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Greek Beef Stifado with Wagyu Beef and Orzo

Greek Beef Stifado with Wagyu Beef and Orzo 

Prep Time: 45 Minutes (Plus 24 Hours to Marinate)
Cook Time: 2 Hours
Servings: 4
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

  • 2 LB Double 8 Cattle Company Fullblood Wagyu Beef for Stewing
  • 24 Broiler Onions (peeled, cut in half, ends trimmed)
  • 2 CUP Crushed Tomatoes
  • 4 TBSP Grapeseed Oil (divided)
  • 3 TBSP Tomato Paste
  • 1 CUP Beef Stock
  • 2 CUP Orzo Pasta (cooked per package instructions)
  • 4 OZ Parmesan Cheese (shaved)
Marinade
  • 5 Garlic Cloves (sliced thinly)
  • 2 TSP Kosher Salt
  • 1 TSP Black Peppercorns
  • 3 Bay Leaves
  • 1/2 TSP Ground Allspice
  • 1/2 TSP Ground Cloves
  • 1 TSP Ground Cinnamon
  • 2 TSP Dried Oregano
  • 1 1/2 CUP Red Wine
  • 1/4 CUP Red Wine Vinegar

          Tools

          • Large Stainless Steel Saucepan
          • Medium Size Bowl

          FIRST STEP

          Take the Fullblood Wagyu beef for stewing out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.

          PREPARING THE MARINADE

          Place the Fullblood Wagyu beef for stewing in a medium size bowl.

          Add all marinade ingredients (sliced garlic, kosher salt, black peppercorns, bay leaves, ground allspice, ground cloves, ground cinnamon, dried oregano, red wine, and red wine vinegar) to the bowl. Mix well.

          Cover the bowl, and refrigerate for 24 hours.

          PREPARING THE FULLBLOOD WAGYU BEEF

          Once the Fullblood Wagyu beef has marinated, strain the marinade from the beef. Reserve the marinade.

          Heat a large stainless steel saucepan over medium-high heat, and add in 2 tablespoons of grapeseed oil.

          Once the oil is slightly smoking, add in the marinated beef. Let the beef brown for 3 minutes on each side.

          Once browned, remove the beef from the pan, and reserve.

          PREPARING THE BEEF STIFADO

          Add in the remainder of the grapeseed oil to the large stainless steel saucepan.

          Once hot, add in the peeled and halved broiler onions. Saute the onions for 4 minutes to brown them.

          Return the browned Fullblood Wagyu beef to the saucepan.

          Add the marinade. Let it reduce for 5 minutes.

          Then, add in the crushed tomatoes, tomato paste, and beef stock.

          Bring everything to a boil. Then, reduce the heat. Allow it to simmer for 1 1/2 to 2 hours (until the beef is tender and the sauce has thickened).

          FINAL STEPS

          When the beef stifado is almost done cooking, prepare the orzo pasta per package instructions.

          Season the beef stifado with kosher salt and freshly ground black pepper, and discard the bay leaves.

          Divide the orzo between four plates, and add the beef stifado on top of the orzo.

          Top each plate with shaved parmesan cheese.

          Serve, and enjoy!


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