Cookbook author, Ruth Bardis @greekfoodphotography, shares with us her recipe for Sofigado – a delicious, aromatic beef stew with sweet petimezi (grape must) and ever-so-slightly tart quince, that balances the richness of the beautiful gravy!
This dish comes from the Ionian Islands, whose cuisine has been influenced by centuries of Venetian occupation. This particular Sofigado recipe comes from Ruth’s new book, ‘Beyond the Greek Salad’ Regional Foods from all Around Greece.
I was so excited to own this book, a celebration of unique and lesser-known dishes that tie in beautifully with the Meri Month of May!
Click here for “how to” on Instagram highlights.
Ruth Bardis' Sofigado
A delicious, aromatic beef stew with sweet petimezi (grape must) and ever-so-slightly tart quince, that balances the richness of the beautiful gravy!
- ¾ cup EVOO, divided
- 1 kg beef (blade), cut into bite-sized pieces
- 2 medium brown onions, diced
- 2 cups tomato puree
- 3 sprigs rosemary
- 5 peppercorns
- 3 allspice berries (pimento)
- Salt and pepper to taste
- 1 kg quinces, peeled and cut into quarters or eighths
- 150 ml petimezi (grapemust)
Preparing the meat
In a large, heavy-based pot, heat ½ cup EVOO
Add the meat, browning on both sides – do this in batches so as not to crowd the pot, otherwise the meat will boil and not brown sufficiently
Place all the browned meat back into the pot, add the onions, and sauté until soft – about 5minutes
Add the tomato puree, rosemary, peppercorns, allspice, salt and pepper
Ensure the liquid is covering the meat, if not, add more water
Allow the meat to simmer on low for 50 minutes
Preparing the quinces
In a separate sauté pan, heat remaining ¼ cup EVOO
Add the quinces and cook for 5 minutes – till they brown and soften a little
Stir together the grape must and half a cup of water; pour this over the quinces; cover and cook for a further 5 minutes.
Add the quince pieces and all their juices to the pot with the simmering beef, gently combine
Reduce heat, cover, and simmer for an additional 25minutes or until the meat is falling apart, quinces are soft, and sauce has thickened.
Serving the sofigado
Serve with mashed or fried potatoes