Taverna Recipes: Veal Cheek “Kokkinisto”

A guaranteed crowd-pleaser, this traditional kokkinisto (beef in tomato sauce) melts in your mouth.


Preparation & Cooking time: 2 hours and 50 minutes

Serves: 8

Kokkinisto is a real Greek staple. Luxuriously rich in flavor, the beef cooked in tomato sauce is served with rice, pasta, or various types of potatoes – arguably the most decadent way to enjoy it is with thick, fresh Greek fries. This recipe from the traditional taverna Zoodohos Pigi in Piraeus uses veal cheeks, and is one of the best we’ve had.

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.

Ingredients

2 kg veal cheeks (ask your butcher to set the cut aside for you)

150 ml olive oil

 

300 g onions, finely chopped

200 g carrots, finely chopped

150 g celery, stalks, finely sliced

60 g (or less, to taste) garlic, minced

40 g tomato puree

200 ml dry red wine, such as Greek Marouvas

300 g tomatoes, grated

1/2 tsp. sugar

2 bay leaves

3 sprigs of thyme

1 liter chicken stock

salt and freshly grated pepper



Read More

Athens

Exploring the Neighborhoods of Keratsini and Drapetsona, West of Piraeus

From large urban parks to historic ships and cemeteries, plenty...


GASTRONOMY

The Origin of Moussaka and More: How Greek Food has Evolved

Greek cuisine, originally based on availability and freshness, went through...


Greece Is Blog Posts

An Ode to Local Products

BY Yiouli Eptakili

No more avocado toast and croque-madames. From Thessaloniki to Crete...

read more >

How Can Greece Become a Gastro-Tourism Destination?

BY Yiouli Eptakili

It’s about more than just taking a trip...

read more >

Leaving Room in Greece for Everyone

BY Greece Is

Labor Day, this year September 5, marks the...

read more >