Marika's giouvetsi

Marinate the beef for 1-2 hours in the red wine together with the onion, carrots, bay leaves and coarse pepper. 

Sauté the meat with the onion and deglaze with the cognac.

Add the stock cube, the tomato sauce and let it cook over low heat. Add salt and pepper.

Remove the sauce and put it in a casserole pot or a Pyrex baking tray, add about 1 1/2 liter of water and place it in the oven to cook. Add the orzo.

When the orzo is cooked, add half the cheese, place the pieces of the meat on top and cover with the rest of the cheese. 

Bake at  200 C for half an hour.