Kokkinisto-Greek Braised Beef in Red Sauce

A plate on table with kokkinisto-Greek braised beef in tomato sauce, three potato fries and utensils.

Kokkinisto-Greek Braised Beef in Red Sauce

Kokkinisto-Greek Braised Beef in Red Sauce is a delicious, authentic recipe. The rich red sauce is made with ripe tomatoes, olive oil, herbs, onion, and garlic.

Course Main Course

Cuisine Greek

Prep Time 10

Cook Time 2 50

Resting time 10

Servings

Calories 703kcal

Author by Jenny Skrapaliori Graves

Equipment

large heavy bottomed pot

Ingredients

2 lbs chuck roast cut into pieces for stew
1½ cups onions diced
5 garlic cloves minced
3 cups ripe tomatoes peeled and chopped
1 cup broth chicken, beef, or vegetable
1 bay leaf
1 cinnamon stick
2 fresh oregano sprigs
2-3 whole allspice berries
½ cup extra virgin olive oil
sea salt, to taste
freshly ground black pepper, to taste

For serving

fresh spearmint (dyosmos) optional
chili flakes optional
extra virgin olive oil for drizzling

Instructions

For best results, the meat must be at room temperature.
Blot it with a paper towel, to completely dry it.
Season with sea salt.
In a wide and heavy bottom pot heat the olive oil.
Over high heat sear the meat, in batches, until it is well browned on all sides, forming a crust.
Transfer the browned pieces with a slotted spoon to a plate.
Add the diced onions to the pot, season with a pinch of sea salt, and sauté, scraping the bottom with a wooden spoon to release the delicious fond (the browned bits stuck to the bottom).
Sauté the onions for 5 minutes over medium heat, until golden.
Add the diced garlic, cinnamon stick, bay leaf, allspice and oregano sprigs, and sauté 2–3 minutes
Add the fresh chopped tomatoes and stir. Cook for 10 minutes.
Transfer the meat back with the juices accumulated on the plate. Add the broth. Bring to a boil. Lower the heat, cover the pot, and simmer for 2½ hours.
Simmer the sauce gently, with a few bubbles on the surface.
Uncover and taste the meat. It should be tender and easy to shred with a fork.
Remove from the heat, add some spearmint leaves and season to taste with sea salt and freshly ground pepper. Add some chili flakes if you like.
Let the kokkinisto rest for 10 minutes and serve with fried potatoes and a tomato salad.

Notes

When tomatoes are not in season, I prefer canned authentic San Marzano D.O.P. whole tomatoes. I crush them with my hands and place them, along with all their liquid, in the sauce.
Use tomato paste and regular canned chopped tomatoes like Cento for a more budget-friendly option. The trick is to add a tablespoon of the paste while you saute the onions and garlic. It will deepen and bring out the flavor of ordinary canned tomatoes. Next, add the tomatoes, let the sauce cook for ten minutes, then taste to check if it's too acidic. If that is the case, add half a teaspoon of sugar to the sauce and stir.
If there is a lot of liquid in the pot after cooking, remove the beef pieces and simmer the red sauce for 10 to 20 minutes to reduce it.
If you prefer a thicker sauce, sprinkle it with some flour and stir vigorously. Cook for a few minutes while stirring. The flour will thicken the sauce. Please don't overdo it. Add a tiny bit of flour at a time until the sauce reaches your preferred consistency.
Substitute whole allspice with one teaspoon ground allspice. If unavailable, use ½ teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of ground cloves.
Make ahead and storage. Better on day two. Cool with the lid off, remove the cinnamon stick and bay leaf, refrigerate up to 4 days or freeze up to 3 months in the sauce. Reheat gently on the stovetop with a splash of broth. Add the spearmint, chili flakes and finishing olive oil when you serve, not before storing.

Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

Nutrition