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Beef and artichokes

25 minutes, plus marinating,
Cooking time: 1 1/4 hours,
Calories: 259 per portion

ingredients

serves 6
1 kg (2 1/4 lb) lean chuck steak, cut into cubes
1/2 teaspoon allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
coarsely ground black pepper
4 garlic cloves
8 tablespoons red wine
1 tablespoon oil
1/2 teaspoon ground cumin
750 g (1 1/2 lb) Jerusalem artichokes, blanched and scraped, cut into chunks

method

1. Put the meat in a bowl and sprinkle over the allspice, cinnamon, salt and pepper. Add 2 of the garlic cloves, chopped.

2. Pour over the wine and mix well. Cover and leave to marinate for at least 4 hours (not more than 24).

3. Heat the oil and fry the remaining garlic, halved, with the cumin. Strain the meat and add to the pan, reserving the marinade.

4. Seal the meat over a high heat, then transfer to a flameproof casserole. Add the artichokes and marinade, cover and simmer for 1 hour.

The gnarled shapes of Jerusalem artichokes make them rather fiddly to prepare. A potato peeler can be used on the larger artichokes but it is not
essential to take the skin off the smaller ones, provided you have scrubbed them thoroughly to remove any traces of earth.

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