The perfect dish for a family gathering! Amazingly tasty and so tender! It is traditionally served as a one-pot meal.. Try it with lamp or chicken, too!
Serves: 5-6 Preparations time: 10′ Cooks in: 2:30′ Ready in: 2:40′
1,5 kg beef, in portions
½ cup extra-virgin olive oil
1 large onion, finely chopped
1-2 garlic cloves, finely chopped
½ cup red wine
400 g tomato juice
1 cinnamon stick
5-6 allspice berries
500 g orzo
1½ cup kefalotyri or other hard cheese, grated
salt, freshly ground black pepper
In a large pot heat oil and sauté meat until lightly browned. Stir in onion and garlic and cook until softened. Stir in wine and cook until alcohol evaporates.
Add tomato juice, all spices and season well with salt and pepper. Stir and bring to a boil. Then add two cups of water. Reduce heat and let meat simmer for 1½ hour until meat is tender.
Transfer meat on a plate with a slotted spoon and strain stock. In a clean pot pour the stock and add water if necessary – you need 1½ lt of liquid. Bring to a boil and stir in orzo. Cook for 5-6 minutes until it starts to soften. Add more water if necessary. Discard cinnamon stick and transfer orzo with its liquid and meat in a Dutch oven.
Cook for 30 minutes in a preheated oven at 200C with no lid, until orzo is cooked, all liquid almost evaporates and sauce thickens. Serve hot straight from the oven sprinkling with grated cheese on top.
Photo George Drakopoulos – Food styling Tina Webb
Και η ελληνική συνταγή: Μοσχαράκι γιουβέτσι κλασικό