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Greek Giouvetsi (Slow-Braised Beef and Orzo with Cinnamon and Kefalotyri)
Greece's ultimate Sunday family feast: tender beef braised in cinnamon-and-allspice tomato sugo, baked with delicate orzo pasta (kritharaki) and sharp Kefalotyri cheese.
Prep
20 min
Cook
100 min
Total
120 min
Oven
180°C (160°C vent.)
Ingredients
servings
6
- Beef chuck roast cut into large chunks800 g
- Greek orzo pasta (kritharaki)350 g
- Canned crushed tomatoes400 g
- Dry red wine150 ml
- Whole cinnamon stick1 pc
- Grated Kefalotyri or aged Pecorino60 g
- Greek extra virgin olive oil50 ml
Preparation Steps
1
Brown beef cubes in olive oil. Deglaze with red wine, stir in crushed tomatoes, cinnamon stick, salt, and pepper.
10 min timer
2
Simmer gently for 1 hour until meat is nearly tender. Transfer beef and rich sauce into a clay baking dish.
60 min timer
3
Scatter dry orzo into dish and pour 750 ml boiling water. Bake at 180°C for 25-30 minutes until orzo is plump and velvety. Sprinkle with grated Kefalotyri.
30 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
520
Protein
39g
Carbohydrates
48g
Fat
20g
Allergens
GlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
