3 bay leaves
1 lb. carrots, peeled and cut into(^1) 1/2 -inch pieces
2 medium Fuyu persimmons,
cap removed, halved, and
cut into wedges
1/4 cup honey
1 Tbsp. lemon juice
1/4 cup pomegranate seeds
- Preheat oven to 350°F. Sprinkle
meat with 1 tsp. salt and 1/2 tsp. black
pepper. In a 5- to 6-qt. Dutch oven
heat oil over medium-high. Add
meat. Cook on all sides until browned,
about 4 minutes per side. Transfer
to a plate. - Reduce heat to medium. Add onions
to pot. Season with 1/4 tsp. each salt
and pepper. Cook 4 minutes or until
tender, stirring to scrape up browned
bits. Push onions to one side; add
tomato paste to center of pot. Cook
and stir 2 minutes. Add garlic. Cook
1 minute more, stirring to combine all. - Add 1 cup pomegranate juice and
the beef broth, stirring to scrape up any
bits. Tie thyme and rosemary together
with 100% cotton kitchen string. Add to
pot with bay leaves. Bring to boiling.
Return meat to pot. Add carrots. - Transfer to oven. Cook, covered,
(^1) 1/2 hours. Add persimmons. Cook,
covered, 30 minutes more or until
beef is very tender. Remove from oven.
Discard bay leaves and herb stems.
Let stand 15 minutes.
- Meanwhile, for pomegranate syrup:
In a medium saucepan combine
remaining 11/2 cups pomegranate juice,
the honey, and lemon juice. Bring to
boiling over medium, stirring to dissolve
honey; reduce heat. Simmer,
uncovered, 30 minutes or until reduced
to 1/2 cup. Let cool. (The syrup will
thicken slightly as it cools.) - To serve: Drizzle the meat with
pomegranate syrup. Top with
pomegranate seeds and, if desired,
additional fresh thyme and rosemary.
Serves 6.
each serving 412 cal, 12 g fat (4 g sat
fat), 107 mg chol, 849 mg sodium, 44 g
carb, 4 g fiber, 33 g sugars, 35 g pro n
ESCAROLE,
RADICCHIO, AND
FUYU PERSIMMON
SALAD
total time 20 min.2 Tbsp. apple cider
1 Tbsp. cider vinegar
1 Tbsp. minced shallot
1 Tbsp. extra virgin olive oil
1 1/2 tsp. walnut or olive oil
1/2 tsp. Dijon-style mustard
1/2 head radicchio, leaves torn into
bite-size pieces
1/2 head escarole, leaves torn into
bite-size pieces
2 medium Fuyu persimmons, cap
removed, halved, and thinly sliced
1/3 cup toasted walnuts, chopped
3 oz. Manchego cheese, thinly sliced- In a screw-top jar combine cider,
vinegar, shallot, 1/4 tsp. salt, and
1/8 tsp. black pepper. Let stand 5
minutes. Add oils and mustard. Cover;
shake to combine. Season to taste. - In a large bowl combine radicchio,
escarole, persimmons, and walnuts.
Drizzle with vinaigrette; toss to coat.
Top with cheese. Serves 4.
each serving 332 cal, 20 g fat (7 g sat
fat), 21 mg chol, 271 mg sodium, 33 g
carb, 2 g fiber, 2 g sugars, 8 g pro
POMEGRANATE
POT ROAST
To deseed a pomegranate, trim the
top and bottom to expose the
seeds. Score an X across top to
loosen the fruit. Working in a bowl
of water, split the pomegranate in
half and separate the seeds from
the peel and white membranes.
hands-on time 25 min.
total time 2 hr. 40 min.(^2) 1/2 lb. boneless beef chuck roast
1 Tbsp. olive oil
(^1) 1/2 cups chopped yellow onions
1/4 cup tomato paste
6 large cloves garlic, minced
(^2) 1/2 cups pomegranate juice
1 cup reduced-sodium beef broth
6 sprigs fresh thyme
3 sprigs fresh rosemary
126 | December 2019