Entree: Greece – Macedonia / Northern Greece – Κοκκινιστό ➤ Kokkinistó (Slow-braised meat in a rich tomato-based red sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1–1.5 in (2.5–3.8 cm) cubes
- 1 tsp (5 g) fine salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 3 tbsp (45 ml) olive oil
- 2 large onions, thinly sliced (about 10 oz / 280 g)
- 3 garlic cloves, minced (about 0.3 oz / 8 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry red wine
- 1 14 oz (400 g) can crushed tomatoes
- 1 1/2 cups (360 ml) beef stock (or water + bouillon)
- 1 bay leaf
- 1 small cinnamon stick (about 1 in / 2.5 cm) or 1/4 tsp (0.5 g) ground cinnamon
- 2 whole cloves or 1/8 tsp (0.5 g) ground cloves
- 1 tsp (5 g) sugar (to balance acidity)
- 2 tbsp (30 ml) red wine vinegar or lemon juice
- 12 oz (340 g) short pasta such as penne or rigatoni, cooked al dente (optional serving)
- Fresh parsley, chopped, for garnish

Instructions

1. Season beef cubes with 1 tsp salt and 1/2 tsp pepper. Heat 2 tbsp olive oil in a heavy casserole or Dutch oven over medium-high heat. Brown beef in batches without overcrowding until well seared on all sides, about 4–5 minutes per batch; remove and set aside.
2. Reduce heat to medium, add remaining 1 tbsp olive oil if needed, and cook sliced onions until deep golden and caramelized, about 12–15 minutes. Add minced garlic and cook 1 minute more.
3. Stir in tomato paste and cook 1–2 minutes to deepen flavor. Deglaze with red wine, scraping browned bits from the pan, and reduce by half, about 3–4 minutes.
4. Return seared beef to the pot. Add crushed tomatoes, beef stock, bay leaf, cinnamon stick, cloves, sugar, and vinegar. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer gently for 1.5–2 hours until beef is tender and sauce is thickened, stirring occasionally and skimming fat as needed.
5. Adjust seasoning with salt and pepper to taste and remove bay leaf, cinnamon stick, and cloves. If serving with pasta, toss cooked pasta with a ladle of sauce and serve the kokkinisto over or alongside; sprinkle with chopped parsley.