Braised Veal Giouvetsi with Orzo
ID: 60c91c59...
A traditional Greek comfort food featuring tender, slow-braised veal in a warm, spiced tomato sauce cooked with orzo pasta and topped with grated Greek Mizithra cheese.
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🍳 Cooking Flow
Season, flour, and sear the veal blade on both sides, then set it aside. → Sauté onions, carrots, cloves, cinnamon, and tomato paste, then braise the veal in white wine, passata, and chicken stock for 1.5 hours. → Remove the veal, dilute the sauce with more chicken stock, and boil the orzo pasta in it. → Debone and shred the veal, then stir it back into the cooked orzo and let it rest. → Serve hot topped with grated Greek Mizithra cheese.
Cooking Steps
Brief Cooking Order
Season, flour, and sear the veal blade on both sides, then set it aside. → Sauté onions, carrots, cloves, cinnamon, and tomato paste, then braise the veal in white wine, passata, and chicken stock for 1.5 hours. → Remove the veal, dilute the sauce with more chicken stock, and boil the orzo pasta in it. → Debone and shred the veal, then stir it back into the cooked orzo and let it rest. → Serve hot topped with grated Greek Mizithra cheese.
Introduction
A traditional Greek comfort food featuring tender, slow-braised veal in a warm, spiced tomato sauce cooked with orzo pasta and topped with grated Greek Mizithra cheese.
Step 1
Season the whole veal blade generously with salt and black pepper on both sides, then dredge it thoroughly in flour.
Step 2
Heat cooking oil in a preheated pan over medium-high heat. Sear the veal blade until it develops a golden-brown crust on both sides, then remove the meat and set aside.
Step 3
In the same pan, add the chopped onion, chopped carrot, whole cloves, and cinnamon stick. Season with salt and pepper and sauté. Stir in the minced garlic and the Greek tomato paste.
Step 4
Return the seared veal to the pan. Pour in the white wine and tomato passata. Pour some chicken stock into the empty passata bottle to wash it out, and add that to the pan. Bring to a boil, then cover and simmer on low heat for about 1.5 hours until the meat is tender.
Step 5
Remove the cooked veal and the cinnamon stick from the pan. Set the meat aside to rest. Crank up the heat, add more chicken stock to thin out the sauce, and bring it to a boil.
Ingredients List
Important Notes
Orzo absorbs liquid very fast and tends to stick; make sure to stir it continuously while cooking.
Adding chicken stock to the empty passata bottle is an efficient way to capture all the remaining tomato puree.
If you cannot find Greek Mizithra cheese, Pecorino Romano makes an excellent substitute.
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