Entree: Greece – Athens & Attica – Κοκκινιστό ➤ Kokkinistó (Slow-braised beef or veal in a rich tomato-based red sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1.5-inch (4 cm) cubes
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 4 cloves garlic, minced
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (120 ml) dry red wine
- 14 oz (400 g) crushed tomatoes (1 can)
- 1 cup (240 ml) beef stock
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp (4 g) sugar
- 1 1/2 tsp (8 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Cooked pasta, rice, or mashed potatoes for serving

Instructions

1. Season the beef cubes with 1 tsp (5 g) of the salt and a pinch of pepper. Heat 2 tbsp (30 ml) of the olive oil in a large heavy pot over medium-high heat.
2. Working in batches so the meat browns rather than steams, sear the beef cubes on all sides until well browned. Transfer browned pieces to a plate and set aside.
3. Add the remaining 1 tbsp (15 ml) olive oil to the pot. Reduce heat to medium and sauté the sliced onion until soft and beginning to caramelize, about 8–10 minutes. Add the minced garlic and cook 1 minute more.
4. Stir in the tomato paste and cook 1–2 minutes until it darkens slightly. Deglaze the pot with the red wine, scraping up browned bits; simmer until the wine is reduced by about half, 2–3 minutes.
5. Return the beef to the pot. Add the crushed tomatoes, beef stock, cinnamon stick, bay leaves, sugar, remaining salt, and pepper. Bring to a gentle simmer.
6. Cover, reduce heat to low, and simmer gently until the beef is fork-tender and the sauce is thickened, about 1.5–2 hours. Stir occasionally and adjust seasoning as needed.
7. Remove cinnamon stick and bay leaves. Serve kokkinisto over cooked pasta, rice, or mashed potatoes and garnish with chopped parsley.