Beef Casserole with Tomato Salsa “Kokkinisto”

Ingredients / 4 port 750 g beef bites (shouder or neck part) see the basic technique 2 tbsp ghee 2 onions, finely chopped 6 garlic cloves, minced 4 sardines, chopped 2 x 400 g can tomatoes 1 tsp tomato paste

2 bay leaves 1 tbsp oregano 2 small cinnamon sticks, 3 cm each 2 small balls of pepper spice 5 dl beef broth, strong 1 dl white wine 1 tbsp fresh spearmint, chopped Extra virgin olive oil to garnish Celtic salt and freshly ground pepper

Method

• Gently sauté the onions, garlic and sardines with the ghee into a large pot under medium heat for a few minutes.

• Add the tomato paste and stir gently until the tomato brings some roast flavours, and then deglaze with the wine, stirring continuously.

• Add the tomatoes and simmer for ten minutes.

• Add the broth, meat, oregano, cinnamon sticks, pepper spice and bay leaves and continue simmering under low heat until the mixture thickens, probably for thirty more minutes.

• Uncover and taste the meat, it should be soft enough to cut easily with a fork.

• Season the taste with salt and pepper and turn off the heat.

• Add the spearmint and stir very gently, and then serve at once.

• Garnish with fresh olive oil, and enjoy!

Tips

• A traditional recipe in personal rendering does not dilute its classic taste but elevates it qualitatively with its fresh aroma and lighter taste.