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Cephalonian Beef Hot Pot with Cinnamon
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This fragrant slow-cooked stew is a speciality of the small port of Fiscardo on the Greek island of Cephalonia. It is best served Italian-style with pasta tossed with mascarpone and some freshly grated nutmeg.
To peel shallots easily, place them in a large heatproof bowl and pour over enough boiling water to cover. Leave for 1 minute, then drain and peel - the skins will just slip off.
Use 2 x 340g packs of diced lamb instead of beef - it's just as good. Replace the stock with 450ml of cold water and 150ml of dry white wine.
Typical values per serving:
This recipe was first published in January 2004.