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What meat do you use for kokkinisto?

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mj_toronto8

mj_toronto8

Active member
I’m planning to make kokkinisto soon and would love to get your input—what cut of meat do you usually use?

I’ve had it with beef, lamb, and even chicken over the years, but I’m curious what everyone here swears by. I’ve seen some recipes call for chuck roast or stewing beef, while others recommend lamb shoulder or shank. I’ve even heard of pork being used in some households.

Do you think the meat makes a big difference in how the sauce develops? I love when it turns out really rich, tender, and packed with flavor. I usually serve it over pasta or mashed potatoes, but sometimes with rice or crusty bread to soak up all the sauce. My favorite so far has been beef, but I want to try it with other meats, like maybe even chicken? Would it work with chicken?
 
Great post—I love kokkinisto and it’s such a comforting dish! For me, beef is the go-to, especially chuck roast or stewing beef. It holds up beautifully during the slow cooking and really soaks in the rich tomato-cinnamon flavors. That said, lamb shoulder is a close second when I want something a bit more decadent and traditional—especially around Easter or when I’m feeding a crowd.

Chicken definitely works too, especially bone-in thighs or drumsticks. It won’t have quite the same richness as beef or lamb, but it’s quicker to cook and still soaks up that kokkinisto sauce nicely. You could even brown the chicken first for more depth of flavor.

I’ve never tried pork in it, but I can see it working—especially shoulder or even country-style ribs for something a little rustic. Whatever you choose, don’t skip the cinnamon and bay leaf...they really bring the dish together. Let us know how it turns out!
 
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