Google sofrito, and you’ll find a confusing lot of hits, because dishes by that name are made in almost the whole Mediterranean area, in Cuba, Puerto Rico… The list is long, but the ingredients are not the same everywhere. Greek sofrito comes from Corfu, which may well mean that the dish came to Greece via Italy – and now a history lecture could follow, but it won’t. Sofrito can be tender veal with a sauce of white wine or vinegar, garlic and parsley, or as here, lamb or beef cooked long in these ingredients.
This recipe is actually stolen from Myrsini Lambraki, a known Greek cookbook author and TV chef, but she uses only white vinegar in her recipe, I use only white wine. Many sofrito recipes are with white wine, so I really do not cheat, I just am of the opinion that meat cooked in vinegar… not so great. But in white wine it’s fantastic!
- 1 kg boneless pot roast beef or lamb
- 0,4 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large bunch parsley, finely chopped
- 6 garlic cloves, thinly sliced
- 1 cup dry white wine
- 1 cup stock (water + cube is ok)
Cut meat into cubes, about 2 x 2 cm. Mix flour, salt and pepper in a large bag and shake the meat well in this, make sure all pieces are completely covered with flour. Heat the olive oil and butter in a thick-bottomed pot or Dutch oven, and brown the meat. Add the rest of the ingredients, and simmer under lid until the meat is really tender, about 1 to 1.5 hours. The sauce should be thick by then, remove the lid if not. Season with more salt and pepper if needed.
Serve with rice and / or cooked vegetables.
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