- 8 8 pearl onionpearl onions
- 3 3 garlic clovegarlic cloves
- 31⁄3 tbsp 50 ml tomato paste
- 30 oz. 900 g oxtail, cut into piecesoxtails, cut into pieces
- 1 - 1½ tbsp 1 - 1½ tbsp salt
- ½ tbsp ½ tbsp ground black pepper
- 1 1 orangeoranges
- 20 oz. 500 g crushed tomatoes
- 2 tbsp 2 tbsp red wine vinegar
- 2 2 cinnamon stickcinnamon sticks
- 2 2 bay leafbay leaves
- 8 8 allspice berries
- 1 tbsp 1 tbsp dried oregano
- 1 pinch 1 pinch ground cloves
- 1 oz. 30 g butter
- Peel the onions and garlic, and cut them in half. Brown them slightly in butter and add in the tomato paste. Stir well, and sauté with the onions for a few minutes — this will remove some of the acidic tang from the paste. Transfer the onion mixture into a Crock-Pot or a stew pot.
- Sear the oxtail in a separate sauté pan, and season with salt and pepper. Wash and julienne the orange peel with a zester or a potato peeler. Juice the orange, and mix juice and orange peel into the stew along with the crushed tomatoes, vinegar, cinnamon, bay leaves, allspice, oregano, and ground cloves.
- Place the meat into the sauce, and deglaze the sauté pan with 2 fl. oz. (50 ml) water; pour the resulting sauce over the stew. Let it simmer in the Crock-Pot on low for about 7 to 8 hours. On the stovetop, it will take between 4 to 5 hours. Test and see if the meat is tender; if not, let it cook a little longer. Taste and adjust for seasoning as needed.
- To cook the stifado in the oven, let the stew come to a boil, and then set it, covered with a tight-fitting lid, in an oven set at 200°F (100°C). Check on it after a few hours, turning the chunks of meat, and thin the sauce with some more water if it gets too thick.
- After 8 hours, use a fork or toothpick to check and see if the meat is tender. If it’s not ready, let it simmer for another hour.