Braised Beef with Artichokes and Sweet Potato Purée
Category: Main Dishes
Servings: 4
Ingredients
For the Braised Beef:
| Ingredient | Quantity |
|---|---|
| Beef (preferably chuck) | 1 kg |
| Golden onions | 2 |
| Artichokes | 6 |
| Fresh thyme | 2 sprigs |
| Fresh sage | 3 leaves |
| Garlic clove | 1 |
| Red wine | 80 ml |
| Beef broth | 500 ml |
| Extra virgin olive oil | 30 g |
| Fine salt | to taste |
| Black pepper | to taste |
For the Sweet Potato Purée:
| Ingredient | Quantity |
|---|---|
| Sweet potatoes (or American variety) | 3 kg |
| Grana Padano cheese (DOP) | 80 g |
| Ground nutmeg | to taste |
| Fine salt | to taste |
| Black pepper | to taste |
Instructions
1. Prepare the Artichokes:
To begin, bring a large pot of water to a boil for blanching the artichokes. It’s a good idea to wear rubber gloves or rub your hands with lemon to prevent staining from the artichoke leaves. Start by removing the tough, outer leaves of each artichoke. Cut each artichoke into quarters, placing them immediately into a bowl of water mixed with lemon juice to avoid browning.
2. Brown the Beef:
Next, slice the beef into large, chunky cubes of about 2-3 cm. In a large, heavy-duty pot, heat a drizzle of olive oil over medium heat. Add the beef cubes and a whole garlic clove, and sauté until the meat is nicely browned on all sides. Once done, remove the beef from the pot and set it aside in a bowl, covering it with plastic wrap to keep it warm.
3. Sauté the Onions:
In the same pot, add a little more olive oil and toss in the sliced onions. Let them cook gently, stirring occasionally, until they become soft and translucent. Add fresh thyme and sage leaves to infuse the onion mixture with their aromatic flavors.
4. Braise the Beef:
Return the browned beef to the pot with the onions. Raise the heat slightly and pour in the red wine. Allow the wine to evaporate completely, enhancing the depth of flavor in the dish. Season with salt and freshly ground black pepper. Add the warm beef broth to the pot, ensuring that the meat is mostly submerged. Stir gently, cover the pot, and lower the heat to a simmer. Let it cook for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
5. Prepare the Sweet Potato Purée:
While the beef braises, prepare the sweet potato purée. Peel the sweet potatoes and chop them into chunks. Boil them in a large pot of salted water until they are soft, which should take about 15-20 minutes. Once the sweet potatoes are tender, drain them well and mash until smooth.
6. Add the Cheese and Season:
Grate the Grana Padano cheese and stir it into the mashed sweet potatoes while they are still warm. Season the purée with salt, black pepper, and freshly grated nutmeg to taste. The result should be a smooth, creamy purée with a subtle richness.
7. Serve:
To serve, place a generous scoop of the creamy sweet potato purée onto each plate. Spoon the braised beef with its rich sauce and tender artichokes over the purée. This dish is perfect for a cozy family meal, offering a balance of savory, rich flavors with the sweetness of the potatoes.
Nutritional Information (Approximate per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 560 kcal |
| Protein | 47 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 9 g |
| Sugars | 10 g |
| Fat | 22 g |
| Saturated Fat | 5 g |
| Cholesterol | 70 mg |
| Sodium | 550 mg |
This hearty and flavorful dish combines tender braised beef with aromatic herbs, earthy artichokes, and a creamy, indulgent sweet potato purée, making it a perfect choice for a family dinner or a special occasion. The combination of textures and flavors ensures every bite is a comforting delight!
