INGREDIENTS
- 1 ½ kilo Gravy Beef (Gravy beef is a cut that comes from three main areas; the hind leg and the front leg (also known as shin) plus the neck area. It is rich in flavour and is traditionally used with the bone in for excellent stews and soups)
- ½ kilo orzo (Orzo is commonly made from white flour, but it can be made from whole-grain flour as well).
- 400 grams cherry tomatoes (canned)
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- ½ cup olive oil
- 4 glasses hot water
- 1 cup grated kefalotyri [kefalotyri – is a hard, salty white cheese made from sheep milk or goat’s milk]
- Salt, pepper
PREPARATION
- Wash the meat, cut into large pieces and place into a pot with water. Bring to boil and remove froth. Empty the pot contents into a pyrex or ceramic medium sized baking pan (or casserole).
- Use a blender to finely cut the onion and garlic.
- Pour the olive oil in a medium sized non-stick frying pan and put it on medium to high heat. Once the oil is hot, add the onion and garlic and saute.
- Empty the pan contents on the meat. Add salt and pepper. Mix ingredients well with meat. Add water.
- Cover casserole and place in preheated oven for two hours (200 degrees Celsius).
- After an hour (half way through the baking), remove the lid from the baking dish and check if there is enough juice to bake the orzo. If not, add some water.
- In a small pot, add oil and saute the orzo (for about 5 minutes).
- When the meat is nearly cooked, add the orzo. Stir well and bake for about half an hour (half way through the final baking, stir and check if there is enough juice so the orzo does not become mushy and sticky.
- Dish is served hot. Sprinkle some grated kefalotyri.
[Kali oreksi!]
