How to Make Greek Octopus Stifado in the A/S Cook & Hold

Skip the boiling/babysitting process on the stove and let the Alto Shaam Cook & Hold take care of all the work for this classic Greek dish.

398 Views 10 Likes
How to Make Greek Octopus Stifado in the A/S Cook & Hold Recipe
14 Steps
Ingredients
Embed
1
Place raw octopus into a pan filled with water.

Place raw octopus into a pan filled with water.

2
Place into the combi oven with 1 tbsp of salt added to the water.

Place into the combi oven with 1 tbsp of salt added to the water.

Recommended For You
3
Simmer at 120F (49C) steam mode for 30 minutes.

Simmer at 120F (49C) steam mode for 30 minutes.

4
Drain the water from the pan. Octopus will have turned a beautiful purple color hue.

Drain the water from the pan. Octopus will have turned a beautiful purple color hue.

5
Sauté garlic separately in oil and pour over the octopus.

Sauté garlic separately in oil and pour over the octopus.

6
Add tomato juice.

Add tomato juice.

7
Add the dry seasonings, red wine and vinegar.

Add the dry seasonings, red wine and vinegar.

8
Add salt and pepper.

Add salt and pepper.

9
Stir to combine.

Stir to combine.

10
Add shallots.

Add shallots.

11
Place into the Alto Shaam Cook and Hold Oven.

Place into the Alto Shaam Cook and Hold Oven.

12
Cook at 275F (135C) for 2 hours. Hold at 160F (71C) overnight.

Cook at 275F (135C) for 2 hours. Hold at 160F (71C) overnight.

13
Next day, perfectly cooked octopus stifado.

Next day, perfectly cooked octopus stifado.

14

Ingredients

1 2.2 lb octapus 
3 Bay leaves 
Pounds Shallots 
5 Garlic cloves 
1 Cinnamon stick 
½ Tablespoons Allspice 
1 Bunch Rosemary 
1 Cup Olive Oil 
½ Cups Vinegar 
½ Cups Red Wine 
1 Cup Warm Water 
3 Tablespoons Tomato Juice 
Salt/Pepper 
keyboard shortcuts:     previous step     next step
Comments
0 COMMENTS
View More Comments