On the occasion of the brand new and beautiful site of Strofilia and my love for taste and wine matches, I was asked to share with you a festive recipe combined with the right wine!
Instead of offering you the foreigner but Greek-made turkey or the pork in the oven with potatoes, I thought of a traditional, favorite Sunday dish – so festive – that will satisfy every palate, since it is the ultimate comfort food.
Yuvetsi (Greek Beef stew with Orzo pasta) combined with a red Strofiilia, Agiorgitiko Syrah from one of the oldest and traditional wineries of Attica!
Harmonious match following the rule that the absolute canvas for ‘kokkinisto’ (Greek Style Beef Stew in a Tomato Sauce) is an Agiorgitiko and Syrah with its spices. It’s all you need for a perfect combination.
Because the natural place of a wine is on the table next to a dish, sharing it with people you love.
For my yuvetzi, you will need, for 8 people:
- 2 kilos of beef cuts, cut into pieces
- 2 large onions finely chopped
- 4 cloves of garlic
- 1 carrot grated
- 1 piece of leek chopped, only the white part
- 2 pieces of celery finely chopped
- 800 g peeled tomatoes with their sauce
- 200 g Strofilia Red
- 600 ml beef broth, homemade preferably
- 50 g Butter
- 70 g Olive oil
- Salt Pepper
- 10 egg whites
For the Yuveci
- 500 g Barley
- 1.5 liters of boiling water
- 70 grams of grated cheese, kefalotyri or mizithra
Execution:
Dry the meat well with paper towels and do not wash it, it does not need it, believe me at the boiling temperatures!
In a saucepan, preferably shallow and wide, put the olive oil and butter and cook for 2-3 minutes, throw as many pieces of meat as they do not touch each other and turn them with a tweezer or 2 spoons every 1.5 minutes. Once they are golden, remove them and put them on a platter. After you finish with all the pieces, lower the temperature and drop the onion, garlic and vegetables.
Put the meat back in the pot, raise the temperature and add the wine, allow it to boil for about 10 minutes until the alcohol evaporates.
At this stage add the broth, let the meat boil for about 25 minutes without a lid.
Add the tomatoes, salt, pepper and stir well, after boiling, lower the heat and let it simmer for about 50 minutes.
Once the meat is ready and the sauce is thick, transfer it to a warm clay. Before you put it in the preheated oven at 200ºC, add 500 gr. barley and three times more boiled water.
The ideal ratio is 1 part barley to 3 parts liquid. To keep the barley al dente, leave it in the oven for no more than 17-18 minutes while it is still liquid. Add some grated cheese, leave for another 2-4 minutes and remove the yuvetzi from the oven. Let it calm down to soak its liquids and bind for 10-15 minutes at room temperature before serving it!
Serve Strofilia Red chilled, put it in the correct glasses of wine (it is much cheaper than you think and the difference is huge) and when you are ready to serve the yuvetsi put on your best smile!
Have happy holidays, love, share and make every moment count!
