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Modern Australian recipes

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Roast rib of beef with Jerusalem artichoke puree recipe

Created by Allan Campion and Michele Curtis

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Cuisine: Modern Australian
Serves 6

Ingredients

1kg Jerusalem artichokes
100ml thickened (whipping) cream
50g soft butter
Salt and freshly ground black pepper
Oil for cooking
2 x 3 ribs (bones) of beef
250ml (1 cup) red wine
250ml (1 cup) beef stock
Freshly chopped parsley

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Preparation

Peel artichokes and place into a large saucepan, cover with water and bring to the boil. Reduce to a simmer and cook until tender, approx 10 minutes. Drain, and place in the food processor and puree roughly. Add cream and butter and continue pureeing until smooth. Adjust seasoning as required and set aside until ready to serve. This can be prepared up to 6 hours in advance.

Preheat oven to 180C. Heat a heavy-based frying pan over medium heat. Add a splash of oil and brown ribs all over. Place on a baking tray in the oven and cook for 40 minutes. Remove excess fat from the frying pan and return to the heat.

Add red wine and allow to reduce by half. Add stock and allow to simmer gently until needed. Remove beef from the oven and leave in a warm place, covered with a tea towel to rest for 10 minutes.

Gently reheat artichoke puree in a saucepan or the microwave. Stir through chopped parsley and spoon mounds onto plates. Slice beef, arranging a rib on top of the puree. Serve straight away with sauce.

If you enjoyed this Roast rib of beef with Jerusalem artichoke puree recipe then browse more Modern Australian recipes, meat recipes, allan campion and michele curtis recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

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