Beef sofrito from Corfu
Ingredients
- 1kg beef rump, sliced
- 1 cup white wine
- 1 tsp sugar
- 15 green peppercorns
- 1 onion, chopped
- 4 cloves of garlic, crushed
- 1 carrot, grated (optional)
- 2 tbsp parsley, chopped
- 1 cup olive oil
- 2 tbsp flour
- 2 bay leaves
- as much salt as you prefer
- freshly grated pepper
Directions
- Salt, pepper, and flour the slices of meat. Sautee the meat and onion in a pot with olive oil for 5 minutes. Add the crushed garlic and mix.
- Add the rest of the ingredients and top up with hot water to the point where the meat is covered. Mix well. Cover and simmer for about 90 minutes. Add salt and mix occasionally, until the sauce has thickened.
Tips
A perfect pairing of meat, parsley, and garlic, sofrito traces its origins to Venice (Corfu, like all of the Ionian islands, were under Venetian rule until the late 28th century). Sofrito - together with pastitsada- are quintessential Corfu dishes. They are served in restaurants all over Corfu throughout the year. In some cases, the wine is sofrito is replaced by vinegar (in smaller quantities). Το σοφρίτο -μαζί με την παστιτσάδα- είναι από τα πιο διάσημα πιάτα της κερκυραϊκής κουζίνας. Σερβίρεται σε όλα τα εστιατόρια του νησιού, όλες τις εποχές του χρόνου. Σε μερικές περιπτώσεις αντικαθιστούν το κρασί με ξίδι (σε μικρότερη ποσότητα).