Picture by Melinda Strauss
If you aren’t living in the 5 Towns in New York, you may have missed this recipe which I developed for Gourmet Glatt. They published it in the quarterly newsletter called Market To Table. I want to share it with my friends across the world.
Roast with pomegranate and wine reduction
5 pound beef shoulder roast
1 large onion, sliced
2 tablespoons Dijon mustard
1 tablespoon extra-virgin olive oil
1 tsp kosher salt
Crushed black pepper
1 tsp paprika
1 tsp onion powder
1 tsp cumin
6 cloves garlic crushed
½ -cup red wine
½ cup pomegranate juice (such as Pom)
1 cup ketchup
Pomegranate seeds for garnish
Place the onions on the bottom of a roasting pan.
In a small bowl take mustard, garlic, oil and spices and mix them together to form a paste.
Rub the paste all over the meat.
If you have time let the meat stand at room temperature for a two hours to absorb some of the flavors.
In a small bowl mix the wine, pomegranate juice and ketchup. Right before it goes into the oven, pour the mixture over the meat.
Insert a meat probe into the thickest part of the meat and set the probe to 130 degrees Fahrenheit. This will be medium-rare. You can always cook it longer when reheating after slicing the meat.
Set the oven temperature to 375 degrees for 45 minutes to brown the meat, then lower it to 350 and cover the meat and let it cook until the probe hits 130 internally Fahrenheit.
When the roast has cooled, slice thinly and pour sauce over roast or place in a gravy boat. Garnish with pomegranate seeds.
Cooks note: I like using a probe to make sure I get perfectly cooked meat. It helps take out the guess work of then the meat is ready. If you don’t have a probe, you can stick a long toothpick or skewer and the juices should run clear. The best way to eat this roast is medium rare.