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Kokkinisto, a tomato braised meat dish, is one of Greece’s most beloved comfort foods, known for its rich flavours and aromatic sauce.
Slowly simmered with tomatoes, onions, and warm spices, Kokkinisto transforms humble ingredients into a tender, flavourful meal that’s perfect for sharing. Often served over pasta, rice, or even potatoes, it’s a dish that brings the warmth of Greek family kitchens to the table.
What Is Kokkinisto?
In Greek, “kokkinisto” means “reddened,” a fitting name for a dish that takes on a rich, deep red colour as it cooks. Kokkinisto is typically made by braising pieces of meat, commonly beef, lamb, or chicken, in a tomato based sauce infused with garlic, onions, and aromatic spices.
The meat is browned first, then simmered for hours, allowing it to absorb the flavours of the sauce and become wonderfully tender.
Kokkinisto is more than just a braised dish; it’s a reflection of Greece’s approach to food, simple yet deeply satisfying, using local ingredients to create dishes full of character.
Traditionally, Kokkinisto is served as the centrepiece of a family meal, accompanied by crusty bread or served atop pasta, which soaks up the sauce, making every bite a harmonious blend of flavours.
Ingredients and Taste
The core ingredients of Kokkinisto are straightforward, yet each one contributes to the dish’s distinctive flavour. Tomatoes are the star of the sauce, often in the form of ripe fresh tomatoes or tomato paste, which give the dish its robust colour and slight tanginess.
Onions and garlic provide a flavourful base, while olive oil, a staple in Greek cooking, adds richness and depth.
Aromatic spices such as cinnamon, bay leaves, and sometimes cloves or allspice are what elevate Kokkinisto, lending a warm, subtle sweetness that complements the acidity of the tomatoes.
The meat, whether beef, lamb, or chicken, is braised until it’s fall apart tender, absorbing the flavours of the sauce and spices as it cooks.
Fresh herbs like parsley are sometimes sprinkled on top before serving, adding a touch of freshness to the hearty sauce.
The taste of Kokkinisto is both comforting and complex. The tomatoes give it a rich, slightly tangy base, while the spices bring a warmth that lingers on the palate.
Each bite offers a balance of savoury, sweet, and aromatic notes, with the tender meat and thickened sauce creating a truly satisfying dish. Paired with pasta, rice, or potatoes, Kokkinisto becomes a complete meal that’s as nourishing as it is delicious.
A Taste of History
Kokkinisto has long been a part of Greek culinary tradition, with roots in the rustic cooking of rural communities. The use of tomatoes in Greek cuisine became more widespread in the 19th century, after the vegetable was introduced to Greece, and it quickly became a staple ingredient in many traditional dishes.
Kokkinisto, like other Greek stews and braises, was a way to make the most of affordable cuts of meat by cooking them slowly in a sauce that would tenderize the meat and enrich its flavour.
The addition of spices such as cinnamon and allspice reflects Greece’s historical ties to the spice routes, where Greek traders had access to exotic spices that later became integral to Greek cooking.
These spices gave dishes like Kokkinisto a unique flavour profile that sets them apart from other Mediterranean cuisines.
Kokkinisto (Greek Tomato Braised Meat) Recipe
Serves: 4 people
Ingredients:
- 800g beef chuck or lamb shoulder, cut into 2-inch cubes
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 can (400g) crushed tomatoes
- 2 tbsp tomato paste
- 1 bay leaf
- 1 cinnamon stick
- 1/2 tsp ground allspice
- 1 cup beef or vegetable broth
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Directions
To begin, season the meat cubes generously with salt and black pepper. This initial seasoning infuses flavour into the meat. Set aside while preparing the other ingredients.
In a heavy bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned meat cubes in batches, searing each side for 2-3 minutes until browned. Browning locks in juices and enhances flavour. Transfer the browned meat to a plate.
Lower the heat to medium, add the chopped onion to the pot, and sauté for 5 minutes until softened and translucent. Stir occasionally, scraping any browned bits from the bottom to enrich the flavour.
Add the minced garlic to the onions and cook for 1 minute, stirring constantly to prevent burning. Garlic adds a delicate aroma that complements the tomato base.
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. This step enhances the tomato's natural sweetness and intensifies the sauce’s flavour.
Add the crushed tomatoes, bay leaf, cinnamon stick, and ground allspice. Stir to combine, then pour in the beef broth. Return the seared meat to the pot, ensuring it is mostly covered by the sauce.
Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Allow it to cook for 1.5 to 2 hours, stirring occasionally, until the meat is tender and the sauce has thickened. Check for seasoning and adjust with salt or pepper as needed.
Serve the Kokkinisto hot, garnished with fresh parsley. Pair it with traditional sides like rice, potatoes, or crusty bread to soak up the rich tomato sauce. This dish embodies comforting, robust flavours best enjoyed with friends and family.
