Recipe: Yummy Sig's Separated Stifado

Sig's Separated Stifado.

Sig's Separated Stifado very diverse and own ideal sense that unique. Few types of Sig's Separated Stifado recipes are also adequate simple to process and dont take long. Even though not everybody likes Sig's Separated Stifado food, currently some people are got attached and like the sundry Sig's Separated Stifado foods available. This can be seen of the number of restaurants that provide Sig's Separated Stifado as one of the dish. You can cook Sig's Separated Stifado using 24 ingredients and 4 steps. Here is how you cook it.

Ingredients of Sig's Separated Stifado

1. It's 2 of steaks of choice about 200-250 grams each.
2. It's 2 tablespoons of olive oil.
3. You need 1 of good pinch of cinnamon.
4. You need 1 pinch of cayenne pepper.
5. It's 1 pinch of allspice.
6. You need 1 of dried bay leaf roughly crushed.
7. It's of For shallots.
8. You need 250 grams of shallots of choice (make sure they are not to big).
9. It's 175 ml of red wine(make sure you would drink it)or red grape juice.
10. It's 2-3 tablespoons of olive oil.
11. You need 1/4 teaspoon of each of cinnamon and allspice.
12. It's 1 of large bay leaf.
13. Prepare 300 ml of water.
14. Prepare 2 of vegetable stock cubes.
15. You need 1 tablespoon of demerara or dark brown sugar.
16. You need 1-2 tablespoons of tomato puree.
17. It's 1 tablespoon of balsamic or sherry vinegar.
18. It's of Potatoes.
19. It's 250 grams of potatoes.
20. It's Pinch of salt.
21. It's of Pot of water.
22. It's 2-3 tablespoons of olive oil.
23. Prepare 2 tablespoon of fresh coriander.
24. It's Pinch of salt and pepper each.

Sig's Separated Stifado step by step

1. Crush a bay leaf roughly add cinnamon and allspice, add oil, use this to marinate steak for about an hour or longer.Remove the bay leaf by wiping it off carefully from ste steak before cooking..
2. Peel the shallots. Put oil in pan, brown the shallots from all sides but do not burn. Shake them gently all the time so they get an even colour..
3. Peel potatoes, cut into bitesize pieces, cook in salted water until almost tender. Drain. When the shallots are browned, add wine and spices to shallots Simmer shallots until wine has almost cooked away, add water and stock cubes, the tomato puree and sugar. Cook until the shallots are cooked and the sauce is thick and shiny..
4. Now gently crush the potatoes ever so slightly, add coriander, salt and pepper, fry them to your liking. Remove the crushed bay leaf from the steak, (I use tongues or kitchen tweezers) but try and keep the oil on the steak. Drizzle a little oil on kitchen towel, do not leave to wet. Heat griddle pan to high heat and fry steak to your liking from both sides. Rest steak for a few minutes then slice and serve or keep steak complete..

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