Name: Moshari Kokkinisto Thessalonikis (Μοσχάρι Κοκκινιστό Θεσσαλονίκης)
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1.2kg beef chuck or shin, cut into 5cm pieces and patted dry; 12g fine sea salt, divided; 3g freshly ground black pepper; 80ml extra virgin olive oil, divided; 2 large yellow onions, 300g total, finely chopped; 3 garlic cloves, minced; 2 tbsp tomato paste; 150ml dry red wine; 500g ripe tomatoes, grated, or 400g good canned crushed tomatoes; 250ml hot beef stock or hot water; 1 cinnamon stick; 3 whole cloves; 1 bay leaf; 1 tsp sugar, only if the tomatoes are sharp; 2 tbsp chopped flat-leaf parsley, optional, for serving

Question 1

What cut of beef is best for Moshari Kokkinisto Thessalonikis?

Accepted Answer

Use beef chuck, beef shin, or another collagen-rich braising cut for Moshari Kokkinisto Thessalonikis. Cut the beef into 5cm pieces, pat it very dry, and season it before browning. Lean stewing cubes turn dry during the long tomato braise.

Question 2

Why do I need to brown the beef in batches for kokkinisto?

Accepted Answer

Brown the beef in two or three uncrowded batches so each 5cm piece develops a deep brown crust. Crowding the Dutch oven traps steam, turns the beef grey, and makes the tomato sauce taste thin even after a long simmer.

Question 3

Can I use canned tomatoes for beef kokkinisto?

Accepted Answer

Yes. Use 400g good canned crushed tomatoes when ripe summer tomatoes are not available. For fresh tomatoes, grate 500g ripe tomatoes on a box grater. Add 1 teaspoon sugar only if the finished tomato sauce tastes sharp.

Question 4

How long should beef kokkinisto simmer?

Accepted Answer

Simmer beef kokkinisto gently for 1 hour 45 minutes to 2 hours with the lid slightly ajar. The sauce should murmur, not jump. The Greek tomato braised beef is ready when the meat yields to a spoon and the sauce is glossy and thick.

Question 5

How much liquid should be in the pot for kokkinisto?

Accepted Answer

Add enough grated tomatoes and hot beef stock or hot water so the liquid reaches about two-thirds of the way up the browned beef. Do not drown the meat. This level supports slow braising while allowing the tomato sauce to reduce into a concentrated red glaze.

Question 6

Can I make Moshari Kokkinisto Thessalonikis ahead of time?

Accepted Answer

Yes. Cook Moshari Kokkinisto Thessalonikis 1 day ahead, chill it, remove any firm fat from the surface, and reheat it slowly until the sauce loosens and shines. The finished stew also freezes well for up to 2 months without pasta or potatoes.

Culinary Explorer

Moshari Kokkinisto Thessalonikis (Μοσχάρι Κοκκινιστό Θεσσαλονίκης)

Ingredients

beef chuck or shin

fine sea salt

freshly ground black pepper

Where cooking meets culture.

Ingredient	Quantity
beef chuck or shincut into 5cm pieces and patted dry	1.2kg
fine sea saltdivided	12g
freshly ground black pepper	3g