- 8 8 pearl onionpearl onions
- 3 3 garlic clovegarlic cloves
- 1 oz. 30 g butter
- 3½ tbsp 3½ tbsp
- 2 lbs 900 g oxtail, cut into piecesoxtails, cut into pieces
- 1 tbsp 1 tbsp salt
- ½ tbsp ½ tbsp ground black pepper
- 1 1 orangeoranges
- 17 oz. 475 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
- 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.
The recipe is from Swedish chef Birgitta Höglund's book: Low Carb High Fat and Paleo Slow Cooking: 60 Healthy and Delicious LCHF Recipes.