Best Pomegranate Habanero Beef Recipes

POMEGRANATE HABANERO SHREDDED BEEF RECIPE

Steps:

• Preheat the oven to 325°F. Pat the roast VERY dry with paper towels and season with the salt. You want the meat to be very dry so that a nice crust will form when you sear it. Otherwise the surface will steam instead of brown.
• Heat a Dutch oven over medium-high heat, then add the ghee. (Ghee is great for searing meat because it has such a high smoke point.) Sear all sides for about 4 to 6 minutes each or until a golden brown crust forms.
• Turn off the heat, and add the habanero (or jalapeño), beef broth, and pomegranate juice. Put the lid on the Dutch oven and put the pot into the oven.
• Bake for about 3 hrs or until the meat is very tender. Shred with two forks. It's great served over roasted sweet potatoes. Bonus points for serving with a drizzle of pomegranate reduction. To make that, pour ½ cup pomegranate juice into a small pot. Bring to a boil then reduce to a simmer until the juice has reduced by about half and coats the back of a spoon. Just keep an eye on it because it can burn quite easily. If you're on Whole30 I would avoid the reduction because of sugar content.

POMEGRANATE HABANERO BEEF RECIPE - (4.7/5)

Steps:

• Crock Pot: 1) Pat the roast VERY dry with paper towels and season with the salt. You want the meat to be very dry so that a nice crust will form when you sear it. Otherwise the surface will steam instead of brown. 2) Heat a pan over medium-high heat, then add the ghee. (Ghee is great for searing meat because it has such a high smoke point.) Sear all sides for about 4 to 6 minutes each or until a golden brown crust forms. 3) Throw everything into the slow cooker for 5 to 7 hours on low. You may have to reduce the juices down in a small saucepan on the stove when the meat is full cooked so it's not too watery. 4) Shred with two forks. It's great served over roasted sweet potatoes. Dutch Oven: 1) Preheat the oven to 325F. 2) Pat the roast VERY dry with paper towels and season with the salt. You want the meat to be very dry so that a nice crust will form when you sear it. Otherwise the surface will steam instead of brown. 3) Heat a Dutch oven over medium-high heat, then add the ghee. (Ghee is great for searing meat because it has such a high smoke point.) Sear all sides for about 4 to 6 minutes each or until a golden brown crust forms. 4) Turn off the heat, and add the habanero (or jalapeño), beef broth, and pomegranate juice. Put the lid on the Dutch oven and put the pot into the oven. 5) Bake for about 3 hrs or until the meat is very tender. Shred with two forks. It's great served over roasted sweet potatoes.

SPICED HABANERO FLANK STEAK

Steps:

• Add all the ingredients for the Spiced Habanero Marinade to the blender. Blend until smooth. Add your flank steak to a food safe bowl or bag along with the marinade. Mix thoroughly then place in the fridge for at least 4 hours but ideally overnight.
• The next day, add your ingredients for the Pineapple Cilantro Puree to a blender and blend until smooth. Place in the fridge until ready to use.
• Preheat your fire to high temperature (around 400F) for direct grilling.
• Pull your steaks out from the fridge and discard leftover marinade. Add steaks to the grill and cook for about 6-7 minutes per side or until the internal temperature is 125F internal. Once done, pull the steaks off and rest for 5-7 minutes.
• Slice your steaks, garnish with cilantro plus limes and serve with the Pineapple Cilantro Puree on the side. Enjoy!

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.