Il Cucinologo
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Braised Beef with Artichokes and Sweet Potato Purée

17/11/2023

Here is the recipe for braised beef with artichokes with an Italian touch, accompanied by a delicious sweet potato purée.

Ingredients for the braised beef with artichokes:

  • 800 g beef for stewing (such as shoulder or chuck)
  • 6 artichokes
  • 1 onion
  • 2 garlic cloves
  • 150 ml white wine
  • 500 ml beef broth
  • 4 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 2 sprigs of rosemary
  • Flour, as needed to coat the meat

Ingredients for the sweet potato purée:

  • 1 kg sweet potatoes
  • 50 g butter
  • 120 ml milk
  • Nutmeg to taste
  • Salt to taste

Preparation of the braised beef:

  1. Clean the artichokes by removing the tougher outer leaves and the tips. Cut them into wedges and immerse them in water acidulated with lemon to prevent browning.
  2. Cut the meat into cubes and lightly coat with flour.
  3. In a large casserole, heat the oil and brown the floured meat until golden on all sides.
  4. Add the chopped onion and garlic and let sauté for a few minutes until translucent.
  5. Deglaze with the white wine and allow the alcohol to evaporate.
  6. Add the artichokes, rosemary, salt, and pepper. Cover with the broth and simmer gently for about 2-3 hours, or until the meat is very tender.

Preparation of the sweet potato purée:

  1. Peel the sweet potatoes and cut them into cubes.
  2. Place them in a pot with salted water and bring to a boil. Cook until tender, about 15-20 minutes.
  3. Drain the potatoes and mash them with a potato masher or blender.
  4. Add the butter, milk, and a grating of nutmeg and stir until a smooth, velvety purée is obtained. Adjust the salt.

Serve the braised beef hot accompanied by the sweet potato purée.

Trivia

Stracotto, which literally means “overcooked” in Italian, is a slow, low-heat cooking method that makes the meat incredibly tender. It is a traditional Italian dish, often served during festive occasions and family gatherings.

To complete the meal, consider a full-bodied red wine, perhaps a Chianti Classico or a Barolo, which pair beautifully with the rich flavor of the braised beef.