Giouvetsi grec au four

Pat the meat dry and season with salt and pepper. Heat the olive oil in a large heavy pot over medium-high heat and brown the meat in batches, 3–4 minutes per side, without crowding the pot. Set the browned meat aside.

• 1.2 kg beef or lamb
• 60 ml olive oil
• to taste salt and black pepper

✅ C'est prêt quand : each piece has a deep golden-brown crust on all sides

In the same pot, lower the heat to medium and cook the onion and garlic until soft, about 5 minutes. Stir in the tomato paste and cook for 1–2 minutes until it darkens slightly, then pour in the wine and scrape the bottom of the pot to lift up all the browned bits stuck there, which carry a lot of flavour.

• 2 onions
• 3 cloves garlic
• 2 tbsp tomato paste
• 250 ml red wine

✅ C'est prêt quand : the wine has reduced by about half and smells less sharp