Greek marinade for pork. Pork stifado
Have you ever cooked meat the Greek way? If not, then you have lost a lot. It's time to correct this annoying mistake. We offer several options for meat cuisine. We wish you culinary success!
Greek cuisine: meat with vegetables in a pot
Required ingredients:
- 2 tbsp. l. butter;
- 120 g bacon;
- 3 medium onions;
- 0.6 kg beef;
- two eggplants;
- 3 carrots;
- ¼ tsp. ground black pepper;
- breadcrumbs - 3 tbsp. l.;
- 6 potatoes;
- celery root - 3-4 pcs.
Preparation:
- Peel and wash the potatoes. Place in a saucepan with water. Boil on medium heat. Making puree.
- Wash the beef in running water. Cut into large pieces. Pass it through a meat grinder.
- We wash all vegetables, except eggplants, and cut them into halves. Grind using a meat grinder.
- You just need to scald the eggplants with boiling water. This will allow you to quickly remove the skin. Cut the pulp into cubes.
- What to do with bacon? Grind it into cubes.
- Take ceramic pots (3-4 pcs.). Lubricate the bottom of each of them with oil. Then add the cooled puree. The next layer is chopped meat and vegetables. Sprinkle cubes of bacon, eggplant and breadcrumbs on top. Place a piece of butter in each pot.
- Preheat the oven. We send the pots with their contents into it. The dish should be stewed at medium temperature.
Greek meat "Kleftiko"
Not everyone knows what the name of this dish means.
Product set:
- 1 tbsp. l. wine vinegar;
- lamb shanks - 6 pcs.;
- 2 onions;
- 1 tsp. honey (any type);
- spices (cumin, salt, pepper);
- 3 tomatoes;
- 2 tsp. dried oregano;
- olive oil - 6 tbsp. l.;
- grains crushed with a knife - half a tsp.
Cooking instructions
Step No. 1. Wash the lamb shanks with tap water. Dry them on a paper napkin. On each shank we make transverse cuts (every 1-2 cm).
Step No. 2. Let's start preparing the marinade. In a bowl, mix oregano, spices, grains, as well as the above amount of wine vinegar and olive oil.
Step No. 3. Rub the resulting mass into each piece of meat.
Step No. 4. Place a sheet of baking paper on the cut square of foil. The first layer will be onion cut into rings. We place lamb shins on top of it. The last layer is tomatoes.
Step No. 5. Carefully wrap all these ingredients first in paper, then in foil.
Step No. 6. Preheat the oven to 250 °C. We put it in it. After 10 minutes, the temperature should be reduced to 130 °C. We time it for 1.5 hours. During this time, the lamb will become soft and saturated with the aromas of spices and herbs. The finished dish is served hot. An excellent addition to it would be sprigs of herbs, lemon slices and Tzatziki sauce.
We got juicy and flavorful Greek meat. The recipe is suitable for both beginners and experienced housewives. They don't need to spend a lot of time and products. And this is a definite plus.
Multicooker recipe
Grocery list:
- 400 ml dry white wine;
- 165 g carrots;
- garlic - 6 cloves;
- 630 g veal (preferably fillet);
- 165 g onions;
- spices (pepper, salt, hops-suneli).
Practical part:
- We put on the table everything from which the meat will be prepared in Greek.
- We wash the veal. Place on a paper towel to drain excess liquid. Cut the pulp into cubes (2-2.5 cm).
- Peel and rinse carrots and onions. Chop into cubes (1 cm).
- Peel the head of garlic. We only need 6 cloves. We cut each of them in half.
- Place the ingredients listed above into the multicooker bowl. Salt. Sprinkle with spices. Mix.
- We launch the “Extinguishing” mode. Set the timer for 60 minutes. The lid should be closed.
- When the Greek meat is cooked, transfer it to a deep plate. Serve to the table, garnished with chopped herbs. Boiled pasta or mashed potatoes are suitable. We wish you bon appetit!
Finally
We talked about how to cook Greek meat in the oven and slow cooker using various ingredients. We hope that you liked some of the proposed recipes.
Calories: Not specified
Cooking time: Not indicated
Prepare stewed meat in a fragrant sauce with onions and spices, namely Greek stifado. We offer a pork recipe, although beef is traditionally used. But it should also be noted that stifado can be prepared even from fish.
The peculiarity of the dish is a large amount of onions; they take about the same amount as meat. When stewed for a long time, the onions soften and you get a lot of delicious thick gravy. Spices can be different, but any variation of stifado always contains cinnamon; it is what gives the gravy its unique taste and aroma.
To make pork stifado, you will need soft, lean meat: shoulder, loin, or lean meat from the back. Among the spices, in addition to cinnamon sticks, the recipe uses a mixture of Provençal herbs, black pepper and paprika. The meat is not spicy, very tender and soft. Stifado is served as a main dish with some simple side dish: baked potatoes or pasta or stewed vegetables.
Ingredients:
- lean pork – 300-350 g;
- olive oil – 2 tbsp. l;
- onions or shallots – 200-250 g;
- Provençal mixture – 0.5 tsp;
- ground black pepper – 0.5 tsp;
- paprika – half a teaspoon;
- salt - to taste;
- cinnamon – 0.5 sticks or 0.5 tsp. ground;
- garlic – 3 cloves;
- tomato sauce – 2 tbsp. l.
How to cook with photos step by step
For stifado, the meat is cut into small pieces, such that it is easy to lift from the pot onto a fork. Wash the pork and dry it. We cut into cubes of approximately 3x3 cm, taking into account that the meat will lose volume during frying and the pieces will become smaller. 
Transfer to a bowl. Season with Provençal herbs, black pepper and paprika. Salt moderately. 
Mix everything, the spices should get on every piece. Add olive oil and stir again. 
The marinade for the meat is almost ready, all that remains is to add cinnamon. We break a small stick in half, a large one into three parts. Add to the meat, stir so that the cinnamon is inside - this way it will better impart its aroma to the meat pieces. If you only have ground cinnamon, mix it with paprika and add to the meat. 
Turn on the oven. While it reaches a temperature of 160-170 degrees, let’s prepare the vegetables for the stifado. We will need a lot of onions, almost as much as we have meat. Cut half into small cubes, the rest into thin half rings. Cut the garlic cloves into small pieces. 
Pour finely chopped onion and garlic into the meat. Mix and leave for 10-15 minutes so that the onion imparts heat to the meat and absorbs the aroma of the spices.
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We take a small and not very deep baking dish. A portioned ceramic pot or any container with walls 6-8 cm high and suitable for use in the oven will do. Lubricate the bottom and walls with oil. We lay out the meat along with cinnamon (we place it in the middle) and onions. Scatter onion half rings on top and lightly press down the meat. 
To prevent the meat from turning out dry, pour the pieces with tomato sauce or a sauce based on crushed tomatoes with the addition of grated carrots, salt and spices. Add a little water to the sauce so that it is not thick. 
Pour tomato sauce over meat. Cover the pan with a lid or cover with foil. Place in a not very hot oven on a rack. Stifado is prepared by slow simmering; we do not raise the temperature above 160-170 degrees. In 1.5 hours the meat will be ready. Before taking it out, we test for readiness, but although this is not necessary, any meat, even the toughest, will turn out tender and soft when cooked this way. 
Serve pork stifado with or without a side dish, adding fresh herbs, lemon slices and vegetables.
Bon appetit!
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