POMEGRANATE SHORT RIBS
I like drizzling the short rib's pomegranate molasses sauce on top of simple roasted vegetables. It's a bit tangy and a bit sweet, and adds a nice depth of flavor to sweet and savory dishes alike. Pomegranate molasses can be found in Whole Foods, in specialty food stores or online. -Shannon Sarna, South Orange, New Jersey
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Combine the first 5 ingredients; rub over ribs. Refrigerate, covered, at least 2 hours. In a large skillet, heat oil over medium heat. Brown ribs on all sides in batches. Transfer to a 5-qt. slow cooker. Discard drippings, reserving 2 tablespoons. Add onion to drippings; cook and stir over medium-high heat until tender, 8-10 minutes. Add garlic and tomato paste; cook 1 minute longer., Add wine to pan; increase heat to medium-high. Cook 10 minutes until slightly thickened, stirring to loosen browned bits from pan. Transfer to slow cooker. Add stock, molasses and, if desired, soy sauce, making sure ribs are fully submerged in liquid. Cook, covered, on low 6-8 hours, until ribs are tender. Serve ribs with parsley and pomegranate seeds.
Nutrition Facts : Calories 267 calories, Fat 14g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 428mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 19g protein.
BEEF TENDERLOIN WITH POMEGRANATE CHUTNEY
When I want to show family and friends some culinary love, I roast a tenderloin and serve it with a sweet-tart pomegranate and apple chutney. -Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 425°. In a small bowl, mix thyme, rosemary, brown sugar, salt and pepper. Place tenderloin on a rack in a shallow roasting pan. Brush mustard over roast; sprinkle with herb mixture. Roast 40-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. , Meanwhile, for chutney, cut pomegranate in half. Working over a small bowl and using a small spoon, separate pomegranate seeds from membranes, placing seeds in bowl and discarding membranes. In a large skillet, heat oil over medium heat. Add apple and shallots; cook and stir 8-10 minutes or until tender. Add ginger and garlic; cook 1 minute longer. Remove from heat. Add sugar, brandy, vinegar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened. Stir in pomegranate seeds; heat through. Serve with roast.
Nutrition Facts : Calories 381 calories, Fat 14g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 395mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 2g fiber), Protein 37g protein.
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
TURKISH PIZZA WITH SPICED POMEGRANATE BEEF & FETA
Homemade pizza always wins over takeaway- try this new topping idea of spiced mince, pickled cherry peppers, feta cheese and pine nuts
Provided by Jennifer Joyce
Categories Main course
Time 25m
Yield Makes 6
Number Of Ingredients 13
Steps:
- Mix the dough following pack instructions (leave about 2 tbsp of the bread mix in the bag for dusting and rolling out later). Knead for 8-10 mins, then coat the dough in oil, place in a large bowl and cover. Leave to rise until doubled in size. The warmer your kitchen is, the faster it will rise, but generally it should take 1-2 hrs.
- Heat oven to 240C/220C fan/gas 9 (or the highest setting). Sprinkle 2 baking trays with a little of the reserved flour and place in the oven to heat up.
- Heat the olive oil in a large frying pan until hot. Add the onions and garlic, and cook for a few mins until softened. Add the beef and let it brown for about 5 mins, breaking up the mince as it cooks. Pour off any excess oil. Add the spices, chilli, 2 tbsp of the tomato purée, 5 tbsp of the pomegranate molasses and some seasoning. Cook for 1 min, then remove from the heat.
- Divide the dough into 6 balls. Sprinkle the remaining flour over a work surface and roll out the dough, each to about 25cm across. Remove the trays from the oven and place 2 pizza bases on each (you'll need to cook in batches). Spread the remaining tomato purée on each base. Top with the meat mixture, peppers, feta and pine nuts. Cook for 10 mins or until the bases are cooked through and golden brown around the edges. Drizzle over the remaining pomegranate molasses and serve.
Nutrition Facts : Calories 439 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 1.6 milligram of sodium
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
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POMEGRANATE POT ROAST - BETTER HOMES & GARDENS
From bhg.com
4/5 (3)Total Time 2 hrs 40 minsAuthor Danielle CentoniCalories 412 per serving
- Preheat oven to 350°F. Sprinkle meat with 1 teaspoon salt and 1/2 teaspoon black pepper. In a 5- to 6-quart Dutch oven heat oil over medium-high. Add meat. Cook on all sides until browned, about 4 minutes per side. Transfer to a plate.
- Reduce heat to medium. Add onions to pot. Season with 1/4 teaspoon each salt and pepper. Cook 4 minutes or until tender, stirring to scrape up browned bits. Push onions to one side; add tomato paste to center of pot. Cook and stir 2 minutes. Add garlic. Cook 1 minute more, stirring to combine all.
- Add 1 cup pomegranate juice and the beef broth, stirring to scrape up any bits. Tie thyme and rosemary together with 100% cotton kitchen string. Add to pot along with bay leaves. Bring to boiling. Return meat to pot. Add carrots.
- Transfer to oven. Cook, covered, 1 1/2 hours. Add persimmons. Cook, covered, 30 minutes more or until beef is very tender. Remove from oven. Discard bay leaves and herb stems. Let stand 15 minutes.
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