Greek Giouvetsi – A delicious Beef and orzo casserole
Turn ON Subtitles |CC| for important instructions and tips
Giouvetsi is a traditional Greek dish that is made with the meat of your choice, although most common in Greece is Beef, you may also use pork, lamb, or chicken as alternatives. In this video, I will also show you a few special techniques on how to tenderize the beef and generally any meat!
Giouvetsi, which is also written as Youvetsi sometimes,
is pronounced in Greek: You-ve-chi
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Recipe chapter Timecodes:
0:00 – Intro
0:24 – How to marinate the beef
1:53 – Preparing the Beef stew and how to tenderize the beef
2:33 – Preparing the orzo
3:26 – Assembling the dish
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Giouvetsi Recipe ingredients:
◾ 800g Beef shank, cut into portions
◾ 500g Orzo
◾ 2 Onions, middle size coarsely chopped
◾ 600g fresh tomatoes, grated (5 big ones)
◾ 180g red wine (1 teacup)
◾ ¼ tsp ground Cinnamon,
◾ 2 grains of Allspice
◾ 1/4 tsp Cumin
◾ 2 cloves of garlic, coarsely chopped
◾ 5 Tbsp Olive oil
◾ 1 handful of grated Kefalotyri cheese for serving (optional)
◾ —Tips and instructions for The Beef Marinate
There are many other ways to marinate meat but this is the simplest and cheapest possible way to marinate and tenderize the meat. For ANY marinate to work in tenderizing your meat you must start with quality meat. If the meat is of bad quality you will see no difference even if you marinate it and follow all of my instructions. So, make sure you get yourself great produce. Just keep in mind that great produce, when it comes to meat, it does not equal being very expensive. You can find good meat at normal prices.
For this marinate you only need salt and a good pat dry of your beef with kitchen paper before your sprinkle salt on it. The meat will marinate and it will naturally salt the rest of your food too, so do not add any additional salt to your pot.
► This marinate works for beef and any red meat, pork, lamb, mutton but it does not work for chicken.
◾ —Tips and instructions for tenderizing the beef
The 800g of beef I mention in the recipe feeds 4 people and it is the perfect amount to add in a 26cm pot that does not crowd the meat. If you add too much meat inside your pot it will not saute but rather boil and we do not want that.
All the liquid ingredients should be added slowly while the beef is braising so that the temperature does not drop. If you shock your meat with cold ingredients while it’s cooking it often results in tough meat.
Marinating your meat with salt for 1 hour tenderizes it, but if you salt it just before you add it to your pot it will toughen it.
If you do not have time to marinate it for 1 hour, you may salt your meat after you have added all the ingredients inside your pot and the salt does not come in contact directly with the meat.
◾ —Tips and instructions for cooking Orzo
I wash the orzo changing 4-5 water so that I get rid of its starch. I do that so that it remains “al dente” even the next day. I boil the orzo before adding it to the baking tray with the beef because in that way it requires fewer liquids to cook. It uses only the beef’s stew sauce to cook and it tastes better because we do not have to add extra water to dilute the sauce for the orzo to cook.
Cooking it this way you don’t even need any measurements for the orzo /water ratio.
Recipe by: Christina Karagianni
#giouvetsi #beef #howtotenderizemeat #ovenbaked #manestra #kritharaki
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Video Link: https://youtu.be/KzQiRABVARk