Pomegranate Beef Recipes

BEEF TENDERLOIN WITH POMEGRANATE CHUTNEY

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.

POMEGRANATE BEEF

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.