Jamie Oliver ’s beef brisket with red wine and shallots is his take on the traditional Greek stifado, or stew, which is usually served with diced beef instead. He shared the recipe on his official website, where it states it’s “not too tricky” to make and makes eight servings. This classic, cold-weather recipe is sure to become a family favourite , with its delicious aroma and flavourful red wine and shallots sauce.
About this dish, the chef said: “This stew is a version of the Greek favourite stifado. Normally the Greeks use diced beef for stifado, but whole briskets seem to work well, too. “Brisket is one of the cheapest cuts you can buy, but this recipe transforms it into something very special!” Ingredients 12 shallots Six cloves of garlic Two tablespoons extra virgin olive oil 1.
5kg brisket of beef, rolled and tied One whole nutmeg, for grating One 400g tin of chopped tomatoes Two tablespoons tomato purée 250ml red wine Two fresh bay leaves One stick of cinnamon One small handful of black olives One teaspoon dried oregano A few sprigs of fresh thyme Two tablespoons red wine vinegar Method Peel the shallots and garlic cloves. In a pressure cooker or a heavy-based casserole, heat some oil. Add the beef and sear it for a few minutes on each side until it’s golden brown all over, then remove it and set aside.
Next, toss the whole shallots and garlic into the pan, cooking them for about 10 minutes until they begin to soften and colour. Grate in roughly a qua.
