Place raw octopus into a pan filled with water.
Place into the combi oven with 1 tbsp of salt added to the water.
Simmer at 120F (49C) steam mode for 30 minutes.
Drain the water from the pan. Octopus will have turned a beautiful purple color hue.
Sauté garlic separately in oil and pour over the octopus.
Add tomato juice.
Add the dry seasonings, red wine and vinegar.
Add salt and pepper.
Stir to combine.
Place into the Alto Shaam Cook and Hold Oven.
Cook at 275F (135C) for 2 hours. Hold at 160F (71C) overnight.
Next day, perfectly cooked octopus stifado.
- 1.0 2.2 lb octapus
- 3.0 Bay leaves
- 1/4lb Shallots
- 5.0 Garlic cloves
- 1.0 Cinnamon stick
- 1/2Tbsp Allspice
- 1.0bnch Rosemary
- 1.0c Olive Oil
- 1/2c Vinegar
- 1/2c Red Wine
- 1.0c Warm Water
- 3.0Tbsp Tomato Juice
Menomonee Falls, WI