Stifado – Stew

Pasta dishes are always a good idea!

Cut the onion in half and roast the cut surfaces in a hot frying pan without fat until dark brown. Heat olive oil in a saucepan and sear the prime rib on both sides.

Add salt, bay leaves, cracked pepper, juniper berries, cloves, cinnamon and roasted onion. Fill up with 3, 5 liters of water and make open at low temperature for 2 1/2 hours, skimming off the foam in between.

After 1 hour, remove the roasted onion. Remove peel from carrots and cut diagonally into 1/2-1 cm thick slices. Peel shallots and add both to meat after 2 hours.

Cook rice noodles in boiling salted water according to package directions until al dente and drain. Pluck culinary herbs from stems and chop coarsely. Skim as much of the spices as possible from the clear soup with a skimmer.

Remove meat from the clear soup and loosen from the bones, remove the fat and cut the meat into 3-4 cm cubes.

Add the meat to the clear soup with the noodles and herbs and bring to the table.

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