Corfu Sofrito – Traditional Beef with Garlic & Parsley

A beloved Corfiot classic with Venetian roots.

By Alexandra's Home

@home.alexandras

September 16, 2026

By Alexandra's Home

Ingredients

2,6

lb (1.2 kg) beef rump, cut into slices about ⅓–½ inch (1 cm) thick
6

garlic cloves, thinly sliced
1/2

bunch fresh parsley, leaves only, finely chopped
1/3

cup (80 ml) red wine vinegar
1/2

cup (140 ml) dry Gratsi White Wine
3

cups (700 ml) water
1/3

cup (80 ml) extra virgin olive oil, for frying the beef
1/4

cup (60 ml) extra virgin olive oil, for the sauce
All-purpose flour, for lightly coating the beef
Salt and freshly ground black pepper, to taste

Instructions

TOTAL TIME

2 hours

4 servings

Sofrito is one of Corfu’s most beloved traditional dishes, with clear Venetian influences. Thin slices of beef are lightly floured and cooked slowly in a fragrant sauce of garlic, parsley, white wine, and vinegar until beautifully tender. Simple ingredients come together to create a wonderfully rich and aromatic dish.

A woman with curly hair in a black tank top unwraps a piece of raw meat in a modern kitchen with jars and utensils in the background.

A whole garlic bulb, several peeled garlic cloves, and a small white dish with garlic skins sit on a wooden surface.

Bowls with chopped cilantro, sliced garlic, olive oil, and an empty bowl are on a wooden board. A glass labeled GRATSI contains a golden liquid, possibly vinegar or wine, next to the other ingredients.

STEP 1

Prepare the Beef:
Pat the beef slices dry with paper towels and season well with salt and freshly ground black pepper. Place some flour on a plate and lightly coat each slice on both sides, shaking off any excess.

Two raw beef steaks sit on a white cutting board, which is placed on a wooden surface. Kitchen drawers and cabinets are visible in the background.

Two raw beef steaks seasoned with salt and pepper sit on a white plate placed on a wooden cutting board.

Two pieces of raw, lightly floured meat lie on a small white plate, which is placed on a wooden cutting board.

STEP 2

Brown the Beef:
Heat ⅓ cup (80 ml) of the olive oil in a wide, heavy-bottomed pot over medium-high heat. Working in batches so you don’t overcrowd the pot, sear the beef slices on both sides until lightly golden. Transfer to a plate and set aside.

Two raw, flour-dusted beef steaks are lying in a stainless steel pan with hot oil, about to be seared.

Two pieces of beef steak are being pan-fried in a metal pan with oil. The surfaces are browning and the oil is sizzling around the meat.

STEP 3

Prepare the Sauce:
Add the remaining ¼ cup (60 ml) olive oil to the same pot and lower the heat. Add the sliced garlic and sauté briefly, stirring for a few seconds, just until fragrant. Be careful not to let the garlic brown.

Deglaze:
Pour in the Gratsi White Wine and vinegar, scraping the bottom of the pot to release all the flavorful browned bits. Allow to simmer for 2–3 minutes.

A person wearing rings adds sliced garlic from a small bowl into a large metal pan with oil on a stovetop.

A person pours liquid from a glass into a skillet with sliced garlic simmering in oil on a stovetop.

STEP 4

Cook the Sofrito:
Return the beef to the pot, arranging the slices in layers if necessary. Pour in the water and gently shake the pot to distribute the sauce evenly.
Cover and simmer over low heat for approximately 1–1½ hours, or until the beef is very tender and the sauce has reduced and thickened. During cooking, gently shake the pot occasionally rather than stirring too much, so the slices remain intact.
If the liquid reduces too much before the beef becomes tender, add a little hot water, cover, and continue cooking over low heat until the meat is soft and tender.

A white plate filled with finely chopped fresh parsley sits on a wooden surface.

A hand sprinkles fresh chopped parsley into a pan of meat simmering in a creamy sauce on the stove. A bowl of extra parsley is held in the other hand above the pan.

Four pieces of meat simmer in a creamy sauce with herbs in a stainless steel pan. A small bowl of chopped green herbs and a glass of amber liquid are in the background on a white surface.

STEP 5

Finish & Serve:
During the final few minutes of cooking, add the finely chopped parsley and gently shake the pot to distribute it throughout the sauce. Simmer for another 2 minutes.

Taste and adjust the seasoning if necessary. If the sauce is still too thin, leave the pot uncovered and simmer for a few more minutes until it reaches the desired consistency.

Serve warm with plenty of the rich garlic, parsley, wine, and vinegar sauce spooned over the beef. Traditionally, Corfu sofrito is wonderful served with mashed potatoes, rice, or French fries.