Recipe Goat stifado : Hearty Dishes and Tasty

Recipe Goat stifado : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Goat stifado has been designed to be as simple and easy as possible to put into practice. With 4:15 prep, 8 serving, Capable cooks level.

Enjoy the fragrance from the cinnamon, bay leaves and all spice while slow-cooking this Greek classic. The meat will melt in your mouth.


  • 1.9kg goat leg, deboned, cut into 5cm pieces
  • 2 cups red wine
  • 1 brown onion, finely chopped
  • 3 garlic cloves, thinly sliced
  • 2 cinnamon sticks
  • 3 bay leaves
  • 1/4 cup plain flour
  • 1/3 cup olive oil
  • 2 tablespoons tomato paste
  • 1 teaspoon ground allspice
  • 1kg baby onions, peeled (see Note)
  • Mashed potato, steamed green beans, to serve
  • Fresh flat-leaf parsley, chopped, to sprinkle


  • Step 1
    Place goat, wine, chopped onion, garlic, cinnamon and bay leaves in a large glass bowl. Chill, covered, for 4 hours or overnight.
  • Step 2
    Strain goat over a large bowl. Pat dry goat with paper towel. Reserve marinade and onion mixture. Place flour on a large plate and season. Toss goat in a seasoned flour to coat and shake off excess.
  • Step 3
    Preheat oven to 180°C or 160°C fan-force.
  • Step 4
    Heat 2 teaspoons of oil in a large, heavy-based saucepan over medium-high heat. Cook goat in 4 batches (adding 2 teaspoons of oil for each batch), for 5 minutes or until browned all over. Heat 1 tablespoon oil in same pan over medium heat. Cook onion mixture, stirring, for 5 minutes or until softened. Add marinade and bring to the boil, scrapping base to release any brown bits. Gently boil for 3 minutes or until halved. Add tomato paste, all spice and 1 cup water. Stir until smooth. Return goat to pan with any juices. Bring to the boil. Cook, covered, in oven for 1 hour.
  • Step 5
    Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Cook baby onions, stirring, for 10 minutes or until golden. Add onions to goat and cook, covered, in oven for another 1 hour or until goat is tender.
  • Step 6
    Sprinkle with parsley and serve with mashed potatoes and green beans.

Goat stifado

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