This braised veal with pomegranate and red wine is so tender that it almost falls apart when poked with a fork! It is slowly cooked in a savory sauce made with red wine, tomatoes, pomegranate juice and fresh herbs and aromatics. Deep and robust flavours of this fabulous dish together with a creative presentation make it a perfect choice for a special occasion. Serve over roasted eggplant and burrata salad for a true home gourmet experience.
The Flavour Affair:
Veal + Pomegranate + Tomatoes + Mint + Parsley + Red wine
Sweet pomegranate, tart tomatoes and fresh herbs brighten the taste and balance the intensity of the red wine sauce. This combination also works very well with lamb or beef.
Veal: go for a chuck roast or any other cut that has enough marble in it. Fat, in moderate quantities, is good: it will dissolve during the long cooking and keep the meat juicy and tender. Bone-in cuts are good, too.
Pomegranate: You can use either pomegranate juice or molasses. If using molasses, add 200ml beef, chicken or vegetable stock.
Tomatoes: Strained tomatoes work best here because of their smooth, thick consistency.
Mint and parsley: use fresh herbs for a more intense taste and aroma.
Red wine: you can use any dry red wine for the sauce. Red wine is important because its tannins add depth and complexity, and it also has acidity which helps to tenderize the meat.
Preparation tips for Braised Veal:
Braising is a technique that involves searing meat at high heat and then slowly cooking it in a covered pot with a small amount of liquid. For the best results, you will need a Dutch oven or a similar type iron-cast casserole. Here is a brief overview of the process:
Prepare the Meat: pat it dry with paper towels and season with salt and pepper.
Sear the Meat: heat oil in a heavy-bottom pan to medium high and sear the meat on all sides until browned. This helps to lock in the moisture while creating an attractive crust.
Saute Aromatics: remove the meat from the pot, lower the heat and saute garlic and rosemary.
Deglaze the pot: pour in the wine, pomegranate juice or stock and vinegar (if using) and scrape up any browned bits from the bottom and the sides of the pot. This adds flavor to the braising liquid.
Add Meat and Flavorings: return the seared meat to the pot and add tomatoes and pomegranate molasses, if using.
After that, bring the liquid to simmer over the stove top. The liquid should only go up to about 1/2 of the meat. Once it is simmering, transfer the casserole into the pre-heated oven at 170C. The slower it cooks, the better is tastes – so ideally, cook it at lower temperatures for a longer time. Every now and the check the meat for doneness and to make sure there is still enough liquid in the pot.
Braising is a versatile technique that can be adapted to various meats and flavour profiles. I hope you enjoy the rich and comforting results of your braising efforts!
Serving suggestions:
This veal is spectacular over a bed of fried eggplant topped with burrata, pomegranate jewels and pine nuts. Both the rich smokiness of eggplant and sweetness of burrata complement the flavour profile of the main, and the creamy textures add a nice variety.
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Braised Veal with Pomegranate and Red Wine
Equipment
- 1 Dutch oven or a large iron-cast casserole
Ingredients
- 1.2 kg braising beef cut into large chunks
- 8 cloves of garlic smashed
- 200 ml chopped or strained tomatoes
- 200 ml pomegranate juice see notes
- 1/2 glass dry red wine or swap for chicken stock
- 1/2 cups each fresh mint and parsley
- 2 sprigs of rosemary optional
- salt and pepper to taste
Instructions
- Heat oil to medium high in a large iron-cast casserole. Start by browning the veal in olive oil in a large oven proof casserole, then set aside.
- Sear the veal until browned on all sides. Do this in batches to not overcrowd the pan. Transfer the meat to a plate.
- In the same casserole, saute garlic for a couple of minutes until fragrant.
- Deglaze the casserole with red wine and simmer for a few minutes until the alcohol evaporates.
- Add the pomegranate juice (or pomegranate molasses and stock), tomatoes, rosemary and herbs and salt and bring to simmer.
- Return the meat to the casserole, cover and place into a preheated oven at 170C for 2-2.5 hrs, or at 160C for longer. Check a few of times in between to make sure there’s still enough liquid. The veal is ready when the pieces are falling apart poked with the fork.
- Serve topped with pomegranate jewels and fresh herbs.
Notes
- You can swap pomegranate juice with 1 tbsp molasses. In this case, add 200ml of beef, chicken or vegetable stock.
- If you don’t want to use wine, swap it for stock and add a splash of red vinegar.
