Beef shoulder and cardoons in lemon sauce by Chef Oren Asido. Photography: Noam Preisman, Styling: Einav Reichner
Beef shoulder and cardoons in lemon sauce by Chef Oren Asido. Photography: Noam Preisman, Styling: Einav Reichner
Recipe

Beef Shoulder and Cardoons in Lemon Sauce

Chef Oren Asido's festive springtime creation, beef shoulder and cardoons in lemon sauce, brings wild artichoke stems to the table

This beef shoulder stew with cardoons in lemon sauce is a great dish for any festive of holiday dinner.

The origin of this stew can be found in Tunisia and Algeria, where it is customary to prepare beef, slow-cooked, in various sauces for Shabbat and holidays. Beef shoulder in lemon sauce is a staple dish for many families.

The cardoons used in this recipe are a type wild artichoke, which has small spines and thick stems. Unlike the more familiar artichoke, you don’t eat the bud of the artichoke but its stem – alone or with meat, chicken or fish. The addition of lemon juice neutralizes the natural bitterness of the cardoons and adds an exclusive fresh taste to them. I never peel an artichoke with gloves – the color it leaves on my hands takes me back to my grandparents’ house where they grew artichokes and used them in countless holiday dishes.

Ingredients for Beef Shoulder in Lemon Sauce

For the cardoons:

  • 2.2 lbs (1 kilogram) cardoons Peeled, free of fibers and cut into 2¾" (7 cm) long segments
  • 1/2 cup lemon juice
  • 1 tablespoon turmeric

For the meat:

  • 1/2 cup oil
  • 4 lbs 6.5 oz (2 kilograms) beef shoulder (Minute Steak Roast) cut into medium cubes

For the stew:

  • 1/2 cup oil
  • 5 onion medium, cut into strips
  • 10 garlic cloves whole, peeled
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon turmeric
  • 1 heaping teaspoon Salt or to taste
  • 1/4 cup lemon juice

Instructions

  • 1. Place the cardoons in a pot, cover with plenty of water, add lemon juice and turmeric and bring to a boil. Lower the heat and cook for about an hour to get rid of the bitterness. Drain and set aside.

  • 2. Heat oil in a pot and sear meat cubes on all sides for 2-3 minutes until browned. Cover with boiling water and cook for about two hours until slightly softened. Drain.

  • 3. Heat oil in a flat pot and fry onion and garlic for 3 minutes, while stirring, until golden. Season, add lemon juice, the cardoons and the meat, cover with water and bring to a boil. Lower the heat and cook for another hour to fully soften the meat. Taste and adjust for seasoning.

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*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.