Kokkinisto (Tomato Braised Meat)

Kokkinisto means "reddened" in Greek, and it's the name given to meat dishes braised in tomato. This is one of the most classic Greek comfort foods — simple to make, deeply satisfying, and endlessly versatile.

The meat can be beef, chicken, lamb, goat, or rabbit. The method stays the same.

Preparing the Meat

1. Season the meat generously with salt, pepper, and ground allspice.

2. Heat olive oil in a heavy pot or Dutch oven over medium-high heat.

3. Sear the meat until browned on all sides. You may need to do this in batches to avoid crowding. Remove and set aside.

Building the Sauce

1. If needed, add a little more oil to the pan.

2. Add the onion with a pinch of salt and sauté until soft, about 5-7 minutes.

3. Add the carrot and sauté for another 2-3 minutes.

4. If using tomato paste, add it now and sauté with the vegetables for about a minute.

5. Pour in the wine to deglaze, scraping up any browned bits.

6. Add the tomatoes, cinnamon stick, bay leaves, and allspice berries.

7. Return the meat to the pot.

Braising

Cover and cook slowly:

Stovetop:

• Chicken: About 1 hour
• Beef, lamb, goat: About 2 hours

Pressure cooker:

• Chicken: About 10 minutes
• Beef: About 20 minutes

The meat should be fall-apart tender.

Serving

Kokkinisto is traditionally served with:

• Rice — plain or pilaf
• Spaghetti — the sauce is perfect for pasta
• Mashed potatoes
• Olive oil fried potatoes
• Orzo (kritharaki) — boiled right in the sauce to become yiouvetsi

The Greek Pasta Connection

This braised meat and sauce is the base for many Greek pasta dishes. See the recipes for Hilopites and Yiouvetsi, where the pasta is cooked directly in this sauce, absorbing all those delicious flavors.

Variations

Stifado: Add small whole onions and more wine for the classic Greek stew.

With vegetables: Add potatoes, green beans, or peas in the last 30 minutes of cooking.

Rabbit: Traditional in the islands. The lean meat becomes tender and rich in this sauce.

Make-Ahead

Kokkinisto is even better the next day. Refrigerate and reheat gently. The sauce thickens as it sits — add a splash of water when reheating if needed.