์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Rabbit Stifado
A rich and aromatic Cypriot stew featuring tender rabbit slow-cooked with pearl onions, tomatoes, red wine, and a blend of warm spices like cinnamon and cloves.
๐ง ์ฌ๋ฃ
- 1.5 kg Rabbit(jointed into pieces)
- 1 kg Pearl onions(peeled)
- 800 g Tomatoes(crushed or pureed)
- 300 ml Red wine
- 100 ml Olive oil
- 50 ml Red wine vinegar
- 4 cloves Garlic(minced)
- 1 Cinnamon stick
- 3 Whole cloves
- 2 Bay leaves
- 2 tbsp Tomato paste
- to taste Salt
- to taste Black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Marinate the rabbit pieces in red wine and red wine vinegar for at least 1 hour, or preferably overnight in the refrigerator.
- 2
Drain the rabbit, reserving the marinade. Pat the rabbit pieces dry with paper towels.
- 3
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the rabbit pieces on all sides. Remove from the pot and set aside.
- 4
Add the pearl onions to the pot and sautรฉ until lightly golden. Add the minced garlic and cook for another minute until fragrant.
- 5
Stir in the tomato paste and cook for 1-2 minutes. Pour in the reserved marinade and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- 6
Return the rabbit pieces to the pot. Add the crushed tomatoes, cinnamon stick, cloves, and bay leaves. Season with salt and pepper.
- 7
Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 2 to 2.5 hours, or until the rabbit is very tender and the sauce has thickened. Stir occasionally.
- 8
Remove the cinnamon stick, cloves, and bay leaves before serving.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a deeper flavor, you can brown the rabbit in batches.
- โEnsure the pearl onions are small for even cooking.
- โAdjust the spices to your preference. Some recipes also include allspice.
- โStifado is often better the next day, so consider making it ahead of time.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Beef or lamb can be used as a substitute for rabbit, though cooking times may vary.
- Add a pinch of sugar to balance the acidity of the tomatoes if needed.