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Rosto Vothino - Beef cooked in Red Wine |
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1kg
beef topside
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200ml
oil for frying
- 300ml
dry red wine
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6
cloves of garlic, sliced in two or three pieces lengthwise
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1
stick of cinnamon cut in almond sized pieces
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1
stick of cinnamon (whole)
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2
bay leaves
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1
teaspoon salt
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½
teaspoon freshly ground pepper
Wash and dry meat.
With a sharp knife pierce the meat deep enough so you can insert a small
piece of cinnamon and garlic, continue to do this all over the meat until all garlic and cinnamon are used.
In
a large saucepan heat oil over a high heat, add the meat and fry well on all
sides. Pour the wine and simmer for few
minutes turning the meat on both sides.
Add the bay leaves, stick of cinnamon, salt and pepper. Put enough water so it can nearly cover the
meat, bring to the boil cover and simmer for 1-2 hours or until the meat is
cooked.
Serve with potatotes
or with pilafi pourgouri; both of which can be cooked in the red wine and
beef stock that is left over after the meat is cooked.
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Last Updated ( Friday, 20 May 2005 )
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Recipes