Kokkinisto

Ingredients

• 1 kgbeef or veal — cubed
• 400 gtomatoes — grated
• 1onion
• 1 stickcinnamon
• 100 mlred wine
• 80 mlolive oil
• 2bay leaves
• to tastefine sea salt and black pepper

Method

1. Begin by cutting 1 kg of beef or veal into large chunks, about 2-inch pieces. Season them generously with fine sea salt and black pepper. This initial seasoning is crucial as it penetrates the meat, enhancing its flavor throughout the cooking process.
2. In a large, heavy-bottomed pot or Dutch oven, heat 80 ml of olive oil over medium-high heat. Once the oil is shimmering, add the seasoned meat pieces in batches, ensuring not to overcrowd the pot. Brown each piece on all sides until they develop a deep, rich color, which should take about 3-4 minutes per side. This browning step creates a flavorful crust and adds depth to the dish.
3. Once all the meat is browned, remove it from the pot and set aside. In the same pot, add one finely chopped onion. Sauté the onion over medium heat until it becomes translucent and starts to caramelize, picking up any browned bits left from the meat. This process should take about 5-7 minutes and will add sweetness and complexity to the sauce.
4. Add 100 ml of red wine to the pot, stirring to deglaze the bottom. This will lift the flavorful bits stuck to the pot, incorporating them into the sauce. Allow the wine to simmer for a couple of minutes until it reduces slightly and the alcohol evaporates, leaving behind a rich aroma.
5. Chop 400 g of tomatoes and add them to the pot, along with the browned meat. Add 1 stick of cinnamon and 2 bay leaves. Stir everything together, ensuring the meat is well-coated with the tomato mixture. The cinnamon and bay leaves will infuse the dish with warm, aromatic flavors.
6. Reduce the heat to low, cover the pot, and let the mixture braise gently. Allow it to cook until the meat is tender and the sauce has thickened, stirring occasionally. This could take about 1.5 to 2 hours, but you’ll know it's ready when the meat is fork-tender and the sauce has a rich, deep red color.
7. Once the meat is tender, taste the sauce and adjust the seasoning with additional salt and black pepper as needed. The flavors should be balanced, with a hint of sweetness from the tomatoes and a subtle warmth from the cinnamon.
8. Serve the Kokkinisto hot, accompanied by potatoes, rice, or fresh bread to soak up the delicious sauce. The dish should have a glossy, vibrant appearance, with the meat meltingly tender and the sauce rich and aromatic.