This recipe is inspired by my Greek grandmother, Cathy. She always made youvetsi for us growing up, and it’s one of those meals that instantly feels like home. Tender slow-braised beef, tomatoes, warm spices and orzo cooked together until rich and comforting.
Ingredients
- 2-2 1/2 lbs bone-in beef soup meat or beef shank
- salt
- pepper
- 2 tbsp extra virgin olive oil (EVOO)
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1/2 cup dry red wine
- 2 lbs peeled Roma tomatoes, fresh or frozen
- 3-4 cups beef broth, divided
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/8 tsp ground cloves
- 2 bay leaves
- 1 tsp dried oregano
- 1 lb orzo
- freshly grated, Kefalotyri, Graviera, Pecorino, or Parmesan
Instructions
- Heat oven to 325°F. Season beef with salt and pepper. Heat EVOO in a Dutch oven and brown beef well on all sides. Remove.Sauté onion 5–7 minutes. Add garlic and tomato paste and cook another 1–2 minutes. Add wine, scraping up the browned bits, and simmer 2 minutes.Add Roma tomatoes, cinnamon, allspice, cloves, bay leaves and oregano. Return beef to the pot and add about ½ cup broth. Cover and braise for 2½–3½ hours, until the beef easily pulls away from the bones.Remove beef, discard bones and excess fat, and pull meat into chunks.Remove bay leaves and return beef to the sauce. If making ahead, refrigerate and skim the hardened fat from the top before finishing.Heat oven to 375°F. Add about 3 cups hot beef broth to the beef and sauce and bring to a simmer. Season to taste.Stir in orzo and bake uncovered for 15–20 minutes, stirring after 10 minutes and adding more broth as needed.Pull from the oven when the orzo is just tender and the youvetsi is still saucy. Rest uncovered for 10 minutes and finish with plenty of freshly grated cheese.A little piece of my Greek grandmother Cathy’s kitchen, recreated in mine.HAPPY EATNG!!
