Mediterranean Boiled Beef

For Mediterranean boiled beef, preheat the oven to 180 degrees.

Season the meat with pepper and salt. In a roasting pan, brown properly all around in a little heated olive oil and remove. Sauté the chopped onions in the roaster, add the paradeis pulp and fry briefly, deglaze with red wine.

Add the boiled beef and chopped garlic, pour in the soup. Wash and dry the herbs and add them.

Once briefly bring to a boil and then stew with the lid closed in the oven at 180 ° C in about an hour and a half.

Cut off the stem end of the artichoke hearts, cut away the outer leaves. Scoop out the ‘hay’ with a teaspoon. Cut the artichoke bottoms in half and chop crosswise into bite-sized pieces.

After an hour and a half of cooking, remove the herbs from the roaster and add the vegetables, steaming again for about 30 minutes until the vegetables are tender.

Remove the meat and briefly boil the stock with the vegetables. Season with salt and pepper and thicken with a little starch if necessary.

Mediterranean boiled beef is now cut into slices, arranged on a plate or plates and served with the braised vegetables.

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