Stifado Spiced Braised Beef Onions Recipes

Steps:

• Heat half of the butter and half of the first tablespoon of olive oil in a large skillet over medium-high heat. Brown half of the beef cubes on all sides, and place into a large saucepan. Repeat with the remaining butter, olive oil, and beef. Stir the onions and garlic into the oil remaining in the skillet, and reduce heat to medium; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and bring to a simmer, then scrape the onions into the saucepan with the beef.
• Season the beef with salt, pepper, cinnamon, nutmeg, sugar, and orange zest. Pour in the diced tomatoes and water. Cover, and bring to a simmer over medium-high heat; then reduce heat to medium-low, and continue simmering 1 hour.
• Meanwhile, heat the remaining tablespoon of olive oil in the skillet over medium heat. Stir in the pearl onions, and cook until they are well browned, stirring frequently, about 20 minutes. After the beef has simmered for an hour, add the pearl onions, recover, and continue simmering 20 minutes.
• Remove the lid, and simmer, uncovered until the stew has reduced and slightly thickened, about 10 minutes. Remove the orange zest before serving.

Steps:

• In a large soup pot, cook beef in oil until beef is browned. Remove beef, and set aside. Mix sugar into the drippings, add onions, and cook until golden. Remove onions from pan.
• Return beef to the pot, and place onions on top. Mix the tomato paste, wine, and wine vinegar together, and add to saucepan. Place the garlic, pickling spices, bay leaf, cinnamon, and rosemary in a spice bag; add to the pan. Season with salt and pepper. Cover, and simmer for 2 to 3 hours, adding more liquid if necessary.

Steps:

• Heat half the oil in a heavy-based flameproof casserole pan on a medium heat. Fry the meat in batches until browned, then remove from the pan and set aside.
• Turn down the heat, add the remaining oil to the pan and cook the onion, garlic and ginger for a few mins until starting to soften. Crush the Sichuan peppercorns using a pestle and mortar, then add the flour and mix well. Add the spiced flour to the onion, mix well until all the onion is coated, then return the meat to the pan along with the tomato purée, carrots, star anise and cinnamon. Give everything a good stir, scraping up any bits from the bottom of the pan. Cook for 1 min.
• Add the soy sauce, chillies and 400ml water. Bring up to a simmer and cook very slowly - the sauce should be bubbling gently but not boiling - for 1½ hrs until the meat is really tender. Leave to cool.
• Heat oven to 190C/170C fan/gas 5. Once cool, spoon the filling into a 2-litre pie dish, removing the cinnamon stick, chillies and star anise. Roll out the puff pastry on a floured surface until it is about 2cm larger than the dish. Put a pie funnel in the middle of the pie (it will stop the pastry sinking and becoming soggy).
• Brush the edges of the dish with a little of the egg to help the pastry seal. Lay the pastry over the top, pressing down well. Pierce centre and trim off the excess pastry with a sharp knife. Brush liberally with egg and bake for 30-35 mins.

Steps:

• Heat oven to 325°F Melt butter in 6-quart ovenproof covered saucepan or Dutch oven until sizzling; add beef. Cook over medium-high heat, stirring occasionally, until browned (5 to 8 minutes). Add onions, wine and hoisin sauce. Cover; bake 45 minutes.
• Stir flour into tomato sauce in small bowl. Add carrots and tomato sauce mixture to beef mixture. Continue baking, covered, for 45 minutes or until meat and vegetables are tender. Serve over hot cooked spaetzle or noodles of choice.
• Recipe Tip
• Hoisin sauce is a thick, reddish-brown sauce made from soybeans, garlic, chile peppers and spices. It lends a sweet, spicy and salty flavor to food. Look for it bottled in the Oriental food section of the supermarket.

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
• Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total.
• Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Heat 2 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef all over, removing it to a plate with a slotted spoon as you go (you may need to do this in batches). Drizzle the rest of the oil into the pan. Peel the onions (but leave whole) and add to the pan, then scatter over the sugar. Sizzle for 5 mins, stirring now and then until starting to brown. Add the garlic, bay, cinnamon stick, allspice, cloves and oregano, and cook for 1 min more. Stir in the tomato purée and cook for another minute, then tip in the beef along with any resting juices. Stir to coat in the spiced onion mixture.
• Add the red wine vinegar and chopped tomatoes. Rinse the cans out with the wine and pour it in, then add a third of a can of water. Season with salt and stir well. Bring to a simmer, stir again, then cover with the lid and transfer to the oven for 1 hr.
• Remove from the oven and stir again. If the sauce looks very thick, add a splash more water. Cover again and return to the oven for another hour, or until the meat is fork-tender - the timing will depend on the cut you've used. Serve hot. To get ahead, leave to cool completely, then transfer to an airtight container and chill for up to three days or freeze for up to three months. Defrost completely in the fridge overnight, then reheat in a pan over a low heat with a splash more water to loosen, if needed.

Steps:

• Heat oil in a heavy frying pan over moderate heat until smoking.
• Pat beef cubes completely dry with paper towels before browning quickly in hot oil; brown 3 or 4 batches, turning frequently with slotted spoon and regulating heat so meat browns a deep color without burning.
• Transfer beef to a heavy 6-quart casserole.
• Add water, tomato paste, vinegar, cumin, cinnamon, salt and pepper to pan drippings in beefs original skillet; bring to a boil.
• Meanwhile, scrape brown particles clinging to the bottom and sides of pan; pour scrapings over meat in casserole.
• Bring meat and liquid to a boil; reduce heat to low, cover casserole tightly and simmer 1 1/4 hours.
• Meanwhile, peel onions and add to casserole at the end of 1 1/4 hours; cover and cook 30 minutes longer, or until beef and onions are tender.
• Stir in cheese; simmer, uncovered, 2 to 3 minutes, or until cheese softens and is heated through.
• Taste to correct seasonings. Serve directly from casserole.