Michigan 
This dish of meat slow-cooked in red wine and tomato sauce is among the most traditional preparations of Greek peasant cuisine. The name means “reddened” in Greek. Simple to make, the key to the dish is the freshness of the ingredients. The meat used in kokkinisto varies. Historically, lamb and beef were most common, but chicken and pork can also be used.
Recipe Servings: 6
Ingredients
Directions
- Combine the tomato paste and red wine in a small dish, mixing to dissolve.
- Pour the olive oil into a large frying pan set over medium-high heat.
- Add the meat and brown. Remove the meat from the pan and transfer to a stew pot, keeping the oil hot in the frying pan.
- Add the onions and garlic to pan and cook until the onions are soft.
- Add the chopped tomato and the mixture of wine and tomato paste, and cook for a few additional minutes, stirring with a wooden spoon, until melted.
- Pour the tomato sauce over the meat in the stew pot.
- Season with salt and pepper and add bay leaf and cloves.
- Add a small amount of water to the stew pot and increase the heat to high.
- When it begins to boil, slowly add the remaining water, stirring between each addition.
- When all the water is added, bring to a full boil, then reduce the heat to medium, and cook, covered, for 1 hour 30 minutes to 2 hours, stirring occasionally, until the meat is fork-tender.
- Serve hot.
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