Double cooked beef "kapamas" with Spring onions

A very tasty, light and filling recipe to enjoy for a Sunday meal. The term "Kapamas" has its roots in the Turkish language and refers to the way the food is cooked- in the pot covered with the pot lid all way through. Always slowly cooked and the meat usually cut in medium or smaller pieces. The classic recipe demands beef or lamb but you can always substitute with chicken, pork or even rabbit meat. This version is lighter with a white sauce and the subtle aroma and taste of the Spring onions

Cooked by Myrssini Lambraki,

a well known Head Cook and food author

"Gastronomos" magazine of "KATHIMERINI" newspaper (2010)



Ingredients (for 4 people):

1Kg of beef shoulder (or other piece appropriate for the pot), cut in medium pieces
100 ml of olive oil
2 large yellow onions, grated
200 ml of white dry wine
2 cloves of garlic, peeled and kept whole
10-12 Spring onions, finely chopped (both white and green tender part)
2 tea-cups of finely chopped fresh spearmint
2-3 of whole allspice berries (or 1/3 tsp of ground)
1 tbsp of mild mustard, dissolved in 1 tea-cup of lukewarm water
salt
pepper

Method:
In a large and wide pot warm the oil in very low heat and steam the yellow onions for about 10-12 minutes or until they start shining and wilting. Turn the heat up to medium, add the meat in the pot and sauté for 4-5 minutes or until it changes colour.

Pour over with the wine and when the alcohol is evaporated add 200 ml of warm water and allow the food to come to the boil. Turn the heat down again to low, cover with the lid and cook for 30 minutes. If, in the meantime, the juices have evaporated add a bit of warm water.

Preheat the oven to 180° C.

When the time passes, empty the food into a medium and deep ovenproof dish with a lid. Add the garlic, the Spring onions, the spearmint, the dissolved mustard, sprinkle with the allspice and season with salt and pepper.

Cover the dish with its lid, transfer onto the middle shelf of the oven and cook for about 1 hour and 20 minutes or until the meat is really tender and the food is left with a nice thick-ish sauce.

Serve immediately ideally accompanying the food with a nice rice pilaf.