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Beef Cheeks Kokinisto
Beef cheeks seared, then braised for two hours in a red-wine and tomato base scented with bay, thyme and allspice until they can be cut with a spoon. A humble cut that Athenian chefs turned into a modern classic.
- YieldServes 4 to 6
- Hands-on55 min
- Total3 h 4 min
- Difficulty
Ingredients
- 120 mlextra-virgin Greek olive oil, 1/2 cup
- 900 gbeef cheeks, rinsed and patted dry (2 lb)
- to tastesalt and freshly ground black pepper
- 2large yellow onions, finely chopped
- 2large carrots, peeled and chopped
- 2 stalkscelery, trimmed and chopped
- 4 clovesgarlic, finely chopped
- 2 tbsptomato paste
- 240 mldry red wine, 1 cup
- 360 gtomatoes, chopped, fresh or canned (about 1 1/2 cups)
- 1 pinchsugar
- 3 leavesbay leaves
- 5 sprigsfresh thyme
- 4allspice berries
- 720 mlchicken stock or bone broth, 3 cups, or more if needed
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