Retail Recipes/ Winter 26
Goat Stifado
Serves 8
Prep Time 25 minutes
Cook Time 120-180 minutes
Tender, slow-roasted goat meat simmered in a rich, velvety red wine and tomato sauce, sweetened with whole caramelized French eshallots and warmed with aromatic cinnamon, bay, and a hint of chili heat. A deeply comforting Greek classic slow-cooked to melt-in-your-mouth perfection.
Ingredients
1.5 kg goat leg or shoulder
1 kg French eshallots peeled
2 brown onions, finely chopped
2 cloves garlic
A little olive oil
Salt and freshly ground black pepper
Crushed chili flakes
1/2 cup red wine
1 can mutti crushed tomatoes
1 bottle Passata
1 tbsp vegetable stock concentrate
3 bay leaves
3 cinnamon sticks
A little thyme
Method
Prepare the onions
Peel the french eshallots carefully and leave them whole. In a large pot, lightly sauté the french eshallots in a little olive oil for 5–6 minutes until slightly golden. Remove and set aside.Brown the meat
In the same pot, add a little more olive oil. Add the goat meat in batches and brown well on all sides. Add the chopped onions and garlic and cook until softened.Build the sauce
Season with salt, pepper, and chilli flakes. Pour in the wine and allow it to simmer for a few minutes until slightly reduced. Add: crushed tomato can, passata bottle, bay leaves, cinnamon sticks, thyme, and vegetable stock. Stir well to combine.Slow cook
Return the french eshallots to the pot. Add enough hot water to almost cover the meat. Cover with a lid and cook in the oven at 180°C for 2–2.5 hours, or until the goat meat is tender and the sauce has thickened.
