Kokkinisto is a Greek dish that is a meat stew with vegetables. It is most often made from beef, but there are also options from poultry or lamb. Rice is often served as a side dish for kokkinisto, which sets off the spicy taste of the dish.
Kokkinisto beef
You will need:
- 500 g of boneless beef;
- 1, 5 tablespoons of long grain rice;
- 1 medium onion;
- 2-3 cloves of garlic;
- 1 stalk of celery;
- 1 tbsp. tomato paste;
- 1/2 tbsp. white wine;
- 1 tbsp. beef or chicken broth;
- 400 g of tomatoes;
- 1/2 tsp ground cinnamon;
- 1/4 tsp ground ginger;
- 1/2 tsp ground nutmeg;
- 1/2 tsp Sahara;
- Bay leaf;
- olive oil;
- salt and freshly ground black pepper.
Spicy food lovers can add a quarter of chopped hot pepper to the stew.
Wash the meat and cut into strips across the grain. Heat vegetable oil in a deep frying pan and fry the beef in it for 5 minutes. Peel the onion and cut into half rings, crush the garlic, chop the celery stalk. Add these vegetables to the meat and cook together for another 8-10 minutes. Season the dish with salt and pepper, add cinnamon, ginger, nutmeg and sugar to it. Mix everything thoroughly, cover with wine, add tomato paste and cook for 5 minutes. Scald the tomatoes with boiling water, remove the skin from them, and cut the pulp into small cubes. Add tomatoes, bay leaf and broth to the meat, cover the dish and simmer for 1-2 hours. You choose the time yourself, depending on the desired consistency of the meat. If desired, at this stage, the meat can be brought to readiness in the oven.
Boil the rice separately in salted water. It should be crumbly. Serve the beef on a pad of rice, accompanied by the resulting thick sauce.
Lamb Kokkinisto
You will need:
- 1 kg of lamb;
- 1/5 Art. long grain rice;
- 1 tsp saffron;
- 2 tbsp. chicken broth;
- 1 red onion;
- 1 bell pepper;
- 2-3 cloves of garlic;
- a bunch of rosemary;
- a bunch of fresh mint;
- 1 bay leaf;
- 1/2 tbsp. white wine;
- 600 g of tomatoes;
- 100 g olives;
- olive oil;
- salt and freshly ground black pepper.
Sufficiently lean lamb is best for this dish.
Wash the lamb, remove excess fat, and cut the flesh into cubes. Heat the olive oil in a deep skillet, add the meat and fry for 5 minutes. Dip the tomatoes in boiling water, remove the skins from them, and chop the pulp into cubes. Remove the bell peppers from seeds and partitions and cut into strips, chop the onion in half rings, crush the garlic. Add the onion and pepper to the meat and cook together for another 5 minutes. Then add chopped herbs, tomatoes, wine, garlic and bay leaf into a stew. Salt and pepper everything and simmer under the lid for an hour and a half. Pour the chopped olives into the stew half an hour before the end of cooking. In the meantime, tackle the rice. Boil it in salted water for 5 minutes, then drain and replace with broth, adding salt and saffron. Simmer rice until tender. Serve hot with fresh tortillas.
