Tonia Buxton served up beef stifado with bougouri on today’s episode of Sunday Brunch.
The ingredients for the stifado are: 125ml olive oil, 1.5kg lean beef, cubed, 6 cloves garlic, chopped, 5 tbsp red wine vinegar, 1.5kg shallots, peeled, 3 cinnamon sticks, 2 bay leaves, 1.5 teaspoon aniseed (can be substituted for fennel seeds or 2 star anise), 3 x 400g tins chopped tomatoes, 1 glass hot water, salt and pepper.
For the bougouri: 2 tablespoons olive oil, 1 large onion, chopped, 1 nest vermicelli or angel hair pasta, 250g cracked wheat or bulgur wheat, 250ml water or 1 good quality chicken stock cube or 500ml home made chicken stock,
Sea salt and freshly ground black pepper.
Rocket salad to serve.