“Giouvetsi”, this traditional greek dish, that fills the entire house with its aromas and makes us relive the warmth of our childhood! A wonderful recipe that is always the occasion to gather around the family table and enjoy the taste of tradition in every bite.
Rating
5/5
Ingredients
1 kg shoulder blade, cut in pieces
500 gr orzo
4 tablespoons olive oil
2 tablespoons butter
1 tablespoon tomato paste
1 kg fresh tomatoes, peeled and grated
1 finely chopped dry onion
2 cloves of garlic
½ leek (whole)
1 peeled carrot (whole)
6 tablespoons white wine
4 peppercorns
Salt
Freshly ground pepper
Nutritional Information
Fat
Protein
Sugars
Calories
Carbs
Trans fat
Instuctions
Heat in a deep pot heat the olive oil and sear both sides of the meat for 6-8 minutes, allowing them to develop a light crust.
Add the finely chopped onion, the 2 cloves of garlic, the leek, the carrot, the peppercorns and mix well.
Place the tomato paste into the pot with the meat, lightly rubbing it on the bottom, and deglaze with white wine.
Once the wine evaporates, add the grated tomato and fill with 1 liter of hot water. Let it simmer with a closed lid over low heat for about 1 hour, until the meat becomes tender
Towards the end of boiling, season with salt and pepper. Once it’s ready, remove the leek, garlic, carrot and peppercorns.
In a pan, heat the butter, add the orzo and stir for a few minutes, until it is well coated with butter.
Place the orzo in a casserole dish and place the meat on top of it.
If needed, add a bit of hot water to cover the dish, about one finger above the ingredients
Bake in a preheated oven at 180 degrees Celsius for 30-40 minutes and serve with grated cheese.
Video
Useful Tips
To ensure that our “giouvetsi” is even more delicious, let it rest for a while before serving. As with most saucy dishes, resting time allows the flavors to intensify and further enhance their aromas.
