How to cook cockinisto with rice and vegetables

Kokkinisto from beef

You will need:
– 500 g boneless beef;
– 1.5 st long-grain rice;
– 1 medium bulb;
– 2-3 garlic cloves;
– 1 stalk celery;
– 1 tbsp tomato paste;
– 1/2 tbsp white wine;
– 1 tbsp beef or chicken broth;
– 400 g tomatoes;
– 1/2 tsp ground cinnamon;
– 1/4 tsp ground ginger;
– 1/2 tsp ground nutmeg;
– 1/2 tsp sugar;
– bay leaf;
– olive oil;
– salt and freshly ground black pepper.

Fans of spicy dishes can add a quarter of crushed burning peppers to the stew.

Wash the meat and cut into straws across the fibers. Heat the vegetable oil in a deep pan and fry the beef in it for 5 minutes. Peel the onion and cut into half-rings, crush the garlic, grind the celery stalk. Add these vegetables to the meat and cook everything together for another 8-10 minutes. Salt and pepper the dish, pour cinnamon, ginger, nutmeg and sugar to it. Stir everything thoroughly, pour in wine, add tomato paste and cook for 5 minutes. Scar the tomatoes with boiling water, remove the skin from them, and cut the flesh with small cubes. Add the tomatoes, bay leaf and broth to the meat, cover the dish with a lid and simmer for 1-2 hours. Time you choose yourself, depending on the desired consistency of meat. If desired at this stage the meat can be brought to ready in the oven.

Separately boil the rice in salted water. It should turn out crumbly. Serve beef on a pillow of rice accompanied by a thick sauce.

Lamb Kokkinisto You will need: – 1 kg of

– 1/5 tbsp long-grain rice;
– 1 tsp saffron;
– 2 tbsp chicken broth;
– 1 red bulb;
– 1 bell pepper;
– 2-3 garlic cloves;
– bundle of rosemary;
– bundle of fresh mint;
– 1 bay leaf;
– 1/2 tbsp white wine;
– 600 g tomatoes;
– 100 g olives;
– olive oil;
– salt and freshly ground black pepper.

For this dish is best suited enough lean lamb.

Wash the lamb, remove excess fat, and cut the flesh into cubes. In a deep frying pan, heat the olive oil, fold the meat there and fry for 5 minutes. Dip tomatoes in boiling water, remove the skins from them, and grind the pulp with cubes. Get rid of seeds and partitions and cut into straws, the onion grind with half rings, the garlic crush. Put the onion and pepper to the meat and cook everything together for another 5 minutes. Then fold into the stew the shredded greens, tomatoes, wine, garlic and bay leaf. Salt everything and pepper and simmer under the lid for an hour and a half. Half an hour before the end of cooking, pour crushed olives into the stew. In the meantime, take up rice. Boil it for 5 minutes in salted water, then drain the water and replace it with broth, adding salt and saffron. Simmer the rice until ready. Serve the dish hot accompanied by fresh tortillas.

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