Corfu Traditional Recipes: Sofrito

Your easy guide to the best holiday in Corfu Island



  • 800 g beef, veal
  • salt
  • pepper
  • 70 g all-purpose flour
  • 50 g olive oil
  • 3-4 clove(s) of garlic
  • 100 g balsamic vinegar, white
  • 100 g white wine
  • 1 chicken bouillon cube
  • 500-600 g water, boiling
  • 1 level tablespoon(s) granulated sugar
  • 50 g capers
  • lemon zest, of 1 lemon
  • lemon juice, of 1 lemon
  • 1/2 bunch parsley

For the potatoes

  • 1 kilo potatoes, boiled
  • 2 tablespoon(s) vinegar, white
  • 2 tablespoon(s) olive oil
  • salt
  • pepper

To serve

  • parsley
  • slices lemon



For the sofrito

  • Place a pan over heat and let it get very hot.
  • Cut the meat into little pieces and transfer to a bowl. Add the salt, pepper and flour. Mix with your hands.
  • Add the olive oil to the hot pan. Add the meat and sauté on both sides until golden. When ready, transfer to a bowl.
  • In a shallow pot, add the olive oil, minced garlic, the meat, vinegar and wine. Mix.
  • Add the bouillon cube, water and granulated sugar. Lower heat, cover with lid and simmer for 1 ½ hours. Check the food every half hour and add extra water, if necessary.
  • When ready, remove pot from heat and add the capers, lemon zest, lemon juice and finely chopped parsley. Mix.

For the potatoes

  • Cut the potatoes into pieces and place in a bowl. Add the white vinegar, olive oil, salt and pepper. Mix. Lightly press on the potatoes to break them up.

To serve

  • Place the potatoes on a serving place. Add the meat over them, top with finely chopped parsley and serve with lemon wedges.



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