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Sofigado from Cephalonia
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Sofigado from Cephalonia

Course: Main
Cuisine: Greek
Author: Sonia Skounaki for Primal Medirranean Gourmet


  • 2 lbs of beef chuck cut into portion size pieces.
  • 2 cloves of garlic
  • tsp ground cinnamon
  • whole cloves as many as the pieces of meat
  • 3 tbsp tomato paste
  • 1-2 cups of hot water
  • 1 lb russet of yukon gold potatoes


  • Season the meat with salt and pepper.
  • Using a pairing knife, poke each piece of the beef and insert a garlic sliver rolled in cinnamon.
  • Then, insert a clove to seal the opening.
  • In a heavy saucepan, heat the olive oil and brown the meat.
  • Add the tomato paste, a pinch of sugar (if needed to reduce the tartness of the tomatoes) and the hot water.
  • Bring to boil, reduce heat to a simmer and cover the pot and let the meat cook about three quarters.
  • Sprinkle the potato wedges with a couple of pinches of salt and pepper and add them to the meat.