Aromatic Meat from the Ionian Islands (Prokado)
Proka means nail in Greek; the cloves, cheese and garlic are inserted in the meat just like nails are inserted into a piece of wood. The combination of the three ingredients gives the meat a wonderful aroma that seeps into the core. Serve it with a fresh green salad to balance out the heavy taste of the meat.
1 1/2 kg of beef
7-8 garlic cloves chopped
3-4 fresh tomatoes grated
1 tbsp tomato paste
1 cup of olive oil
1 cup of white wine
4-5 potatoes cut in quarters
100 g "kefalotiri", diced (Greek hard cheese, optional)
1. Pierce the meat with a knife in many places and fill the splits with garlic, the 'kefalotiri' (Greek hard cheese) and the cloves. You can also cut the meat in portions and insert the cloves and the garlic in each piece using the same method.
2. Season the meat, heat the olive oil in a saucepan and sauté until golden brown on all sides. Pour the wine and add the finely chopped tomatoes, the tomato paste dissolved in lukewarm water (just enough to cover the meat) and simmer over a low heat.
3. When almost ready, add the potatoes and simmer until its sauce is thick.
4. Serve with a green salad.