Ingredients:
1 kg (2.2 lbs) asado (short ribs)
800 g (1.75 lbs) Jerusalem artichokes
½ tsp sea salt
½ tsp black pepper
2 tbsp brown sugar
7 sprigs thyme
½ tsp mace
10 cloves garlic
500 ml (2 cups) beef stock
Preparation:
Heat a grill pan over high heat. Season the asado with salt and pepper, then sear on both sides for about 2 minutes per side until a deep golden-brown crust forms.
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Wash the Jerusalem artichokes thoroughly and cut them in half lengthwise.
Line a baking tray with parchment paper. Place the asado in the center and arrange the Jerusalem artichokes around it. Add additional thyme and garlic cloves.
Sprinkle the brown sugar, black pepper, mace, and coarse salt over everything, then pour the beef stock on top.
Cover the tray first with parchment paper, then seal tightly with aluminum foil.
Bake in a preheated oven at 180°C (350°F) with convection for 30 minutes.
Reduce the oven temperature to 150°C (300°F) and cook for an additional 2 hours.
Remove the foil and parchment paper, increase the oven temperature to 220°C (425°F), and bake for another 15 minutes until caramelized and golden. Enjoy your rich and flavorful stew!
First published: 15:28, 02.21.25