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Stifado
Roughly chop the meat. Peel the tomatoes, scrape and cut into 4 parts. Peel and cut the orange into 4 pieces. Simmer meat, tomatoes, orange, vegetable oil, vinegar, garlic wedges in skins and spices over low heat under a lid. After an hour, add the peeled bulbs and continue to simmer for another 1 hour. Take out the peppercorns, bay leaves, garlic and cinnamon feathers from the ready-made stifado. Put meat on the dish on one side, and carefully put whole bulbs on the other. Decorate with a "flower" carved from an orange. Serve with white bread and white wine.
hare - 1 kg, or lamb young 1 kg, beef young (back) 1 kg, onion small 1 kg, tomatoes - 800 g, garlic - 5 lobes, olive oil - 8 tbsp. spoons, vinegar - 2 tsp, salt to taste, black pepper ground to taste, black peas to taste, bay leaf - 2 pcs., coriander threshing 0.5 tbsp. spoons, cinnamon (feathers) 2 pcs., orange - 1 pc.
