Methodology
To make this veal cheek kokkinisto, begin by heating an empty large pot on the range.
As soon as highly regarded, pour within the olive oil, after which instantly add the meat cheeks to the pot in a single layer (if the items don’t match properly in a single layer, it’s higher to cook dinner them in two batches, in order to keep away from them boiling of their juices reasonably than browning).
Let the meat brown properly earlier than turning it over, in order that it doesn’t keep on with the pot. Then flip and brown on the opposite aspect.
Take away the meat from the pot utilizing a slotted spoon and decrease the warmth to medium warmth.
Add the onions, carrots, celery and garlic to the pot and sauté for 3-4 minutes, stirring constantly, till softened and glossy.
Add the tomato puree and sauté for an additional 2 minutes.
Return the meat to the pot and pour within the wine. Flip the warmth up and cook dinner for two minutes, for the alcohol to evaporate.
Add the tomatoes, sugar, bay leaves, thyme, salt, and pepper. Stir properly after which pour within the hen inventory. The liquid ought to virtually cowl (about three fourths of) the meat.
Convey to a boil, then decrease the warmth, partly cowl the pot and let simmer for about 2 hours, till the sauce has thickened and the meat may be very tender.
Serve your kokkinisto with mashed potatoes or fries.
This text was beforehand printed in Greek at gastronomos.gr.
2 kg veal cheeks (ask your butcher to set the lower apart for you)
150 ml olive oil
300 g onions, finely chopped
200 g carrots, finely chopped
150 g celery, stalks, finely sliced
60 g (or much less, to style) garlic, minced
40 g tomato puree
200 ml dry pink wine, corresponding to Greek Marouvas
300 g tomatoes, grated
1/2 tsp. sugar
2 bay leaves
3 sprigs of thyme
1 liter hen inventory
salt and freshly grated pepper
