Return to Beef Main Dish Recipes

 

Braised Grenada Beef w/ Pomegranate Salsa Verde

4 star rating
 

Add a Photo

Submitted by: gr8folks501311

 

Beef cubes are cooked in wine, onion, ginger and pomegranate syrup, served with a mix of pomegranate seeds, chives and cilantro.
 

Ingredients

  • 2 1/2 lb beef chuck roast, trimmed and cut into 2" pieces
  • 3/4 cup flour
  • 2 Tbsp Emeril's Steak Rub (can substitute other Steak seasoning mix)
  • 3 Tbsp extra virgin olive oil, divided use
  • 3 red onions, peeled and chopped
  • 3 garlic cloves, minced
  • 2 tbsp peeled and minced fresh ginger
  • 1 cup red wine
  • 1 1/2 cups beef broth
  • 3 Tbsp concentrated pomegranate syrup
  • For Pomegranate Salsa Verde:
  • 1 red onion, finely diced
  • 1/3 cup fresh parsley, chopped
  • 1/3 cup fresh cilantro, chopped
  • 2 Tbsp chives, chopped
  • Seeds from 1 pomegranate
  • 2 Tbsp prepared (low-carb) salad dressing
  • 1/2 tsp salt

Save Recipe

Interact

 
Method

Place flour and Steak Rub in large re-sealable bag and mix ingredients together. Add roast pieces to bag and gently shake to completely coat beef. Heat 2 Tbsp olive oil in large skillet; when hot, sear the meat on all sides, remove roast pieces from skillet and place on paper towels. Add remaining 1 tbsp olive oil to skillet; cook and stir onions, garlic and ginger for 8 minutes. Return the meat to the skillet; add red wine, beef broth and pomegranate syrup; bring mixture to a boil. Reduce to simmer; cover and simmer for 1 1/2 hours, stirring occasionally. Meanwhile, combine ingredients for Pomegranate Salsa Verde in medium bowl, lightly toss, cover with plastic wrap and refrigerate until ready to serve. Transfer braised beef to serving bowl and top with Pomegranate Salsa Verde.

 

Notes: Slow braising the meat makes for an especially tender dish.

 

Number of Servings: 8

 

Submitted by: gr8folks501311 ()

Comment
 
 

Advertisement