Greek cuisine · Meat & Kebab

Moschari me Kydonia

Beef cubes braised with quince wedges in a cinnamon-tomato sauce, hearty and fruity at the same time.

Ingredients · for 4 servings

• 800 g beef (shank, diced)
• 800 g quinces
• 2 onions
• 2 tbsp tomato paste
• 200 ml red wine
• 1 cinnamon stick
• 3 cloves
• 1 tbsp honey
• 1 lemon
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Pat the beef dry, salt and pepper it; rub the quinces with a cloth, quarter, core and cut into thick wedges, then drizzle with lemon juice so they don't brown.
2. Heat 3 tbsp olive oil strongly in a Dutch oven and sear the meat in batches for 4–5 min. on all sides until a dark crust forms; remove.
3. Sauté the finely diced onions in the pot for 6 min. until soft, add the tomato paste and roast for 1 min., then deglaze with the red wine, scraping up the browned bits.
4. Return the meat, add the cinnamon stick and cloves, top up with 400 ml hot water and braise covered over low heat for 75 min. until the meat is tender.
5. Sear the quince wedges in the remaining olive oil in a pan for 5 min. until golden brown, glaze with the honey and carefully layer onto the meat.
6. Cook covered without stirring for another 30 min. until the quinces are soft but still hold their shape, remove the cinnamon stick and cloves and serve with plenty of sauce.