Grass Fed Beef in Pomegranate Sauce
Why? The mesa is clouded in white this morning- again. We woke to a fresh dusting of snow. I'm posting on a laptop in bed, snug beneath a Pendleton blanket, hoping Steve lights a fire in the kiva soon.
And then there is the loopy ritual of locating gloves that migrate to the oddest hiding places- inside boots or under folded pillow cases. If it isn't obvious to you, Perceptive Reader, I am more than ready for spring. Until she arrives, I remain a big fan of winter comfort food.
Last night I tossed together an intuitive combination of pomegranate juice and balsamic vinegar sweetened with pure maple syrup. Odd, you think? Just taste this.
And by the way, my recipe is featured in the fab new cookbook: Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking.
Slow Cooker Grass Fed Beef in Pomegranate Sauce Recipe
ou can slow cook this in a slow cooker like we did or slow simmer it, covered, on the stove top. It's an easy sauce- no fuss. And huge on flavor. Big, bold lip-smacking flavor. I could regale you with factoids about how good pomegranate juice is for you- with all those nifty antioxidants and all- but you know what? It's just tastes so crazy good. Try it.
1 1/2 to 2 pounds grass fed beef or buffalo roast or steak, fat trimmed
Light olive oil, as needed
1 onion, sliced
4-5 cloves garlic, chopped
1 cup unsweetened pomegranate juice
1 14-oz can Muir Glen fire roasted crushed tomatoes
1/4 cup balsamic vinegar- omit for yeast-free
1/8 cup pure maple syrup- or use agave to keep it lower glycemic
1/2 cup fresh cranberries or golden raisins
1 teaspoon dried French herb mix or Bouquet Garni
A small pinch of cinnamon
I slow-cooked my recipe in a slow cooker because that's what works for me here at high altitude. You can follow suit and Crock Pot your little heart out. Or do it old-school style, in a heavy Dutch oven or soup pot.
Salt the beef on all sides. Wait a few minutes. Kiss the cook. Get your slow cooker situated and turned on to High.
Heat a heavy pot over medium-high heat. Brown the beef on all sides to sear in the flavor, using long tongs to turn the pieces. This doesn't take but maybe five minutes, or so. Remove the beef and set aside.
Add a small dash of olive oil to the crock. Add in sliced onion and garlic. Stir to coat with the olive oil. Place the beef on top.
Pour in the pomegranate juice, crushed tomatoes, balsamic vinegar and maple syrup. Stir to combine. Add the cranberries or raisins, dried herbs, a pinch of cinnamon, sea salt and ground pepper.
Stir a little bit to co-mingle ingredients.
Cover and let the magic happen- about 4 to 5 hours.
Taste test the sauce for seasoning adjustments. My intuitive combo was the perfect balance of tart and savory with a hint of sweetness.
We served ours with a generous mound of whipped mashed potatoes. Heaven. Seriously.