POMEGRANATE BEEF
Make and share this Pomegranate Beef recipe from Food.com.
Provided by ratherbeswimmin
Categories Roast Beef
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Use a 6-quart slow cooker; swirl the olive oil into the bottom of the stoneware.
- Add the onion.
- Rub the cinnamon, herbs, and salt on all sides or the meat and add to the stoneware with the garlic, the whole can of tomatoes, pomegranate juice, balsamic vinegar, and maple syrup.
- Sprinkle the raisins on top.
- Cover and cook on LOW for 8 hours, or on HIGH for 5 hours.
- The meat is done when it has reached the desired tenderness.
- Serve with mashed potatoes or polenta, and drizzle with the sauce.
Nutrition Facts : Calories 312.1, Fat 8.9, SaturatedFat 3.1, Cholesterol 112.3, Sodium 305.8, Carbohydrate 21.5, Fiber 1.6, Sugar 14.1, Protein 38.3
POMEGRANATE HABANERO BEEF RECIPE - (4.7/5)
Provided by sz8jm9
Number Of Ingredients 7
Steps:
- Crock Pot: 1) Pat the roast VERY dry with paper towels and season with the salt. You want the meat to be very dry so that a nice crust will form when you sear it. Otherwise the surface will steam instead of brown. 2) Heat a pan over medium-high heat, then add the ghee. (Ghee is great for searing meat because it has such a high smoke point.) Sear all sides for about 4 to 6 minutes each or until a golden brown crust forms. 3) Throw everything into the slow cooker for 5 to 7 hours on low. You may have to reduce the juices down in a small saucepan on the stove when the meat is full cooked so it's not too watery. 4) Shred with two forks. It's great served over roasted sweet potatoes. Dutch Oven: 1) Preheat the oven to 325F. 2) Pat the roast VERY dry with paper towels and season with the salt. You want the meat to be very dry so that a nice crust will form when you sear it. Otherwise the surface will steam instead of brown. 3) Heat a Dutch oven over medium-high heat, then add the ghee. (Ghee is great for searing meat because it has such a high smoke point.) Sear all sides for about 4 to 6 minutes each or until a golden brown crust forms. 4) Turn off the heat, and add the habanero (or jalapeño), beef broth, and pomegranate juice. Put the lid on the Dutch oven and put the pot into the oven. 5) Bake for about 3 hrs or until the meat is very tender. Shred with two forks. It's great served over roasted sweet potatoes.
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