POMEGRANATE-BRAISED SHORT RIBS
Add some jewel-like pomegranate seeds before serving -- they give tang and color and make the dish look fancy in a flash.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 3h45m
Number Of Ingredients 10
Steps:
- Preheat oven to 275 degrees. In a large heavy pot with a tight-fitting lid, heat 2 tablespoons oil over high. Season short ribs with salt and pepper. In batches, brown ribs on all sides. Transfer to a plate, pour off oil, and wipe loose bits out of pot.
- Reduce heat to medium-high and add remaining 3 tablespoons oil to pot. Add onion, garlic, and thyme. Cook, scraping up browned bits with a wooden spoon, until onion is softened, 5 minutes. Add flour and stir to coat. Whisk in pomegranate juice and wine and bring to a boil, stirring frequently. Return ribs to pot, cover, and transfer to oven.
- Bake until ribs are easily pierced with the tip of a paring knife, about 3 hours. With a slotted spoon, carefully transfer ribs to a large platter. Strain liquid into a fat separator, let sit briefly, and return to pot, discarding fat (or, skim off fat with a spoon). Bring to a boil over medium-high and cook until reduced to a sauce-like consistency, 10 minutes. Strain through a fine-mesh sieve, season with salt and pepper, and pour over ribs. Top with pomegranate seeds.
Nutrition Facts : Calories 629 g, Fat 46 g, Fiber 1 g, Protein 25 g, SaturatedFat 20 g
BRAISED POT ROAST WITH POMEGRANATES
Provided by Colette Rossant
Categories dinner, roasts, main course
Time 3h30m
Yield Six to eight servings
Number Of Ingredients 15
Steps:
- Place the garlic cloves, sage, six tablespoons of oil, the vinegar, lemon juice, kosher salt and freshly ground pepper in a food processor. Process until all the ingredients are finely chopped.
- Place the meat in a roasting pan. With a knife make several incisions in the meat and insert the slivers of garlic. Then pour the marinade over the meat. Cover the pan with foil and refrigerate overnight.
- The following day, heat the remaining two tablespoons of oil in a pan large enough to hold the meat. When the oil is hot, add the sliced onion and saute them until they are lightly golden. Remove the meat from the marinade and brown on all sides over high heat. Then add the marinade, chicken stock, two cups of water, soy sauce and salt and pepper to taste. Bring to a boil, lower the heat and simmer for two and one-half hours or until the meat is easily pierced with a fork. Remove the meat from the pan and cool.
- Meanwhile, degrease the sauce. Then cut the pomegranates in two and remove the seeds. Add the seeds to the meat sauce.
- Slice the meat and return to the saucepan. Reheat gently.
- With a spatula, remove the meat to a large platter. Pour some sauce with pomegranate over the meat. Garnish with parsley and serve the remaining sauce in a gravy boat.
Nutrition Facts : @context http, Calories 1211, UnsaturatedFat 48 grams, Carbohydrate 31 grams, Fat 91 grams, Fiber 3 grams, Protein 66 grams, SaturatedFat 33 grams, Sodium 1455 milligrams, Sugar 20 grams
BRAISED FENNEL WITH POMEGRANATE
Team pomegranate juice with garlic, orange juice, and chicken broth for a delicious braising liquid.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 10
Steps:
- Heat a large skillet over high; add olive oil and fennel in a single layer (work in batches, if needed). Season with salt and pepper; cook until browned, 2 minutes a side. Add garlic, orange juice, broth, and pomegranate juice. Bring to a boil; cover and simmer, turning once, until tender, 8 minutes. Uncover; cook on high until liquid is syrupy, about 3 minutes. Transfer to a plate; let cool 5 minutes. Serve, sprinkled with mint, fennel fronds, hazelnuts, and pomegranate seeds.
BRAISED FLANKEN WITH POMEGRANATE
I'd always thought that flanken was specific to boiled beef or soup. But a little research divulged that the brawny cut is hugely popular in braises (and pot-roasting is arguably the same as braising), especially in Germany, Austria and Hungary. It also shines in Asian cuisines, particularly Korean, in which it's seared and served rare. Arthur Schwartz, in his book "Jewish Home Cooking" (Ten Speed Press, 2008), extols the virtues of flanken. He points out that it's from the same part of the animal as short ribs, cut across rather than along the bones. But while short ribs have achieved culinary stardom and high prices, flanken remains cheap and obscure. And just as tasty.
Provided by Melissa Clark
Categories dinner, main course
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees. Season meat generously all over with salt and pepper. Heat a large ovenproof Dutch oven over medium-high heat. Sear meat in batches until dark golden, 3 to 4 minutes a side. Transfer meat to a platter.
- Add oil to pan and sauté carrots, celery, leeks, garlic and shallot until vegetables are softened and slightly caramelized, about 5 minutes; season lightly with salt and pepper. Add pomegranate juice and wine, and cook, scraping browned bits from bottom of pan, until most of the liquid is evaporated, about 2 minutes. Stir in the stock, thyme, rosemary, bay leaf, cloves, 1/2 teaspoon salt and 1/2 teaspoon pepper. Return meat to pot. Liquid should reach halfway up sides of meat. If not, add a little more stock or water.
- Cover pot and transfer to oven. Cook, turning meat every 30 minutes until fork tender, about 2 hours.
- If you have time, let meat cool and chill overnight. The next day, remove fat from surface, then reheat over low heat. Stir in the pomegranate molasses if using, and sprinkle with pomegranate seeds and cilantro just before serving.
Nutrition Facts : @context http, Calories 982, UnsaturatedFat 42 grams, Carbohydrate 18 grams, Fat 77 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 24 grams, Sodium 601 milligrams, Sugar 9 grams, TransFat 1 gram
BRAISED BRISKET WITH POMEGRANATE JUICE, CHESTNUTS AND TURNIPS
Provided by Joan Nathan
Categories dinner, main course
Time 5h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Place the brisket in a shallow roasting pan fat side up; add 2 1/2 tablespoons salt, the coffee and cardamom; and rub all over the brisket. Cover lightly with foil and refrigerate for two days.
- Preheat a broiler. Place the pan with the brisket under it until the meat is evenly browned and much of the fat rendered, about 15 minutes. Remove, transfer brisket to a platter and turn oven to 300 degrees.
- Pour the fat into a Dutch oven or other heavy covered pan large enough to hold the brisket. There should be about 1/4 cup fat; if needed, add vegetable oil. Place the pan over medium-high heat, and add onions, carrots, garlic and a pinch salt. Sauté until lightly browned, about 10 minutes. Add turnips, cumin, black pepper and turmeric. Cover and cook, stirring once or twice, for 5 minutes.
- Add licorice or licorice tea bag, and pomegranate juice. Stir, scraping the bottom of the pan. Add brisket, bring to a simmer, and baste with the juice.
- Cover the pan tightly and place on the middle rack in the oven. Cook until very tender, about 4 hours, basting every 45 minutes. Remove from the oven and discard licorice or tea bag and garlic halves. If desired, at this point, cool the brisket and vegetables, cover, and refrigerate overnight.
- Just before serving, skim the fat and place the pan over medium-low heat. Add chestnuts and reheat just until steaming. Stir in dill and parsley. Transfer brisket to a cutting board and slice against the grain. Serve with vegetables and sauce.
Nutrition Facts : @context http, Calories 891, UnsaturatedFat 29 grams, Carbohydrate 38 grams, Fat 60 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 23 grams, Sodium 1221 milligrams, Sugar 20 grams, TransFat 0 grams
LAMB BRAISED IN POMEGRANATE
This pomegranate braised lamb shoulder is about as seasonally appropriate as it gets, and one of the best things I've tasted in a long time.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Chops
Time 2h45m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Generously season lamb chops with salt and black pepper.
- Heat vegetable oil in a Dutch oven over high heat. Place lamb chops in Dutch oven and cook until browned on all sides, about 8 minutes. Transfer lamb to a plate and reduce heat to medium.
- Stir onion and a pinch of salt into the Dutch oven; cook until onions are slightly golden, about 3 minutes. Stir in garlic and cook for 30 seconds.
- Pour pomegranate juice into the Dutch oven and scrape any browned bits off of the bottom of the pot. Pour in balsamic vinegar, increase heat to high, and bring to a boil.
- Stir rosemary, mint leaves, and red pepper flakes into pomegranate juice mixture. Continue to boil until liquid is reduced by half, about 10 minutes. Return lamb and any accumulated juices to Dutch oven, spoon pomegranate mixture over lamb, and cover.
- Cook in the preheated oven until meat is fork tender, about 2 hours. Transfer lamb to a plate and set Dutch oven on the stovetop over high heat. Bring pomegranate mixture to a boil; cook, skimming any fat that accumulates, until liquid is reduced by 1/3, about 5 minutes.
- Stir in honey and season with salt and black pepper to taste. Return lamb to the Dutch oven; stir to combine. Garnish with pomegranate seeds, sliced mint leaves, and pumpkin seeds.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 23.3 g, Cholesterol 134.5 mg, Fat 34.1 g, Fiber 0.8 g, Protein 34.9 g, SaturatedFat 13.7 g, Sodium 190.2 mg, Sugar 18.3 g
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