Youvetsi is the ultimate Greek comfort food - tender pieces of beef or lamb braised with tomatoes and aromatic spices until fall-apart tender, then baked with orzo pasta that absorbs all the delicious cooking juices. The dish takes its name from the traditional clay pot in which it was historically cooked.
Our youvetsi features chunks of beef slow-braised with tomatoes, red wine, cinnamon, and cloves until the meat is incredibly tender. The orzo is then added to the pot along with more liquid, and the whole dish goes into the oven where the pasta cooks to perfection, becoming infused with the rich, meaty sauce.
The result is a complete meal in one pot - protein, carbs, and vegetables all melded together in harmony. The orzo develops a slightly crispy top layer while staying creamy beneath. We finish it with a shower of grated kefalotyri cheese that melts into strings of deliciousness.
Our youvetsi features chunks of beef slow-braised with tomatoes, red wine, cinnamon, and cloves until the meat is incredibly tender. The orzo is then added to the pot along with more liquid, and the whole dish goes into the oven where the pasta cooks to perfection, becoming infused with the rich, meaty sauce.
The result is a complete meal in one pot - protein, carbs, and vegetables all melded together in harmony. The orzo develops a slightly crispy top layer while staying creamy beneath. We finish it with a shower of grated kefalotyri cheese that melts into strings of deliciousness.
Prep: 20 mins
Cook: 3 hours
Serves: 6
Medium
Ingredients
1kg beef chuck or lamb shoulder, cut into chunks
1 large onion, diced
4 cloves garlic, minced
400g crushed tomatoes
1 cup red wine
2 cups beef broth
2 cinnamon sticks
4 whole cloves
2 bay leaves
400g orzo pasta
100g kefalotyri cheese, grated
1/4 cup olive oil
Salt and pepper
1 large onion, diced
4 cloves garlic, minced
400g crushed tomatoes
1 cup red wine
2 cups beef broth
2 cinnamon sticks
4 whole cloves
2 bay leaves
400g orzo pasta
100g kefalotyri cheese, grated
1/4 cup olive oil
Salt and pepper
Instructions
1. Season meat with salt and pepper. Heat olive oil in a Dutch oven and brown meat on all sides. Remove and set aside.
2. Sauté onion until soft. Add garlic and cook 1 minute.
3. Pour in wine, scraping up browned bits. Add tomatoes, 1 cup broth, cinnamon, cloves, and bay leaves.
4. Return meat to pot. Cover and braise at 160°C for 2-2.5 hours until meat is very tender.
5. Remove spices. Add remaining broth and the orzo, stirring to distribute.
6. Bake uncovered at 180°C for 25-30 minutes until orzo is cooked and top is slightly crispy.
7. Sprinkle with cheese and serve immediately.
2. Sauté onion until soft. Add garlic and cook 1 minute.
3. Pour in wine, scraping up browned bits. Add tomatoes, 1 cup broth, cinnamon, cloves, and bay leaves.
4. Return meat to pot. Cover and braise at 160°C for 2-2.5 hours until meat is very tender.
5. Remove spices. Add remaining broth and the orzo, stirring to distribute.
6. Bake uncovered at 180°C for 25-30 minutes until orzo is cooked and top is slightly crispy.
7. Sprinkle with cheese and serve immediately.
