This Is One of Those Dishes That Feels Like Home from the Ve

• celkový čas: 2 hours 6 minutes

Ingredience

3 lbs (1.5–2 kg) beef with bones, cut into 5–6 cm pieces

⅓ cup (100 ml) extra virgin olive oil

½ cup (120 ml) @gratsiwine red wine

2 medium onions, blended

2 garlic cloves, blended

3 ripe tomatoes, blended

or 1½ cups canned crushed tomatoes)

3 tbsp (60 ml) tomato juice

½ tsp sugar

Salt, to taste

½ tsp black pepper

½ tsp hot paprika

1 tsp sweet paprika

Freshly ground black pepper, to taste

3 cups (600-700 ml) hot water

⅓ tsp ground nutmeg

1⅓ cups (280 g) orzo (manestra)

Grated Parmesan or kefalotyri, for serving

Pokyny

Blend the onions and garlic until smooth. Pat the beef dry and season generously with salt and pepper.

Heat the olive oil in a wide, heavy-bottomed pan over medium-high heat. Sauté the beef in batches, browning well on all sides (about 2 minutes per side). Remove and set aside.

In the same pan, sauté the blended onions and garlic for 1–2 minutes, scraping the bottom to release all the caramelized bits. Return the beef to the pan and stir gently so the flavors begin to combine. Add the red wine and let it simmer until it evaporates.

Add the hot water, hot paprika, sweet paprika, and black pepper. Cover, reduce the heat to low, and cook for 1½ hours.

Add the tomato juice, blended tomatoes, sugar, and salt. Continue cooking over low heat for another 30 minutes.

Transfer the pan to the oven. Cover with a lid or aluminum foil and bake at 180°C (fan) for 30 minutes.

Remove the lid, scatter the orzo evenly around the meat, and sprinkle with nutmeg. Bake uncovered for 25–30 minutes, until the orzo is tender and the sauce is rich and glossy.

Let the dish rest for 5 minutes. Serve with plenty of grated Parmesan or kefalotyri.