Ingredients 800 gr beef (shoulder/chuck) cut into 4-5 cm (1.5-2 inch) cubes 4-5 tbsp olive oil 1 large onion, finely chopped 1 clov. garlic, finely chopped 1 carrot, finely grated 1 tbsp tomato paste 1/2 cup dry red wine 2 tomatoes, peeled and finely chopped 3-4 pinches allspice berries 1 bay leaf 1/2 cinnamon stick Salt Freshly ground pepper 2 cup long-grain rice for pilaf 5 cup water or boiling beef stock Grated kefalotyri cheese for serving TAGS MEAT BEEF MAIN COURSES MOM-MADE FOODS Ingredients 800 gr beef (shoulder/chuck) cut into 4-5 cm (1.5-2 inch) cubes 4-5 tbsp olive oil 1 large onion, finely chopped 1 clov. garlic, finely chopped 1 carrot, finely grated 1 tbsp tomato paste 1/2 cup dry red wine 2 tomatoes, peeled and finely chopped 3-4 pinches allspice berries 1 bay leaf 1/2 cinnamon stick Salt Freshly ground pepper 2 cup long-grain rice for pilaf 5 cup water or boiling beef stock Grated kefalotyri cheese for serving Instructions Heat the olive oil in a wide pot over medium-to-high heat and brown the meat on all sides. Toss in the onion and let it cook for a few minutes until translucent, stirring frequently so it caramelizes. Stir in the carrot and garlic and continue sautéing for another 1-2 minutes. Add the tomato paste and rub it into the base of the pot with a wooden spoon, allowing it to toast and release its aromas. Drop in the allspice, bay leaf and cinnamon, then deglaze with the wine. Let it boil vigorously for 1-2 minutes until all the liquid evaporates. Add the finely chopped tomato and cook for another 3-4 minutes. Remove the cinnamon and pour in enough water or beef stock to half-cover the meat. Cover with parchment paper and aluminum foil, sealing all around the pot. Close the pot with its lid and lower the heat to medium. Simmer gently for about 1 hour and 15 minutes. Once the cooking time has passed, check the dish. At this stage the meat should be quite tender and the sauce thick and well-bound. Taste and adjust the salt and pepper. Pour in the rice and the water, half-cover the pot with its lid and let it simmer. As soon as small holes appear on the surface of the rice, in about 15-20 minutes, turn off the heat. Cover the pot with a clean kitchen towel and the lid, and let the pilaf rest for 5-10 minutes. The towel will absorb the moisture and the rice will stay juicy and fluffy. Serve on plates and sprinkle with a little cheese. TAGS MEAT BEEF MAIN COURSES MOM-MADE FOODS
