No-tomato sauce beef stifado with mild spices

The traditional recipe for stifado asks for tomato sauce but here we have an alternative and more light version of the dish to enjoy during the warmer months. Other than that, the key ingredient which makes this dish a real "stifado", the shallots, are there and as always are sweet and tender. Although foreshank is tougher than other parts of the beef meat it is also much more tastier and since the food is slowly cooked there will not be a problem

Recipe from "BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 4-5 people):
1Kg of beef shank (foreshank), cut in small pieces
1Kg of shallots, peeled and kept whole
1 tea-cup of olive oil
¾ tea-cup of red dry wine
½ tea-cup of plain vinegar
1 bay leaf
1 cinnamon stick
10 black peppercorns
salt

Method:
In a large pot warm the oil in medium-high heat and sauté the meat stirring with a wooden spoon until it gets lightly coloured on all sides.

Pour over with the wine and the vinegar. Add the cinnamon, the pepper and the bay leaf and pour over with warm water just enough to cover the meat. Cover the pot with the lid, turn the heat to medium-low and slowly cook the food for about 1 1/2 hours.

Transfer the meat with a slotted spoon into a bowl and keep it warm. Add the onions in the pot and continue cooking in low heat until they become tender. Don't disturb them by stirring so not to ruin their shape. If needed add some more water.

Put the meat back to the pot, leave the food to simmer for 1-2 minutes and then serve while it is still hot.