Average: 5 (1 vote)


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

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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.