Garlic Infused Olive Oil & Pomegranate Dark Balsamic Vinegar
INGREDIENTS:
- 1 kg stewing beef
- 2 cups beef stock
- 1 large onion, small diced
- 1 pomegranate, seeded
- 1/2 cup red wine
- 1/4 cup Garlic Infused Olive Oil
- 1/4 cup Pomegranate Dark Balsamic Vinegar
- 2 tbsp Italian parsley, chopped
- 1 tbsp Kosher salt
- 1 garlic clove, in the skin
- 1/4 tsp dried oregano
- 1/4 tsp cinnamon
- 1/8 tsp dried thyme
- mashed potatoes or creamy polenta (optional)
DIRECTIONS:
Preheat oven to 300ºF.
Heat a large Dutch oven lidded casserole dish and add the Garlic Infused Olive Oil. Brown the beef in small batches, removing and setting aside.
Once all the beef has been browned, add the diced onion to the casserole. Turn the heat down and sauté the onions until they are translucent, approximately 7-10 minutes. Add in the garlic and deglaze with red wine and bring to a simmer.
Add the seasonings, the beef stock, and the Pomegranate Dark Balsamic Vinegar. Bring to a simmer and return the browned beef.
Return to a simmer, put the lid on and place in the oven.
Cook for 1.5 hours or until the meat is tender.
Garnish with the pomegranate seeds and chopped parsley, and serve.
** To create a smooth finish; once the meat is cooked, remove the meat using a slotted spoon and strain the remaining sauce. Bring to a boil until reduced by half. Add a tablespoon of butter to finish, and serve garnished on a bed of mashed potatoes or creamy polenta.
Recipe created by Chef Connie Raso, The Olive Experience
