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.
Cook Time: 2 hours
Total Time: 2 hours
- 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 melds, 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 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