Braised beef, Greek style

Preparation info

  • Serves


    • Difficulty


Appears in

The Cooking of the Mediterranean

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About

Stew, but stew cooked in a richer, more piquant style than ours, its flavour sharpened lightly with wine vinegar. The technique is to pace the cooking so that nearly all the liquid has reduced by the time the meat is tender: you should end up with a smallish quantity of thick sauce. To achieve this you may need to remove the pot lid towards the end of cooking time, or you may need to add a little extra liquid. Earthenware pots are the best kind to use, even if it means buying a heat diffuse