PocketCook

From @Dimitra's Dishes

Greek Briam with Meat Sauce

1 hr 25 min · Serves 6

1 hr 25total
20 minhands on
17steps
6servings

Watch it

Ingredients

For the potatoes

  • 2 medium Yukon Gold potatoes, thinly sliced
  • Olive oil
  • Salt and freshly ground black pepper

For the meat sauce

  • 1 medium onion, finely chopped
  • Olive oil
  • 4–6 garlic cloves, grated
  • 1 1/2 lb lean ground beef
  • Salt and freshly ground black pepper
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/4–1/2 tsp ground cinnamon
  • Red pepper flakes (optional)
  • 28 oz crushed tomatoes
  • 1 tsp sugar
  • 2 bay leaves
  • Chopped fresh parsley

For the herb oil

  • Olive oil
  • Dried oregano
  • Garlic powder
  • Salt and freshly ground black pepper

For the vegetable layer

  • 1 zucchini, thinly sliced
  • 1 Chinese eggplant, thinly sliced (optional)
  • 1 red bell pepper, thinly sliced
  • 1 red onion, thinly sliced
  • 8 oz mushrooms, thinly sliced

Method

For the potatoes

  1. Preheat the oven to 425°F (220°C).

  2. Arrange the potato slices on a baking sheet, drizzle with olive oil, and season both sides with salt and black pepper.

  3. Bake on the top or center rack until golden and fork-tender, 20–25 minutes.

    Then 20 min of waiting

For the meat sauce

  1. Sauté the chopped onion in a skillet with olive oil over medium heat until soft and golden, about 8 minutes.

  2. Add the grated garlic and cook until fragrant, about 30 seconds.

  3. Add the ground beef and cook until the pinkness disappears, breaking it up with a wooden spoon as it cooks.

  4. Season with salt and freshly ground black pepper.

  5. Stir the tomato paste into the center of the pan and cook down slightly, about 1–2 minutes.

  6. Add the dried oregano, cinnamon, red pepper flakes (if using), crushed tomatoes, sugar, and bay leaves, then stir well to combine.

  7. Bring the sauce to a boil, then reduce the heat to medium-high and let simmer until thickened, 15–20 minutes.

    Then 15 min of waiting

  8. Remove from the heat, taste for seasoning, and stir in the chopped fresh parsley.

For the herb oil

  1. In a measuring cup or small bowl, whisk together the olive oil, dried oregano, garlic powder, salt, and black pepper.

For the vegetable layer

  1. Transfer the meat sauce into the bottom of a 9x13-inch baking dish (or leave it in the skillet if using an oven-proof skillet).

  2. Arrange the roasted potatoes, sliced zucchini, eggplant, bell pepper, red onion, and mushrooms in alternating overlapping layers on top of the meat sauce.

  3. Brush the herb oil mixture generously over the layered vegetables.

  4. Bake uncovered on the center rack at 425°F (220°C) until the vegetables gain color and are fork-tender, about 30 minutes.

    Then 30 min of waiting

  5. Let the dish rest for about 15 minutes before serving.

    Then 15 min of waiting

Get PocketCook

Free. It puts this on your shopping list, keeps your place, and rings when something is ready.