Flavours of Greece (Penguin Cookery Library)
Aromatic Beef in Red Wine (Kapamas)
Page 133
Cuisine: Greek | Course Type: Main Courses
(1 review)
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Recipe Reviews
The Ducks Guts from Melbourne, Vic
Actually, we didn't have a bottle of red wine on hand, and I certainly wouldn't have used the whole bottle as suggested by the recipe. Not after the last time I used a whole bottle and the stew was so acidic as to be almost inedible. However, the stew was very good with just the herbs and spices, and a bottle of tomatoes. It is still too early here for good tomatoes. Halved the amount of allspice, as 1 1/2 tablespoons ground allspice seemed a lot.
Just used my standard method of browning everything, quick (very) browning of the spices with the last batch of meat and the add the liquids. Finished it in the pressure cooker, 15 minutes.
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