Beef kapama with wine, brandy, coffee, and honey from The Olive and the Caper: Adventures in Greek Cooking by Susanna Hoffman

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Notes about this recipe

  • L.Nightshade on August 01, 2012

    It's true that the aroma is fantastic. Deep and rich, with spicy notes. Winey, with a hint of coffee, and a breath of acacia from the honey. After the full cooking time, the liquid hadn't reached the glossy, clinging stage described. So it was ladled out, reduced in another pan, and returned to the meat. Perfect. I wasn't quite sure of the purpose of the cress. But I had purchased it, so I just fanned it out on one edge of the serving bowl. Although very tasty, this dish was a bit too consistently sweet for me (and my dinner companions, it would seem). I did not add the additional honey as the above writers did, merely the amount called for. I am a big fan of savory and sweet, and especially meat dishes with elements of sweetness. But somehow this sweetness was a bit too pervasive. Altogether, the flavor combinations are definitely interesting. My dinner companions had seconds, and I will surely enjoy the leftovers, so this single criticism certainly did not ruin the dish for us!

  • Delys77 on March 17, 2012

    Pg. 369 I was a bit dubious as to this recipe because Hoffman compares it to boeuf bourguignon, and I love bourguignon so I was worried it wouldn't live up to expectations. Well no need to worry all, this is a delicious dish. The combination of ingredients yields an extremely nuanced sauce with fabulous flavour. It is vaguely spicy, not in terms of heat but just in terms of flavour. Great comfort food.

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