| |
|
What You Need:
(To Serve: 4)
|
|
|
|
2 tablespoons olive oil
1 tablespoon minced garlic
1 ½ pounds beef chuck, round, or London broil
2 cups beef stock
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground cumin
One 10-ounce package frozen artichoke hearts, thawed, or one 15-ounce can, drained, rinsed, and halved
½ cup pine nuts
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Heat oil in a casserole. Add garlic and beef and saute over high heat until beef is browned on all sides.
|
2. Add stock and seasonings and bring to a boil. Lower heat, cover, and simmer for 1½ to 2 hours, or until fork tender.
|
3. Add artichokes and pine nuts. Simmer for 5 minutes. Slice beef and arrange on a serving plate.
|
4. Garnish with artichoke hearts and pour sauce on top.
|
|
|
|
|
