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Moschari Kokkinisto
Greek Braised Beef in Red Sauce
A classic Greek comfort food, Moschari Kokkinisto features tender chunks of beef slow-braised in a rich, aromatic tomato sauce infused with warm spices. This dish is deeply satisfying and perfect for a hearty meal.
๐ง ์ฌ๋ฃ
- 1 kg Beef chuck
- 3 tbsp Olive oil
- 2 medium Onions
- 4 cloves Garlic
- 2 tbsp Tomato paste
- 800 g Crushed tomatoes
- 250 ml Water or beef broth
- 1 medium Cinnamon stick
- 2 Bay leaves
- to taste Salt
- to taste Black pepper
- 1 pinch Optional: Pinch of sugar
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Pat the beef cubes thoroughly dry with paper towels. Season generously with salt and freshly ground black pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding the pot, sear the beef cubes on all sides until deeply browned and a nice crust has formed. This browning is crucial for flavor. Remove the browned beef to a plate and set aside.
โฑ๏ธ 15 minutes - 2
Reduce the heat to medium. Add the chopped onions to the pot and sautรฉ, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly and becomes fragrant.
โฑ๏ธ 10 minutes - 3
Pour in the crushed tomatoes and water or beef broth. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits (fond). Add the cinnamon stick and bay leaves. Return the seared beef (and any accumulated juices) to the pot. If using, add the pinch of sugar. Stir everything to combine.
โฑ๏ธ 5 minutes - 4
Bring the liquid to a simmer, then reduce the heat to low. Cover the pot tightly and let it braise gently for at least 2 hours, or until the beef is fork-tender and falling apart. Check periodically and add a splash more water or broth if the sauce becomes too thick. The sauce should be rich and have thickened considerably.
โฑ๏ธ 2 hours 30 minutes - 5
Once the beef is tender, remove the cinnamon stick and bay leaves. Taste the sauce and adjust seasoning with salt and pepper as needed. If the sauce is too thin for your liking, you can simmer it uncovered for a few more minutes to reduce. Serve hot.
โฑ๏ธ 5 minutes - 6
Serve the Moschari Kokkinisto traditionally with orzo pasta, rice, or creamy mashed potatoes. It also pairs wonderfully with crusty bread for soaking up the delicious sauce.
โฑ๏ธ N/A
๐ก ์ ๋ฌธ๊ฐ ํ
- โ'Kokkinisto' translates to 'reddened' in Greek, referring to the rich red color from the tomatoes.
- โThe cinnamon stick is a signature spice in this dish, providing a subtle warmth and complexity that is essential to its authentic flavor.
- โThis dish often tastes even better the next day as the flavors meld and deepen.
- โEnsure the beef is completely submerged in the liquid for even braising. Add more liquid if necessary.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add diced potatoes or other root vegetables (like carrots) to the pot during the last hour of braising.
- Incorporate other vegetables such as bell peppers or zucchini in the last 30 minutes of cooking.
- For a richer sauce, add a splash of red wine after sautรฉing the onions and garlic, and let it reduce before adding the tomatoes.