Hi, in my "Taste of a Place" - Corfu cook book it has this recipe.
"Sofrito, or beef stewed with garlic and parsely is one of Corfu's classic dishes. Traditionally, this recipe called for vinegar alone to be used in making the stew, but quite a few Corfiots think wine gives it a nicer flavour. It was suggested that in the past vinegar was used to hide the taste of iffy meat."
Recipe:
1.5 kg. rump steak, sliced 2 cms. thick
350 ml. dry white wine
100ml olive oil
2 tbsp decent wine vinegar (opt.)
1 head of garlic (probably as much as you used Joe!) peeled, crushed into a paste with salt
1 large bunch of parsley
1 twig of mint chopped
seasoned flour for dusting and black pepper
1. Cover each slice of beef with clingfilm and bash until thin with a rolling pin, roll each slice up into rolls.
2. Dust both sides of the rolls with flour and pat off excess.
3. Using heavy fry pan, brown the beef in batches in the oil, not too many at once or they will sweat.
4. Mix garlic paste with chopped parsley and mint. Put a layer of beef in a dish, scatter with black pepper and spoonful of garlic mixture and continue until all the meat is used up.
5. Add the wine and vinegar; if the meat isnt completely submerged add water until it is.
6. Simmer gently for an hour or so until the meat is tender and the sauce is thick.
Sounds great doesnt and so easy to make?
