Introduction
Kokkinisto is a beloved Greek comfort dish whose name literally translates to "reddened," referring to the deep, vibrant color the meat acquires from being slow-cooked in a rich tomato sauce. While it can be made with chicken, lamb, or pork, the most iconic version features beef (Moshari Kokkinisto) simmered until it is "loukoumi," or melt-in-your-mouth tender. The preparation begins by searing large chunks of meat in extra virgin olive oil to lock in juices, followed by a slow braise with onions, garlic, and red wine. What truly distinguishes Kokkinisto is its aromatic depth, achieved through a signature blend of cinnamon sticks, whole cloves, and allspice berries, which lend a warm, subtle sweetness to the savory tomato base. Traditionally, it is served over a bed of thick pasta, such as bucatini or square hilopites, and topped with a generous dusting of salty mizithra cheese.
Ingredients
The Meat
1.5 kg beef (chuck or round) or rooster, cut into large chunks
3 tbsp extra virgin olive oil (for searing)
Salt and freshly ground black pepper
The Sauce Base
2 large red onions, finely chopped
2 cloves garlic, minced
1 tbsp tomato paste
400g canned crushed tomatoes or grated fresh tomatoes
1 tsp granulated sugar
The Liquid and Aromatics
1 cup dry red wine
2 cups beef stock or water
1 cinnamon stick
3 to 4 whole allspice berries
2 bay leaves
1/2 tsp ground cloves (optional)
Preperation
Meat: Cut beef (typically chuck or round) or rooster into large, uniform chunks, patting them dry to ensure a deep brown sear.
The Base: Finely dice red onions and carrots, and mince several garlic cloves to sauté in olive oil until soft and aromatic.
Tomato: Prepare a combination of tomato paste to deepen the color and grated fresh tomatoes (or canned crushed) for the body of the sauce.
The Spice Trio: Have a cinnamon stick, several whole cloves, and a couple of bay leaves ready; these are the essential "red" spices for this dish.
Deglazing: Measure out a glass of robust dry red wine to lift the browned bits from the pan and add acidity to the rich sauce.
Liquid: Prepare a warm beef or vegetable stock to submerge the meat for its long, slow simmer until fork tender.
Step by Step
The Meat Selection: Use cuts that benefit from long, slow braising, such as beef chuck, veal, or rooster (the traditional kokkinisto). Cut the meat into large, uniform cubes.
The Searing: Pat the meat dry and sear it in extra virgin olive oil over high heat in a heavy-bottomed pot. Work in batches to ensure the meat browns deeply without steaming; this "Maillard reaction" is the foundation of the sauce's depth.
The Aromatics: Remove the meat and sauté finely chopped red onions in the same oil until translucent. Add minced garlic and a tablespoon of tomato paste, cooking the paste for a minute to "toast" it and remove its raw metallic taste.
The Deglazing: Pour in a generous glass of dry red wine. Scrape the bottom of the pot to incorporate all the browned bits (fond) into the liquid.
The Red Sauce: Return the meat to the pot along with grated fresh tomatoes or high-quality crushed canned tomatoes. Add enough water or beef stock to just cover the meat.
The Warm Spices: This dish is defined by its "warm" aromatic profile. Add a cinnamon stick, two or three whole cloves, and a couple of bay leaves. These spices provide the signature Greek scent that distinguishes it from a standard Italian ragu.
The Braise: Simmer on low heat for 1.5 to 2 hours (longer for rooster). The meat should be tender enough to break with a fork, and the sauce should have reduced into a thick, dark red, glistening glaze.
The Pairing: Serve traditionally over thick pasta (like misko No. 2), mashed potatoes, or orzo.
Finishing: Top with a mountain of grated Mizithra or Graviera cheese. The salty, sharp cheese cuts through the rich, spiced tomato sauce perfectly.
Origin:
Pan-Hellenic
Diet
Gluten-Free
Equipment Needed:
Heavy-bottomed pot or Dutch oven, Wooden spoon.
Cultural History
Kokkinisto is a cornerstone of Greek comfort food, referring to a category of "reddened" stews characterized by their long braise in a rich tomato based sauce. The dish typically features succulent cuts of beef, lamb, or rooster that are first seared in olive oil and then slow cooked with sweet onions, garlic, and red wine. The defining characteristic of the sauce is its aromatic warmth, achieved through the addition of whole cinnamon sticks, cloves, and allspice berries, which lend a subtle complexity to the savory tomato base. Cooked until the meat is incredibly tender and the sauce has reduced to a thick and glossy glaze, Kokkinisto is traditionally served over a bed of thick pasta, hilopites, or creamy mashed potatoes to soak up the fragrant juices.
Yiayias Secret
The secret to a soul-warming Kokkinisto is the patience required to develop a deep, complex base before the liquid is ever added. You must begin by searing the meat, usually beef, lamb, or rooster, in very hot olive oil until a dark, caramelized crust forms on all sides. This "fond" at the bottom of the pot provides the savory backbone for the entire sauce. Once the meat is browned, sautéing finely diced onions and a touch of garlic until they are soft and translucent is essential for a natural sweetness.
The defining characteristic of this dish is the spice profile, which moves beyond simple tomato sauce. You must use whole cinnamon sticks and allspice berries to infuse the braise with a warm, woody aroma that identifies it as true Greek comfort food. A tablespoon of tomato paste should be "toasted" in the oil for a minute before deglazing with a robust dry red wine. As the meat simmers for hours on low heat, the sauce should reduce into a thick, velvet-like consistency that clings to the meat. The goal is a dish where the tomato is the medium, but the spices and meat juices are the stars.
Substitution Notes
The Meat: This dish is most commonly made with beef chuck or veal, though chicken and lamb are also popular choices. The meat is cut into large cubes and seared until deeply browned. For a faster-cooking version, pork tenderloin is a great substitute, though it won't be quite as melt-in-your-mouth.
The Red Base: The name comes from kokkino (red), referring to the rich tomato-based sauce. A combination of grated fresh tomatoes and tomato paste is used for depth. If fresh tomatoes aren't sweet enough, a splash of red wine or a pinch of sugar is a perfect substitute to balance the acidity.
The Spices: The defining characteristic of Kokkinisto is the use of warm spices. A cinnamon stick and whole cloves are essential for that traditional aroma. If these feel too festive, a bay leaf or a few allspice berries are excellent substitutes for a more savory, earthy profile.
The Aromatics: A base of sautéed onions and garlic provides the foundation. Some regional versions include finely diced carrots or celery for added sweetness. If you want a sharper kick, adding a few pearl onions (stifado-style) is a common and delicious substitute for chopped onions.
The Liquid: The meat is slowly braised in its own juices and the tomato sauce. While water is often used to keep the pot from drying out, beef or vegetable stock is a superior substitute to ensure the sauce remains thick and highly seasoned.
The Fat: Searing the meat in extra virgin olive oil is vital for the development of the sauce's flavor. If you find the sauce too lean, a small knob of butter added at the very end is a classic chef’s substitute to give the glaze a professional, silky sheen.
The Finish: Kokkinisto is traditionally served over thick pasta (makaronia) or a bed of fluffy rice. For a heartier meal, serving it alongside fried potatoes or a scoop of creamy mashed potatoes is a wonderful substitute that helps soak up every drop of the spiced red sauce.
Wine Pairings
Kokkinisto is a comforting Greek stew, usually made with beef or lamb slow-cooked in a rich, aromatic tomato sauce. The sauce is deeply flavored with olive oil, onions, garlic, and warm spices like cinnamon, allspice, and cloves, resulting in meat that is incredibly tender.
Red Wine (The Traditional Choice): A medium to full-bodied red with high acidity is required to match the acidity of the tomato and the richness of the meat. A Xinomavro is the absolute classic for this dish; its natural aromas of sundried tomato and warm spice perfectly mirror the flavors of the stew. A Sangiovese (like a Chianti Classico) also works brilliantly, as its cherry-driven acidity cuts through the fat while complementing the savory sauce.
White Wine: Pairing a white with a rich red stew is a challenge, so you need something with significant body and structure. An Oaked Assyrtiko or a full-bodied Viognier has the weight and oily texture to stand up to the meat, while providing enough acidity to handle the tomato base.
The Contrast: A dry Rosé from Agiorgitiko offers a bright, red-fruit profile that provides a refreshing lift to the heavy, spiced sauce. For a more textural contrast, a Sparkling Xinomavro (Blanc de Noirs) provides bubbles and high acidity that effectively "scrub" the palate of the rich olive oil and savory meat juices.
Storage Instructions
Refrigeration: Store Kokkinisto in an airtight container in the refrigerator for up to 4 days. Like many stews, the flavor often improves after a day or two as the spices (cinnamon, cloves, and allspice) meld with the tomato base. The sauce will thicken significantly when cold; this is normal.
Freezing (Cooked): This dish freezes exceptionally well for up to 3 months. The high liquid content of the tomato sauce protects the meat from freezer burn. Freeze it in portions for easy meals. Thaw overnight in the refrigerator before reheating to maintain the integrity of the meat fibers.
Freezing (Unbaked/Raw): You can freeze the raw meat in its marinade for up to 6 months. However, do not freeze the completed "raw" stew with the tomato sauce and onions, as the acidity of the tomatoes can alter the texture of the raw meat over a long period. It is better to sear the meat and finish the dish fresh.
Reheating: Reheat gently in a pot over medium-low heat. You will likely need to add a splash of water or beef broth to loosen the sauce back to its original consistency. If the Kokkinisto contains potatoes, be gentle when stirring to avoid mashing them. While a microwave works (3 to 4 minutes, stirring halfway), stovetop reheating provides a more even temperature and better sauce texture.
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