📝 About This Recipe
Transport your kitchen to the emerald island of Corfu with Sofrito, the crown jewel of Ionian Greek cuisine. Unlike the tomato-based stews of the mainland, this Venetian-influenced masterpiece features melt-in-your-mouth veal slow-cooked in a sharp, aromatic sauce of white wine, vinegar, and an abundance of garlic. It is a sophisticated balance of acidity and savory depth that represents the unique historical tapestry of the Heptanese islands.
🥗 Ingredients
The Meat
- 2 lbs Veal topside or shoulder (sliced into thin 1/2-inch steaks)
- 1 cup All-purpose flour (for dredging)
- 1 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly ground)
- 1/2 cup Extra virgin olive oil (for frying)
The Aromatic Base
- 10-12 pieces Garlic cloves (thinly sliced into slivers)
- 1 bunch Fresh flat-leaf parsley (finely chopped, stems included)
The Braising Liquid
- 1/2 cup Dry white wine (preferably a Greek Assyrtiko or Pinot Grigio)
- 4 tablespoons White wine vinegar (high quality)
- 2 cups Beef or Veal stock (warm)
- 1/2 teaspoon Sugar (to balance the acidity)
👨🍳 Instructions
-
1
Begin by preparing the veal. If the slices are thick, place them between two sheets of plastic wrap and gently pound them with a meat mallet until they are uniform 1/4 to 1/2-inch thickness.
-
2
In a shallow bowl, mix the flour with salt and freshly ground black pepper. Dredge each piece of veal in the flour, shaking off any excess. The coating should be very light.
-
3
Heat the olive oil in a large, deep heavy-bottomed skillet or wide Dutch oven over medium-high heat until shimmering.
-
4
Working in batches to avoid crowding, sear the veal slices for about 2 minutes per side until lightly golden. Do not overcook; the goal is to develop flavor, not to cook them through yet.
-
5
Remove the browned veal to a plate and set aside. Lower the heat to medium-low.
-
6
In the same oil (add a tablespoon more if needed), add the garlic slivers. Sauté for about 1 minute until fragrant and softened, but be extremely careful not to let them brown or burn, as this will make the sauce bitter.
-
7
Stir in the chopped parsley and cook for another 30 seconds until the oil turns a vibrant green.
-
8
Deglaze the pan by pouring in the white wine and white wine vinegar. Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pan.
-
9
Add the warm stock and the pinch of sugar. Stir well to combine the sauce base.
-
10
Carefully return the veal slices and any accumulated juices back into the pan, submerging them in the liquid.
-
11
Bring the liquid to a very gentle simmer. Cover the pan with a tight-fitting lid and reduce the heat to low.
-
12
Simmer for 60 to 70 minutes. Every 20 minutes, gently shake the pan or turn the meat to ensure the flour coating is thickening the sauce evenly.
-
13
Once the meat is fork-tender and the sauce has reduced to a velvety, creamy consistency, taste and adjust seasoning with salt or an extra splash of vinegar if you prefer it sharper.
-
14
Let the dish rest for 5 minutes off the heat before serving to allow the flavors to harmonize perfectly.
💡 Chef's Tips
Always use fresh garlic rather than jarred; the garlic is the soul of this dish and should be sliced, not minced, for the best texture. If the sauce is too thin at the end, remove the meat and boil the liquid for 3-5 minutes to reduce; if too thick, whisk in a splash of warm water. Do not skip the vinegar; it is the signature 'kick' of a true Corfiot Sofrito that cuts through the richness of the meat. For the most tender results, ensure you are cutting the veal against the grain before pounding.
🍽️ Serving Suggestions
Serve traditionally over a bed of buttery mashed potatoes to soak up every drop of the garlic sauce. Pairs beautifully with thick-cut homemade french fries, which is a popular local way to enjoy it in Corfu tavernas. Accompany with a crisp, chilled glass of Robola or Assyrtiko white wine to complement the acidity of the sauce. A simple side of steamed green beans or a classic Greek Horiatiki salad provides a fresh contrast to the savory veal.