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**