For those of you who just want a recipe to wow your guests at a shabbat meal, we have a slow-braised asado recipe. Asado is a popular cut of meat in Israel. It’s a short-rib cut, highly flavorful and full of delicious fat, which makes it wonderfully succulent and tasty. it works best when braised for long periods of time. We made ours with pomegranate juice and garlic, and served it with fried disks of polenta and a mushroom-fig ragu.
Pomegranate Glazed Asado
Servings
4 Servings
Ingredients
- 2.5 pounds 1 kilo asado
- 6-8 cloves garlic
- 1.5 cups freshly squeezed pomegranate juice
- 2 tbsp honey
- juice of ¼ lemon
- salt and pepper
- 3 sprigs thyme
Instructions
- Marinate asado with pomegranate juice and lemon for a minimum of two hours, preferably overnight. When ready to prepare, preheat oven to maximum and place asado in a pan with the rest of the ingredients. Cover well. Cook for 15 minutes on maximum temperature and then lower temperature to 300º and cook for 3-4 hours, or until meltingly tender. Take half of the leftover juices from the pan and reduce in a saucepan until it has a thicker consistency. Garnish the meat with fresh pomegranate seeds and reduced pan juices.
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- **All photos courtesy of Bracha Arnold and Nechama Jacobson**
I certainly want to try your pomegranite glazed asado recipe.