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Greek Beef Stifado with Wagyu Beef and Orzo
Prep Time: 45 Minutes (Plus 24 Hours to Marinate)
Cook Time: 2 Hours
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
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).
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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