Sofrito – Traditional Corfu Beef Recipe
Sofrito is one of Corfu’s most beloved dishes, a Venetian-inspired recipe that has become a true symbol of the island’s cuisine.
This tender beef cooked in garlic, parsley, and vinegar creates a rich, aromatic sauce that locals enjoy with fried potatoes, rice, or even spaghetti.
Once a Sunday family dish, today you’ll find Sofrito on the menu of almost every traditional Corfiot taverna.
Sofrito – A Corfu classic
Ingredients (serves 4)
- 4 thin slices of veal (or tender beef)
- 150 g extra virgin olive oil
- 50 ml white or red vinegar
- 1 bunch fresh parsley, finely chopped
- 4–5 cloves garlic, finely chopped
- Flour (enough to lightly coat the meat)
- Salt and freshly ground black pepper
Tip: The secret of Sofrito is the garlic – it gives the dish its characteristic aroma and depth of flavor.
Cooking Instructions
- Heat olive oil in a frying pan.
- Lightly flour the veal slices on both sides.
- Brown the meat until golden, turning once it lifts easily from the pan.
- Transfer the browned meat to a saucepan.
- In the frying pan, quickly sauté garlic and parsley in a little olive oil for 1 minute.
- Add this mixture to the saucepan with the meat.
- Pour in vinegar and enough hot water to cover the slices, then bring to a gentle boil.
- Add salt and pepper, reduce the heat, and simmer until the sauce thickens and the meat is tender.
- Lower the heat at the end to allow the sauce to become rich and silky.
Serving Suggestions
- Traditional: Serve Sofrito with crispy fried potatoes.
- Comforting: Pair it with creamy mashed potatoes or steamed rice.
- Alternative: Toss Sofrito over spaghetti for a hearty pasta dish.
- Pair with a glass of dry white wine for a perfect match.
Tips & Variations
- Meat Choice: Veal gives a tender result, but beef works just as well. Use thin slices for quicker cooking.
- Vinegar: White vinegar gives a lighter flavor, red vinegar a deeper one. Both are traditional.
- Garlic: Don’t let it burn – sauté only until fragrant, or the dish will turn bitter.
- Make Ahead: Sofrito tastes even better the next day as the flavors deepen.
Frequently Asked Questions
What is the best cut of meat for Sofrito?
Thin slices of veal or beef topside are ideal, as they cook quickly and stay tender.
Can Sofrito be made ahead?
Yes. Like many stews, Sofrito develops more flavor after resting overnight, making it perfect for preparing in advance.
Is Sofrito unique to Corfu?
Yes. While it has Venetian origins, the Corfiot recipe with garlic, parsley, and vinegar is unique to the island.
Discover more authentic Corfiot recipes in our Corfu Cuisine hub.
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