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Beef languished in pomegranate juice and wine

Cooking recipes / Top Picks / Second hot dishes

6 servings
2 hours 30 min

Beef ribs - 1 kg, Pomegranate juice - 250 ml, Red wine - 150 ml, Onions - 1 pc., Garlic - 3 teeth., Vegetable oil - 3 tbsp., Wheat flour - 2 tbsp., Bay leaf - 1 pc., Rosemary dry - 1 tea., Mixture of ground peppers - 0.25 tsp., Chili pepper - 1 gram, Salt - to taste

How do you make juicy and soft beef languished in pomegranate juice and wine? Prepare the necessary ingredients. In addition to beef ribs, you can use meat from the neck to the bone or shins on the bone. Dried rosemary can be replaced with 1-2 sprigs fresh. If desired, in addition to these spices, you can add ready-made mixtures of spices for beef or ribs.

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

Peel and cut the bulb into 4 parts.

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

Salt the beef, roll on all sides in the flour and shake off the excess. After all, extra flour can burn in a pan and the meat will be covered with ugly black dots. So that the flour and spices are distributed evenly over the meat, I usually use a cellophane bag.

In a frying pan, heat 2 tbsp vegetable oil and fry the meat in small portions over high heat until golden. Transfer the roasted beef to a plate.

In a frying pan, heat the remaining oil, lay out the onions and spray until transparent.

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

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

Transfer the meat to a baking dish.

Pour the fried meat over the pomegranate-wine sauce.

Cover the tin with a meat lid or tighten tightly with foil and set to languish in the oven preheated to 170 ° C for about 2 hour.

Put the finished meat on the dish and cover with foil so that it does not cool. Strain the sauce through a strainer and serve to the meat. If desired, you can thicken the sauce: dilute 1/2 tsp flour or cornstarch in it and cook over low heat until thickened.

Pour the sauce over the beef and serve, sprinkling with pomegranate grains and herbs. Enjoy your meal!