Beef stifado with fennel orzo

Serves six

For the fennel orzo

• 15g beef brisket
• 0 black pepper
• 2 tbsp olive oil
• 1 medium onion
• 1 tsp whole cardamom pods
• 2 small cinnamon sticks
• 1 tbsp fennel seeds
• 2 tbsp tomato paste
• 400g red wine
• 200g ouzo
• 100g red-wine vinegar
• 2 tbsp caster sugar
• 20g parsley leaves
• 2 tsp finely grated orange zest
• 1 large clove garlic

• 2 tbsp olive oil
• 1 medium onion
• 1 medium fennel
• 2 large sticks celery
• 1 tbsp fennel seeds
• 250g orzo
• 30g parsley leaves
• 15g tarragon leaves

Step 1
Heat the oven to 160C/320F/gas mark 2½.

Step 2
Sprinkle the brisket on both sides with a teaspoon salt and set aside.

Step 3
Put a large pan for which you have a lid on a medium-high heat, add a tablespoon of oil and, once hot, add the brisket.

Step 4
Sear for 10 minutes, turning halfway through so it browns all over, then remove from the pan and set aside.

Step 5
Add another tablespoon of oil to the pan, tip in the onion and fry on a medium-high heat for six to seven minutes, stirring a few times, until soft and golden.

Step 6
Add the spices, stir for a minute, then add the tomato paste and cook for minute more.

Step 7
Pour in the wine and ouzo, and cook on a medium-high heat for five minutes.

Step 8
Return the meat to the pan with the vinegar, sugar and enough water just to cover (you’ll need about a litre and a half), bring to a boil, cover first with a circle of parchment paper and then the lid, and transfer to the oven.

Step 9
Cook for four hours, until the meat can be easily pulled apart but is still holding its shape.

Step 10
Carefully lift out the meat into a large bowl and set aside.

Step 11
Strain the liquid, discarding the whole spices, then measure out 300ml of the cooking liquor into a jug and tip the rest back into the pan.

Step 12
Put the pan on a high heat and boil for roughly 30 minutes, until you have 300ml of thick sauce left.

Step 13
Remove from the heat, return the brisket to the pot, cover and set aside somewhere warm.

Step 14
To make the orzo, in a large sauté pan for which you have a lid, heat the olive oil on a medium-high flame.

Step 15
Once hot, add the onion, fennel, celery, fennel seeds, three-quarters of a teaspoon of salt and plenty of pepper.

Step 16
Fry for 12 minutes, stirring every once in a while, until the vegetables are soft and caramelised.

Step 17
Stir in the orzo, the jug of reserved stock and 300ml water, lower the heat, cover and leave to simmer for 12 minutes, stirring every few minutes, until all the liquid has been absorbed and the orzo is cooked through but still has a little bite (some brands of orzo take longer to cook and need more liquid, so if yours is still uncooked after 12 minutes, you may need to add up to 150ml or so of water and cook for a further 10 minutes).

Step 18
Remove from the heat and stir through the herbs.

Step 19
Carve the brisket and divide between the plates, then pile up the orzo alongside.

Step 20
Pour the sauce on top, sprinkle with parsley, orange zest and garlic, and serve.