Beef Kokkinisto with Pasta
Serves 6, Total Time 1 hour
Beef kokkinisto, a succulent braised beef cut in chunks, is a dish that carries the rich aromas of cinnamon, bay leaf, and garlic. This traditional Greek recipe is a labor of love, cooked slow and low to result in mouthwatering tender meat bathed in a delicious red sauce. It is a dish that excites your taste buds and connects you to the heart of Greek cuisine. In Greece, hilopites, a thin flat egg pasta, is the traditional and preferred accompaniment.
Ingredients:
2 lb beef chuck or stewing meat
2 medium onions, chopped
3 garlic cloves, minced
4 large ripe tomatoes, grated
2 tbsps tomato paste
2 cups vegetable stock
¼ cup olive oil
2 bay leaves, cut in half
1 cinnamon stick
Salt and freshly ground pepper to taste
1lb egg noodle pasta, cooked
Grated Kefalograviera or Parmigiano Reggiano
Steps:
Cut the beef into large pieces, about 3 oz each, and pat them dry with a paper towel.
Heat olive oil in a large pot with a heavy bottom until it's hot but not smoking.
Add the beef pieces one at a time, arranging them in one layer without overcrowding the pan. Brown the pieces on both sides to retain their juices and ensure tender meat. Transfer the browned meat to a shallow bowl and repeat the process with the remaining pieces. Set aside.
Add the chopped onions to the pot and sauté for 2 minutes over medium heat
Stir in the garlic and sauté for another minute.
Add the tomatoes and tomato paste, stir well with a wooden spoon, and sauté for one more minute.
Finally, add vegetable stock, the bay leaves and the cinnamon stick.
Stir to combine all the ingredients well.
Bring to a simmer add the meat, and reduce the heat to medium-low. Let it simmer for about 1 hour, stirring gently occasionally.
Taste the meat and adjust the salt and pepper. As needed.
Continue to cook for 30 more minutes or until the meat becomes fork-tender.