Pomegranate Habanero Beef Recipe 475

Steps:

• Combine flour, paprika, and 1 teaspoon cayenne pepper in a large, resealable plastic bag; shake to mix. Add beef and shake to coat beef in flour mixture. Remove beef from bag and shake to remove any excess flour mixture.
• Heat oil in a skillet over medium-high heat. Cook beef in hot oil until browned on all sides, 5 to 7 minutes. Remove beef with a slotted spoon to a slow cooker, retaining oil and drippings in the skillet.
• Saute onion in retained drippings until soft and translucent, 5 to 7 minutes; add to beef in slow cooker.
• Stir vegetable broth, potatoes, diced tomatoes with green chile peppers, carrots, tomato, chopped habanero pepper, habanero pepper halves, black pepper, and caraway seeds with the beef and onion in the slow cooker.
• Cook on Low for 4 hours. Remove and discard the habanero pepper halves before serving.

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.

Steps:

• Place peppers in a food processor; pulse until combined. Add 1 cup vinegar; process until peppers are finely minced. Transfer to a 6-qt. stockpot. Stir in sugar, pomegranate juice and remaining vinegar. Bring to a full rolling boil over medium heat, stirring constantly. Boil 10 minutes. Remove from heat. Stir in pectin. Return to a boil, stirring constantly. Remove from heat; skim off foam., Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

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.