Entree: Greece – Ionian Islands – Σοφρίτο ➤ Sofrito (Corfiot braised beef in a garlicky white-wine and vinegar sauce traditionally served with rice)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 1.5 lb (680 g) beef round or eye of round, thinly sliced against the grain
- 6 cloves (18 g) garlic, thinly sliced
- 1 cup (240 ml) dry white wine
- 1/4 cup (60 ml) red wine vinegar
- 1 cup (240 ml) beef broth
- 2 bay leaves
- 1/4 cup (15 g) chopped flat-leaf parsley
- 1 tsp (5 g) dried oregano
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 g) butter (optional, for finishing)
- Cooked white rice for serving (about 3 cups / 600 g cooked)
- Lemon wedges for garnish

Instructions

1. Pat the beef slices dry and season both sides with salt and pepper. Heat the olive oil in a wide, heavy skillet over medium-high heat.
2. Working in batches so the meat sears rather than steams, quickly brown the beef slices 1–2 minutes per side until nicely colored but not fully cooked; transfer to a plate.
3. Reduce heat to medium, add the sliced garlic to the pan and cook briefly until fragrant and just beginning to color, about 1 minute. Be careful not to burn the garlic.
4. Deglaze the pan with the white wine, scraping up browned bits, then add the red wine vinegar and beef broth. Stir in the bay leaves and dried oregano and bring the liquid to a gentle simmer.
5. Return all the browned beef to the pan, nestling slices into the liquid. Cover and simmer gently 25–30 minutes, or until the beef is tender and the sauce has reduced and concentrated.
6. Stir in the chopped parsley and butter (if using) to enrich the sauce. Taste and adjust seasoning with salt and pepper.
7. Serve the sofrito hot over cooked white rice, garnished with lemon wedges and extra parsley.