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Youvetsi me Kreas

Serves 4 to 6 Entree meat

Youvetsi me Kreas

Youvetsi me Kreas is the embodiment of a Greek Sunday gathering, where olive oil flows freely and lemons are always within arm's reach. This dish captures the essence of home cooking, with recipes passed down through generations, reflecting the rustic charm of the Greek countryside. While variations exist, this version stays true to the way family cooks prepare it, with each ingredient chosen by instinct rather than measure.

The dish is a hearty embrace of tender lamb or beef, simmered with kritharaki orzo that absorbs the rich tomato sauce. The myzithra cheese adds a tangy finish, balancing the deep flavors with a creamy touch. Youvetsi me Kreas is a comforting dish that speaks of warmth and tradition, perfect for leisurely Sunday afternoons.

Ingredients

  • 1 kglamb or beef — cubed
  • 300 gkritharaki orzo
  • 400 gtomatoes — grated
  • 1onion
  • 100 mlolive oil
  • 100 gmyzithra — grated, to finish
  • to tastefine sea salt and black pepper

Method

  1. Start by cutting the 1 kg of lamb or beef into large chunks, about 2-inch pieces. Season generously with fine sea salt and black pepper, ensuring each piece is evenly coated. Set aside to allow the seasoning to penetrate the meat.
  2. In a large, heavy-bottomed pot or Dutch oven, heat 100 ml of olive oil over medium-high heat. Once the oil shimmers, add the meat pieces in a single layer, taking care not to overcrowd the pot. Brown the meat on all sides until each piece is deeply colored, which should take about 3-4 minutes per side. This step develops flavor, so ensure a good sear before removing the meat from the pot and setting it aside.
  3. Lower the heat to medium and add 1 finely chopped onion to the same pot. Sauté the onion in the remaining oil and meat drippings until it becomes translucent and soft, about 5 minutes. The aroma should be sweet and the onion should have a slight golden hue.
  4. Grate or finely chop 400 g of tomatoes and add them to the pot with the onions. Stir well to combine, scraping up any browned bits from the bottom of the pot to incorporate all the flavors. Allow the tomatoes to cook down slightly, about 5-7 minutes, until they form a thick, fragrant sauce.
  5. Return the browned meat to the pot, nestling it into the tomato and onion mixture. Add enough water to just cover the meat, then bring the mixture to a gentle simmer. Cover the pot and let it braise for 1 to 1.5 hours, or until the meat is fork-tender and the sauce has thickened. The meat should be easily pierced with a fork, indicating it's ready.
  6. Once the meat is tender, add 300 g of kritharaki orzo to the pot. Stir to distribute the orzo evenly, ensuring it is submerged in the sauce. Continue to cook uncovered, stirring occasionally, until the orzo is al dente and has absorbed most of the liquid, about 10-15 minutes. The orzo should be plump and tender with a slight bite.
  7. Taste the dish and adjust the seasoning with additional salt and black pepper if needed. Grate 100 g of myzithra cheese over the top, allowing it to melt slightly into the dish. Serve the Youvetsi me Kreas hot, with crusty bread or a side of potatoes to soak up the rich sauce.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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