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Braised veal lying on a plate decorated with fresh herbs and pomegranate jewels

Braised Veal with Pomegranate and Red Wine

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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Servings 6 people

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.