Meat & Poultry

Braised Lemon Beef (Lemonato)

1 to 1.5 hours Cook
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Braised Lemon Beef (Lemonato)

Braised Lemon Beef (Lemonato)

Although this is popular throughout Greece, I suspect it originated in the citrus growing areas of Greece. This is succulent and lemony and tastes amazing. This can also be done in the slow cooker (crock pot). Just combine everything and let it go. You will get a similar result, minus the seared look on the meat.
prep time
10 min
cooking time
1 to 1.5 hours
4 to 5
total time
1.5 hours + Standing


  • Dutch Oven


  • 2 lbs. (1 kilogram) beef or lamb tenderloin filet

  • 4 Tbsp. Extra Virgin Olive Oil (divided)

  • 4 Tbsp Butter (divided)

  • 4 cups water

  • 6 minced garlic cloves

  • 2 fresh squeezed lemons

  • Salt and pepper to taste


Wash the meat, pat dry it with paper towels, and place in a Dutch oven.
Turn heat to medium-high and start cooking the meat in order steam out all of its juices until it becomes dry. Once there is no juice left, add 2 Tbsp butter and 2 Tbsp olive oil and brown the meat on all sides.
Once browned, add 3-4 cups water to cover. Don’t completely submerge. Then, braise on medium heat for 1 hour. (if you are using chuck you may need to braise for 2 hours). Check periodically to ensure that the juice does not completely evaporate. Just add a little bit more water if needed to finish cooking.
When all is said and done you want at least 1 to 1 ½ cups of juice remaining in the pot. After the first hour, add the remaining olive oil, butter, garlic, salt, pepper, and lemon juice and cook for another 15 to 20 minutes until tender.
Let it rest for 10 minutes and then serve immediately.
Enjoy! Bon Appetit! Kali Orexi!


My mother also use to alternate between serving this with mashed potatoes, rice and Greek French fries fried in olive oil. However, in the keto world, either use Carrot fries or cauliflower mash instead.

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