510 min Medium

Recommended product

Recommended product

Pomì chopped tomatoes have a single ingredient: fresh tomatoes ripened under the sun, cut in delicious chunks and packaged on location to bring to the table an inimitable taste. An excellent ingredient to exalt the taste of Pasta Sauces and many simply recipes. Chopped tomatoes are perfect for recipes that call for diced tomatos! Store up to 5days in the fridge after opening​.  How is it made? The tomatoes are washed, peeled, chopped and mixed with a lightly concentrated tomato juice. The product is then thermally pasteurized and aseptically filled in our signature carton boxes. The product is exclusively made of Italian tomatoes from our farmers. Chopped tomatoes contain visible seeds and peels.

510 min
Ingredients for 6 people
Chopped Tomatoes 26.6oz 1 pack
Cinnamon sticks2
Dried bay leaves2
Dried oregano1 tsp
Extra virgin olive oil1/3 cup
Ground allspice1 ½ tsp
Pomì Chopped Tomatoes1 pack
Red wine (such as merlot)1/2 cup
White wine vinegar1/4 cup
Whole cloves6
Beef chuck roast2 lb fat trimmed, then cubed
Extra virgin olive oil for the meatTo taste
Orzo pasta to serveOptional
SaltTo taste
Shallots or small pearl onions1 lb peeled

How to make the perfect stifado. In a large, non-reactive bowl, mix the marinade ingredients together. Season beef with some salt, then add it to the marinade.
Toss to make sure beef is well coated. Cover and refrigerate for 4 to 6 hours or overnight. When ready, preheat the oven to 350 degrees F. Prepare a large braising pan (or oven-safe pot). Add 4 tbsp extra virgin olive oil and heat stovetop over medium heat. Add the shallots and sauté for 5 to 7 minutes or until soft. Transfer the shallots to a dish for now.

Return the braising pan to stovetop. To the hot braising pan, add the beef only (save the marinade aside for later). Cook until browned on all sides, about 10 minutes or so, tossing occasionally. Now, return the shallots to the braising pan. Add the marinade, Pomì Chopped Tomatoes, and just enough water to cover the top of the stifado. Season with a little bit of salt and ground pepper.
Bring everything to a rolling boil for 5 minutes.

Cover braising pan and transfer the stifado to the heated oven. Cook for 1 ½ to 2 hours (check occasionally to add water if needed. Make sure the beef does not dry out, but keep just enough liquid for a nice and thick sauce). Prepare some orzo pasta according to package instructions. When beef is cooked through, serve hot atop plain orzo. Or add your favorite crusty bread. Enjoy!

Recipe by Suzy Karadsheh of TheMediterraneanDish.com

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