Beef Pomegranate Pot Roast

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Ingredients:
3 beef rib eye steaks
½ of a Pomegranate
1 cup frozen spinach – (I used 2 but 1 cup would be better)
3 tbs Feta Cheese
¼ tsp Meat tenderizer powder
½ tsp Coriander powder
Black pepper powder
Salt to taste
1 tbs Panko breadcrumbs
½ tsp Red Chili powder
1 Onion – sliced
2 cups Vegetable stock
½ cup Pomegranate juice
½ a Beef bullion cube – (you do not need to use this if you are using beef broth, please be advised if you put this in – add less salt).
1 tsp Ginger paste
1 tsp Garlic paste
4 tbs of oil to fry

Cookware needed:
1 Dutch oven
3 toothpicks
1 Meat Tenderizer
1 Oven
1 Microwave

Method:
Place a plastic bag or cover underneath your cutting board because you are about to make a mess.
Wash and pat dry the beefsteaks.
Place on a cutting board and sprinkle meat tenderizer powder and ½ of the pomegranate arils received from ½ of the Pomegranate.
Use the meat tenderizer and smash the pomegranate seeds into the beef.

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Meanwhile, in a separate bowl defrost the frozen spinach by cooking it in the microwave for 2 minutes.
To the spinach add the feta cheese, remaining half of the pomegranate arils, panko breadcrumbs, coriander powder and ¼ tsp of the black pepper powder.
Mix well – (if you don’t like the crunch of pomegranate seeds crush them well while mixing).

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Take 4 fingers full of the spinach mixture and place on top of the beef. (You may have left over spinach mixture)
Roll up the beef tightly and use a toothpick to secure in place.
Sprinkle the rolled beefsteaks with pepper and salt.

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Heat oil in a Dutch oven and add the rolled beefsteaks.
Brown on either side and remove from heat and set aside.

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In the same Dutch oven add sliced onions and ginger and garlic paste and cook till slightly translucent brown.
Add the left over spinach mixture and mix well with the onions; let it cook for a minute or two.
Add the vegetable broth, bullion cube and pomegranate juice and let it come to a boil.

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Add the browned beef steaks, red chili powder and salt.
Cover the Dutch oven.
Set in the Oven at 350° for 2 hours.
Remove and serve hot.

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2 thoughts on “Beef Pomegranate Pot Roast

  1. Great combination of flavors. 🙂

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