Beef Shoulder Roast with Pomegranate and Wine Reduction

Naomi Nachman, Host, Table for 2, Nachum Segal Network
5 pound beef shoulder roast
1 large onion, sliced
2 tablespoons Dijon mustard
1Tbsp 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 at the bottom of a roasting pan.
In a small bowl, mix mustard, garlic, oil and spices to form a paste.
Rub the paste all over the meat. (If you have the time, let the coated meat stand at room temperature for two hours to absorb the flavors.)
Mix the wine, pomegranate juice and ketchup and pour over the meat just before it goes into the oven.
Insert a meat probe into the thickest part of the meat, and set to 130 degrees Fahrenheit for medium-rare. If you prefer the meat more well done, cook longer when reheating (after slicing).
Set the oven temperature to 375 degrees for 45 minutes to brown the meat, then cover the meat and lower temperature to 350. Let the roast cook until the probe hits an internal temperature of 130 degrees Fahrenheit.
When the roast has cooled, slice thinly. Pour sauce into a gravy boat or pour directly over roast. Garnish with pomegranate seeds.

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