📝 About This Recipe
Kokkinisto, which literally translates to 'reddened,' is a cornerstone of Greek home cooking that transforms humble beef into a melt-in-your-mouth masterpiece. This slow-simmered classic features a rich, velvety tomato sauce infused with the warming aromas of cinnamon, allspice, and cloves, balanced by a robust splash of dry red wine. It is a soul-warming dish that captures the essence of the Mediterranean Sunday family table, offering a depth of flavor that only patience and quality ingredients can achieve.
🥗 Ingredients
The Meat
- 2.5 pounds Beef Chuck or Stewing Beef (cut into 2-inch cubes and patted dry)
- 4 tablespoons Extra Virgin Olive Oil (Greek Koroneiki variety preferred)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Aromatics and Base
- 2 medium Red Onion (finely diced)
- 4 cloves Garlic (minced)
- 2 tablespoons Tomato Paste (double concentrated)
- 1 cup Dry Red Wine (such as Agiorgitiko or Cabernet Sauvignon)
The Sauce and Spices
- 28 ounces Crushed Tomatoes (canned high-quality or grated fresh)
- 2 cups Beef Stock (low sodium)
- 1 piece Cinnamon Stick (whole)
- 4-5 pieces Allspice Berries (whole)
- 2 pieces Whole Cloves
- 2 pieces Bay Leaf (dried)
- 1/2 teaspoon Granulated Sugar (to balance acidity)
👨🍳 Instructions
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1
Begin by patting the beef cubes thoroughly dry with paper towels. Season generously with sea salt and black pepper; dryness is the key to a perfect sear.
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2
Heat 2 tablespoons of olive oil in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering.
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3
Sear the beef in batches, making sure not to crowd the pan. Cook until each piece has a deep, golden-brown crust on all sides (about 3-4 minutes per side). Remove the beef to a plate and set aside.
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4
Lower the heat to medium and add the remaining olive oil if the pan looks dry. Sauté the diced onions for 5-7 minutes until translucent and soft.
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5
Add the minced garlic and tomato paste. Stir constantly for 2 minutes to 'toast' the paste, which deepens the flavor and removes the raw metallic taste.
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6
Deglaze the pot by pouring in the red wine. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pan; this is where the magic happens.
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7
Allow the wine to reduce by half, which should take about 3-5 minutes.
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8
Return the beef and any accumulated juices back into the pot. Pour in the crushed tomatoes and beef stock.
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9
Add the cinnamon stick, allspice berries, cloves, bay leaves, and sugar. Stir gently to combine.
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10
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid.
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11
Simmer very gently for 2 to 2.5 hours. The meat should be fork-tender and the sauce should have thickened into a rich, dark red gravy.
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12
Remove the lid for the final 15 minutes of cooking if you prefer an even thicker sauce. Taste and adjust seasoning with salt and pepper.
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13
Before serving, fish out the cinnamon stick, bay leaves, and whole spices.
💡 Chef's Tips
Always sear the meat in batches; if you add too much at once, the temperature drops and the meat will steam rather than brown. Using a high-quality dry red wine is essential; if you wouldn't drink it, don't cook with it. If the sauce is too acidic, a tiny pinch of sugar or a teaspoon of honey works wonders to balance the tomatoes. For the best flavor, make this dish a day in advance; the spices meld and the beef becomes even more succulent overnight. Don't skip the cinnamon and allspice—they are the signature elements that distinguish Greek Kokkinisto from a standard beef stew.
🍽️ Serving Suggestions
Serve over a bed of buttery orzo (manestra) or thick Greek pasta (makaronia) with plenty of grated Kefalotyri or Pecorino cheese. Pair with a side of creamy mashed potatoes or crispy lemon-roasted potatoes to soak up the rich sauce. A side of crusty sourdough bread is mandatory for 'papara' (dipping bread into the leftover sauce). Complement the richness with a fresh Greek Horiatiki salad and a glass of Nemea red wine. A dollop of Greek yogurt on the side can provide a cooling, tangy contrast to the warm spices.