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Ingredients for Oxtail With Orzo Pasta (Giouvetsi)
- 1 ½ k.g of oxtail, chopped into slices
- 500 gr. of medium orzo pasta
- 1 big white onion, grated
- 1 florina pepper, finely chopped
- 2 ripe tomatoes, grated
- 1 cinnamon stick
- 6 whole allspice berries
- 2 tbsp of tomato paste
- 1 pinch of sugar
- 1 tsp of salt (if necessary, you may add a bit more)
- 1 glass of white wine
- Olive oil
- (Have some hot water ready)
In a pot, add the oil, let it heat well and place the meat. Saute from all sides, add the onion, the pepper, the allspice berries, the cinnamon, salt, pepper, tomato paste, and sugar.
Saute for 2 minutes and add the wine. Bring to a boil for a while so that alcohol evaporates.
Add the tomatoes and the hot water to cover the meat and bring to a boil.
Next, lower the heat and simmer the meat for around 1 ½ hour, until meat becomes tender.
Preheat the oven at 200C. Once the meat is done and the sauce has thickened, pour the content into a baking pan or a dutch oven. Add 2 ½ cups of hot water, pour the orzo pasta and stir.
Place the baking pan in the oven and let bake for approx. 10 minutes. Once you take the orzo casserole off the oven, let it rest for 10 to 15 minutes so that the orzo absorbs all its liquids.
Serve with some grated cheese of your preference (this pairs well with mizithra cheese).
Recipe for oxtail with orzo pasta. A very delicious dish that is served warm. It pairs up nicely with red wine–we suggest Xinomavro Reserve Boutari.