Recipe for Moshari Kokkinisto (Reddened Beef Stew)
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Kokkinisto is a term used in Greek cooking that means “reddened”. It describes a method of preparation that involves browning meat on both sides and then cooking it in a mixture of water or broth, tomato sauce, and maybe a little wine. The exact nature of the recipe depends on the chef! Types of meat that can be used include goal, lamb, beef, and pork. This dish is often served on Christmas in Greece.
Moshari Kokkinisto (Reddened Beef Stew) Recipe Ingredients:
- 1 tablespoon tomato paste
- 1/2 cup dry red wine
- 1/2 cup Greek olive oil
- 2 1/2 pounds beef for stewing, cut into six pieces
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 5 cloves garlic, finely chopped
- 3 whole cloves
- 2 medium onions, diced
- 1 whole bay leaf
- 2 medium tomatoes, finely chopped
- 9 cups water
Instructions on How to Make Moshari Kokkinisto:
Stir the tomato paste into the red wine in a small dish and set aside. Keep stirring until the paste is full dissolved.
Drizzle the olive oil into a frying pan and set the heat to medium. Add the meat and brown fully on both sides. This should take about 2-3 minutes per side. Transfer the meat to a plate, drizzle with salt and pepper, and cover the meat lightly with aluminum foil.
With the heat set to medium-low, add the garlic, cloves, and onions and stir. Saute until the onions are translucent. This should take about 5-6 minutes. Add the bay leaf and tomatoes and saute for another 2 minutes, stirring a few times as the tomatoes cook. Stir in the water and wine and tomato paste mixture.
Add the meat, cover, and set the heat to medium-high. Let the mixture come to a boil and then reduce it to a simmer. Cook for about an hour and a half or until the meat gets very tender.
This post was written by Greek Boston