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How to make greek octopus stifado in the a/s cook & hold

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

17
STEPS
INGREDIENTS
Place raw octopus into a pan filled with water.

Place raw octopus into a pan filled with water.

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.

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

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

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.

Saut\u00e9 garlic separately in oil and pour over the octopus.

Sauté garlic separately in oil and pour over the octopus.

Add tomato juice.

Add tomato juice.

Add the dry seasonings, red wine and vinegar.

Add the dry seasonings, red wine and vinegar.

Add salt and pepper.

Add salt and pepper.

Stir to combine.

Stir to combine.

Add shallots.

Add shallots.

Place into the Alto Shaam Cook and Hold Oven.

Place into the Alto Shaam Cook and Hold Oven.

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

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

Next day, perfectly cooked octopus stifado.

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
  • Salt/Pepper