In Greek: μοσχάρι κοκκινιστό, pronounced mohs-HAH-ree koh-kee-nee-STOH
Kokkinisto is a way of cooking, and translates as "reddened." It means that the meat is browned before adding to a stew made with a tomato-base sauce, and almost all types of meat can be cooked this way. Favorites are beef, lamb, and rooster.
- 2 1/4 pounds of lean stewing beef, cut into 5-6 pieces
- 1 1/3 cups of olive oil
- 2 teaspoons of salt
- 1/2 teaspoon of pepper
- 6 cloves of garlic, minced
- 3-4 whole cloves
- 1 pound of onions, diced
- 1 bay leaf
- 1 tablespoon of tomato paste
- 1/2 pound of fresh tomatoes, finely chopped
- 1/2 cup of red wine
- 9 cups of water
- Dissolve tomato paste in the red wine.
- In a large frying pan, brown the meat in hot olive oil. Remove meat from the pan and transfer to a stew pot.
- Keep the oil hot in the frying pan. Add onions and garlic to the hot oil and sauté until the onions are soft.
- Add fresh chopped tomato and wine with tomato paste, and cook for a few minutes until it melts, stirring with a wooden spoon.
- Add the tomato sauce to the meat in the stew pot, and stir in salt, pepper, bay leaf, and cloves.
- Add a small amount of water and turn heat to high. When it starts to boil, add remaining water slowly, stirring between each addition of water.
- When it reaches a full boil, cover, reduce heat to medium, and cook for 1 1/2 to 2 hours (test meat for tenderness), stirring occasionally.
Yield: serves 6-8
|Nutritional Guidelines (per serving)|
|Total Fat||51 g|
|Saturated Fat||11 g|
|Unsaturated Fat||32 g|
|Dietary Fiber||3 g|