Braised Beef Recipe - Greek Pastitsada
Nothing beats cozy pasta on a cold fall/winter day, and this braised beef recipe is the best family get-together meal for all occasions. Place on a big platter right in the middle of the table and enjoy a two-century-old dish that will amaze your loved ones.
Ingredients
- 2 pounds (1kg) boneless beef, preferably chuck, cut into pieces
- 1 pound (500g) bucatini pasta
- ½ cup (120ml) olive oil
- 2 big onions, finely chopped
- 3-4 garlic cloves, grated
- 2 bay leaves
- 2 cups (500ml) dry red wine*1
- ½ cup (120ml) red wine vinegar*2
- ½ teaspoon sugar (optional)
The Spice Mix
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon cumin
- ½ teaspoon ground hot paprika
- 5 whole cloves
For serving (optional)
- Grated parmesan or Greek Kefalotiri
- Parsley or basil
Instructions
- Heat a large heavy-bottomed pot over medium-high heat and sear the beef in batches on both sides. Don’t overcrowd the pot. Set aside in a plate or bowl.
- Reduce heat to medium and add the onions until translucent about 5-8 minutes. Stir well. Add the garlic and all the spices, and sugar (optional) for another 2 minutes. Adjust heat if necessary.
- Deglaze your pot with a splash of wine and scrape up with a wooden spoon. Stir the beef back into the pot and pour in the wine.
- Add a small splash of vinegar to the sauce, and taste. Adjust the vinegar quantity gradually to your liking. If the vinegar is too strong, you need less than the mentioned quantity.
- Stir everything and bring the sauce up to a boil. Add the bay leaves. Cover with the lid and simmer on medium-low heat for 1 hour. Stir occasionally. If it thickens before the beef is ready, add some water or broth.
- Uncover and season with salt and pepper to taste. Don’t add too much pepper because it is already spicy. Simmer for about half an hour or until the meat is tender. Remove the bay leaves and the cloves. Taste and adjust the seasoning if needed.
- In the meantime, cook the pasta in salted boiling water according to package instructions. Drain and drizzle with a little olive oil.
- Serve pasta on a big platter or on individual plates and top with the beef and plenty of grated cheese. You may add parsley or basil (optional).
Notes
- Pastitsada relies on dry red wine, and the quality matters. Choose a bold, dry Greek wine (like Agiorgitiko or Xinomavro) or something equally robust. Avoid anything labeled “cooking wine” or overly sweet blends. The wine isn’t just for deglazing—it’s essential to the braising process, enriching the sauce and tenderizing the meat. A poor-quality wine can leave the dish flat or super sour. If you wouldn’t drink it, don’t cook with it.
- Use a good-quality red wine vinegar with a standard 6% acidity (A Greek brand called ΤΟΡ is reliable and well-balanced). If you don't know the acidity of your vinegar, add just a small splash to the sauce, taste, and adjust gradually. Vinegar in pastitsada is there to bring brightness and depth, not to overwhelm the dish. Too much—or using a harsh, overly acidic vinegar—can ruin the balance of flavors. Always taste as you go.
Nutrition
Serving: 1gCalories: 750kcalCarbohydrates: 70gProtein: 57gFat: 49.2gSaturated Fat: 15.4gPolyunsaturated Fat: 3.4gMonounsaturated Fat: 25.4gCholesterol: 154mgSodium: 210mgPotassium: 914mgFiber: 4gSugar: 5gVitamin C: 4.7mgCalcium: 126mgIron: 6.2mg
Tried this recipe?Please consider Leaving a Review!