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Giouvetsi
Giouvetsi: Greek beef and orzo baked in a clay pot with tomato, cinnamon and grated cheese
Giouvetsi takes its name from the glazed clay dish it is baked in, and in Greek homes it is the Sunday lunch that gets put in the oven before church: chunks of beef braised with tomato, cinnamon and allspice, then finished with kritharaki (orzo) that soaks up every drop of the sauce. It arrives at the table bubbling, with grated cheese melting on top. This version uses wine to deglaze, which is traditional; use extra stock for an alcohol-free dish. Common mistake: adding the orzo with too little liquid, so it bakes dry and sticks; it needs about four times its weight in hot stock. Chef's tip: stir the orzo halfway through baking so the top pieces don't harden.
- Total time
- 170 min
- Difficulty
- medium
- Serves
- 6
Ingredients
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Method
0/7 doneStep 1: Pat 2 ¼ lb beef shin or chuck dry. Heat 4 tbsp olive oil in a heavy casserole over a high heat and brown the meat in two batches until deeply coloured on all sides. Lift out.
12 minStep 2: Lower the heat to medium, add 2 onions and cook for 6 minutes until soft and golden, then add 3 cloves garlic for 1 minute.
7 minStep 3: Return the beef, pour in ¾ cup dry red wine and let it bubble for 2 minutes, scraping the bottom. Stir in 2 tbsp tomato purée, 14 oz chopped tomatoes, 1 cinnamon stick, 4 allspice berries, 2 bay leaves, 1 ½ tsp salt, ½ tsp black pepper and 600 ml of 0.6 litres hot beef stock or water.
3 minStep 4: Cover and simmer gently for 1½–2 hours, until the beef breaks apart with a spoon.
105 minStep 5: Heat the oven to 375°F (350°F fan). Transfer the beef and sauce to a large clay or ovenproof dish, stir in 14 oz orzo (kritharaki) and the rest of 1 litres hot beef stock or water, which should be hot.
Step 6: Bake uncovered for 30–35 minutes, stirring once halfway, until the orzo is tender and has absorbed most of the liquid but still looks saucy. Add a splash of hot water if it dries out.
33 minStep 7: Scatter 2 ⅞ oz kefalotyri or pecorino over and return to the oven for 5 minutes until melted. Rest for 5 minutes before serving.
10 min
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 46 g
- Carbs
- 58 g
- Fat
- 22 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does giouvetsi take?
- About 170 minutes in total: 20 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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