Moschari Kokkinisto is a Greek stewed recipe with veal. We don’t prefer beef in Greece so most of the Greek dishes are made with veal.
Kokkinisto in Greek means “reddened” which is the final outcome of a veal dished cooked in red wine and tomato.
This traditional Greek dish is perfect for a family Sunday dinner. It can also be made with lamb, chicken, pork, rooster, rabbit or game.
When making it with chicken I prefer to add white wine as the sauce becomes much lighter.
Spices vary depending on what you prefer but mostly cinnamon, all-spice berries, bay leaf and pepper are used.
Vegetables which are cooked in tomato sauce such as cauliflower, potatoes, beans etc. are called giahni or ladera, instead of being called kokkinista.
I found the perfect homemade Cretan pasta for this dish which is a tomato based rose petal shaped pasta.
The above recipe for “Kotopoulo Kokkinisto“, which is a chicken stew, is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!
This lovely dish goes to Presto Pasta Nights, which I am hosting this week. Presto Pasta Nights is the brainchild of Ruth and is one of my favourite events and I have been submitting pasta dishes every since I started blogging.
Pasta is so versatile that you can combine it with all your favourite ingredients and make a lovely dish without having to spend hours in the kitchen (well sometimes you do!!).
Well look into your closets and find what kind of pasta you have there and in half an hour you can feed your family.
So what are you waiting for, get creative and send me your pasta dish.
- 700 grams veal stew meat, (I use χτένι in Greek, which I found translated as flat iron ) or chuck
- 2 small onions, finely chopped
- 2 cloves of garlic, finely chopped
- 1/2 cup of olive oil
- Freshly ground black pepper
- 2 bay leaves
- 3 - 4 allspice berries
- 10 black peppercorns
- 1 cinnamon stick
- 1/2 cup red dry wine
- 500 grams of concentrated tomato juice
- 1 cup water
- Wash meat, pat dry and cut it into 1 1/2 cm thick slices.
- Heat the olive oil in a pot and sauté the meat on both sides. Remove to a platter.
- Add the onions and cook until translucent and then add the garlic and sauté for a few seconds, until fragrant.
- Put the meat back in the pot and add the red wine. Cook for a few minutes for the alcohol to evaporate and then add the tomato and all the spices, salt, bay leaves, as well as 1 cup of water and bring to a boil.
- Reduce the heat and simmer for about 1 hour and 30 minutes, or until the meat is tender and soft and the sauce is reduced and thickened.
- Serve with pasta, rice, mashed potatoes or fried potatoes.
I used to use chuck roast from veal, which is not bad but now I use (χτένι) which I found translated as flat iron, which I found translated as flat iron which becomes fork tender.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 496Total Fat 32gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 21gCholesterol 133mgSodium 416mgCarbohydrates 13gFiber 3gSugar 5gProtein 37g
Kopiaste and Kali Orexi!