Beef stewed in pomegranate juice and wine

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make juicy and soft beef stewed in pomegranate juice and wine? Prepare the necessary ingredients. In addition to beef ribs, you can use meat from the neck on the bone or shanks on the bone. You can replace dried rosemary with 1-2 sprigs of fresh. If you wish, in addition to the specified spices, you can add ready-made spice mixtures for beef or ribs.

2. STEP 2

   

   Rinse the meat, dry well with paper towels and cut into large portions. If the meat is not dried properly, droplets of water will begin to shoot out when they come into contact with boiling oil, and you will have to wash the stove and the walls around it.

3. STEP 3

   

   Peel the onion and cut into 4 parts.

4. STEP 4

   

   Wash the garlic cloves and, without peeling them, crush them with the flat side of a knife.

5. STEP 5

   

   Season the beef with salt, dredge it in flour on all sides and shake off any excess. After all, excess flour can burn in the pan and the meat will become covered with unsightly black dots. To ensure that the flour and spices are distributed evenly over the meat, I usually use a plastic bag.

6. STEP 6

   

   Heat 2 tbsp in a frying pan. l. vegetable oil and fry the meat in small portions over high heat until golden brown. Transfer the browned beef to a plate.

7. STEP 7

   

   Heat the remaining oil in a frying pan, add the onion and sauté until translucent.

8. STEP 8

   

   Add the garlic cloves and dried rosemary to the onion and fry for another 2-3 minutes.

9. STEP 9

   

   Pour pomegranate juice and red wine into the pan, add the remaining spices and stir. Bring to a boil, taste and add salt if necessary.

10. STEP 10

    

    Transfer the meat to a baking dish.

11. STEP 11

    

    Pour the pomegranate wine sauce over the fried meat.

12. STEP 12

    

    Cover the dish with the meat with a lid or tighten it tightly with foil and simmer in an oven preheated to 170°C for about 2 hours.

13. STEP 13

    

    Place the finished meat on a plate and cover with foil to keep warm. Strain the sauce through a strainer and serve with the meat. If desired, you can thicken the sauce: dilute 1/2 tsp in it. flour or cornstarch and simmer over low heat until thickened.

14. STEP 14

    

    Pour the sauce over the beef and serve, sprinkled with pomegranate seeds and herbs. Bon appetit!