beef stewed in red wine in a white dish topped with thyme sprigs
Click on the image, above to submit to Pinterest.

Vodhino Casarolas (Roast Beef Casserole)

Vodhino Casarolas (Roast Beef Casserole) is a traditional Cypriot recipe for a classic dish of beef studded with garlic that's fried to colour and cooked by braising in an oil, red wine and water base. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Roast Beef Casserole (Vodhino Casarolas).

prep time

less than 30 minutes

cook time

120 minutes

Total Time:

Serves:

6–8

Rating: 4.5 star rating

Tags : Herb RecipesBeef RecipesCyprus Recipes

(click this button to prevent the screen from sleeping so Cook Mode is 'ON')



Ingredients


1.5kg lean beef
250ml oil
250ml dry red wine
6 garlic cloves
500ml hot water
2 bayleaves
salt and freshly-ground black pepper, to taste

Method:

Trim the meat neatly, removing any fat and membranes. Using a sharp-pointed knife, make deep incisions in the meat and plant the garlic cloves in these, spacing them evenly around the meat.

Heat the oil in a base of a large casserole dish. Add the meat and fry on all sides until nicely browned. Add the wine, bring to a boil, then add the bayleaves, water, salt and black pepper.

Reduce to a low simmer, cover and cook gently for about 2 hours, or until the meat is very soft. When the meat has cooked, take the casserole from the heat and transfer the meat to a cutting board.

Cut the meat into medium slices. Serve the meat and the sauce separately with vegetables dressed in butter or with boiled macaroni.