Method

To make this veal cheek kokkinisto, start by heating an empty wide pot on the stove.

Once very hot, pour in the olive oil, and then immediately add the beef cheeks to the pot in a single layer (if the pieces don’t fit well in one layer, it’s better to cook them in two batches, so as to avoid them boiling in their juices rather than browning).

Let the meat brown well before turning it over, so that it doesn’t stick to the pot. Then flip and brown on the other side.

Remove the meat from the pot using a slotted spoon and lower the heat to medium heat.

Add the onions, carrots, celery and garlic to the pot and sauté for 3-4 minutes, stirring continuously, until softened and shiny.

Add the tomato puree and sauté for another 2 minutes.

Return the meat to the pot and pour in the wine. Turn the heat up and cook for 2 minutes, for the alcohol to evaporate.

Add the tomatoes, sugar, bay leaves, thyme, salt, and pepper. Stir well and then pour in the chicken stock. The liquid should almost cover (about three fourths of) the meat.

Bring to a boil, then lower the heat, partly cover the pot and let simmer for about 2 hours, until the sauce has thickened and the meat is very tender.

Serve your kokkinisto with mashed potatoes or fries.

This article was previously published in Greek at gastronomos.gr.