Αφέλια — Print Recipe — The Culinary Codex

Tender cubes of beef braised in dry red wine with crushed coriander seeds until the sauce is rich, dark, and deeply aromatic — a signature Cypriot flavour combination.

Ingredients

800g beef chuck, cubed
2 cups dry red wine (Commandaria or other Cypriot red)
3 tbsp crushed coriander seeds
3 tbsp olive oil
1 onion, diced
Salt and pepper
1 bay leaf

Instructions

1 Crush coriander seeds coarsely using a mortar and pestle.
2 Marinate beef cubes in red wine with crushed coriander, bay leaf, salt, and pepper for at least 2 hours (overnight is better).
3 Remove beef from marinade, reserving the liquid. Pat meat dry.
4 Brown beef in olive oil in a heavy pan over high heat. Add onion and cook until softened.
5 Pour in reserved wine marinade. Bring to a boil, then reduce to a gentle simmer.
6 Cover and cook for 1.5-2 hours until beef is fork-tender and sauce is thick and dark.

Did You Know?

Traditionally made with pork, this Cypriot adaptation uses beef, and the combination of red wine with crushed coriander seeds is the island's most iconic flavour pairing.