Post by artisans on Nov 23, 2008 10:35:47 GMT 2
Last year, we published this recipe and I saw it mentioned again on another Corfu web site. It would be a perfect winter warmer for those wishing to try something a bit different.
Slow cooking is the secret to many Greek recipes and this one is no exception. It is essentially a meat dish but there are variations. Here we give the recipe using beef, but we have seen it with chicken and, of course, goat. Like many dishes in Corfu, it is often served with pasta and spaghetti is perfect, but it can be cooked incorporating pre-cooked dried beans or even a tin of chickpeas. The basic process is classical and the recipe here is courtesy of Fotula at Smiley’s Bar & rooftop restaurant. It is one of their most popular dishes.
KOKKINISTO á la Smiley’s
½ kg good lean beef cut into large cubes
1 large onion grated
3 cloves garlic crushed
1 carton passata
2 tbsp tomato puree
½ tsp ground cinnamon or one stick
3 cloves
2 bay leaves
½ cup red wine
water
pepper, oregano & salt if you need it
Let most of the water drain from the grated onion and fry slowly in olive oil adding the beef after a couple of minutes. Turn until browned and add the garlic. Add ½ cup of water and the red wine and simmer for 20 minutes. Add the passata, the tomato puree and all of the herbs & spices together with more water according to the consistency. You can always add more later! Simmer on a low heat for at least another 1½ hours or until the sauce has thickened nicely. If serving with spaghetti, cook the pasta in the normal way, drain and toss in oil or butter. Serve immediately with the kokkinisto.
I believe that the word Kokkinisto refers to the thick, rich tomato sauce in which the meat is simmered. Thanks to Fotula and to Lisa for the recipe.
Slow cooking is the secret to many Greek recipes and this one is no exception. It is essentially a meat dish but there are variations. Here we give the recipe using beef, but we have seen it with chicken and, of course, goat. Like many dishes in Corfu, it is often served with pasta and spaghetti is perfect, but it can be cooked incorporating pre-cooked dried beans or even a tin of chickpeas. The basic process is classical and the recipe here is courtesy of Fotula at Smiley’s Bar & rooftop restaurant. It is one of their most popular dishes.
KOKKINISTO á la Smiley’s
½ kg good lean beef cut into large cubes
1 large onion grated
3 cloves garlic crushed
1 carton passata
2 tbsp tomato puree
½ tsp ground cinnamon or one stick
3 cloves
2 bay leaves
½ cup red wine
water
pepper, oregano & salt if you need it
Let most of the water drain from the grated onion and fry slowly in olive oil adding the beef after a couple of minutes. Turn until browned and add the garlic. Add ½ cup of water and the red wine and simmer for 20 minutes. Add the passata, the tomato puree and all of the herbs & spices together with more water according to the consistency. You can always add more later! Simmer on a low heat for at least another 1½ hours or until the sauce has thickened nicely. If serving with spaghetti, cook the pasta in the normal way, drain and toss in oil or butter. Serve immediately with the kokkinisto.
I believe that the word Kokkinisto refers to the thick, rich tomato sauce in which the meat is simmered. Thanks to Fotula and to Lisa for the recipe.