Beef and Artichokes
Ingredients
- 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
- 1 1/2 lb Jerusalem artichokes blanched and scraped, cut into chunks
Instructions
- Put the meat in a bowl and sprinkle over the allspice, cinnamon, salt and pepper. Add 2 of the garlic cloves, chopped.
- Pour over the wine and mix well. Cover and leave to marinate for at least 4 hours (not more than 24).
- Heat the oil and fry the remaining garlic, halved, with the cumin. Strain the meat and add to the pan, reserving the marinade.
- 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.
Calories: 368 kcal
Carbohydrates: 21 g
Protein: 39 g
Fat: 13g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 117 mg
Sodium: 324 mg
Potassium: 1185 mg
Fiber: 2 g
Sugar: 11 g
Vitamin A: 39 IU
Vitamin C: 5 mg
Calcium: 51 mg
Iron: 8 mg