Recipe for Greek Style Meat Stew with Coriander
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This recipe originates on the island of Cyprus. Although it traditionally uses veal, you can also use beef or pork stew meat. This dish is mildly spicy, thanks to the red pepper. If you don’t have the palate for red pepper, feel free to omit it.
Greek Style Meat Stew with Coriander from Cyprus Recipe Ingredients:
- 3 pounds veal, pork, or beef stew meat, cut into 1 – 1 1/2 inch cubes
- 1 cup Mavrodaphne or other sweet red wine, divided
- 1 1/2 teaspoons ground coriander
- 1/4 cup Greek olive oil
- 1 teaspoon crushed red pepper flakes
- Salt, to taste
- 1 cup meat stock (beef, pork, lamb, etc)
- 3 tablespoons fresh, chopped parsley
Directions to Make Meat Stew from Cyprus:
Add the meat, 1/2 cup of the wine, and the coriander to a bowl and toss with a wooden spoon until the ingredients are well combined. Make sure the coriander distributes evenly amongst the beef. Cover the bowl with plastic wrap and let it sit in the refrigerator for at least 4 hours. However, if you are able to let the meat marinate overnight, that is your best bet.
Remove the meat from the bowl and save the marinade. Drizzle the oil into a pot and set the heat to medium. Add the meat and cook until all the sides of each piece are browned. This should take about 4-5 minutes. Remove the meat and let it set on a plate. Stir in the rest of the wine, the marinade, the red pepper flakes, and a pinch or two of salt.
Stir with a wooden spoon for a minute until the flavors meld together. Make sure some of the brown bits that got stuck to the bottom when you browned the meat come up with the wine.
Add the meat back to the pan and stir in the meat stock. Cover the pot and bring the mixture to a boil on medium. Set the heat to low and simmer for 45 minutes. Garnish with the fresh parsley just before serving.
This post was written by GreekBoston.com