meat in batches, then set aside. In the same pot, sauté the pearl onions until golden, then add the crushed garlic and tomato paste, stirring for a minute. Pour in the red wine and vinegar, scraping up any brown bits from the bottom, then return the meat to the pot. Add the bay leaves, cinnamon stick, oregano, black peppercorns, salt, and water, bringing to a simmer. Cover and braise in a preheated 160°C oven for approximately two hours, until the meat is tender and the sauce has reduced and thickened. The stifado is ready when the meat falls apart easily and the onions have softened completely, creating a rich, dark sauce infused with warming spices.