Beef stewed in pomegranate juice and wine

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

   Wash the meat, dry it well with paper towels and cut into large portions. If the meat is not dried properly, then water droplets in contact with boiling oil will start shooting and you will have to wash the stove and the walls around.

3. Step 3:

   

   Peel the onion and cut it into 4 parts.

4. Step 4:

   

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

5. Step 5:

   

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

6. Step 6:

   

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

7. Step 7:

   

   Heat the remaining oil in a frying pan, put the onion and spasser until transparent.

9. Step 8:

   

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

10. Step 9:

    

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

11. Step 10:

    

    Transfer the meat to a baking dish.

12. Step 11:

    

    Pour the roasted meat with pomegranate-wine sauce.

13. Step 12:

    

    Cover the meat form with a lid or tighten tightly with foil and put it to languish in preheated to 170 °In the oven for about 2 hours.

14. Step 13:

    

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

15. Step 14:

    

    Pour the sauce over the beef and serve it to the table, sprinkling with pomegranate seeds and herbs. Bon appetit!