Smoked Greek Beef Stifado
A fragrant Greek braised dish that gains extra depth through cold smoking. Classic spices like cinnamon, cloves, and allspice harmonize perfectly with the smoke aroma of oak and orange wood. The meat becomes tender and juicy with an intense seasoning.
Ingredients(for 1 kg)
Instructions
Preparation
12 hours resting timeCut beef into 80-100 g cubes. Mix all spices and distribute evenly over the meat. Cover and marinate in the refrigerator for at least 12 hours.
Smoking Preparation
1 hourRemove meat from refrigerator and allow to acclimatize at room temperature for 1 hour. Preheat smoker to 120-140 °C and add oak and orange wood chips.
Smoking
4-6 hoursSpread meat cubes on the grate and smoke at 120-140 °C until a core temperature of 88-92 °C is reached. Add wood chips every 60 minutes and monitor the temperature.
Resting and Serving
15 minutesRemove meat from smoker and rest under aluminum foil for 15 minutes. Serve with smoked pearl onions, tomatoes, and fresh oregano.
Pro Tip
Place pearl onions in the smoker and cook alongside the meat – they absorb the smoke aroma and make a perfect side dish.
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