Persian Pomegranate Braised Beef
2-3 lb beef roast
2-3 Tbsp Teeny Tiny Spice Persian Adwiya
Salt to taste
2-3 Cups pomegranate juice or berry juice
5 cloves garlic
1-2 Tbsp ghee or olive oil
Preheat oven to 325 degrees.
Pat down beef roast with spice mix and salt. Chop garlic fine, and slice onion.
Heat oil or ghee in a dutch oven (or oven safe pot with lid) until very hot, then add beef. Sear on all sides for a minute or two.
Remove meat from pan, reduce heat, then add garlic and onion, sauté until soft.
After a few minutes, add 1-2 Cups of the juice and deglaze pan.
Add meat back in, cover with onion, then cook with the lid on, in the oven for 2-3 hours. Add carrots or vegetables of choice in the pot for the last 30-45 minutes.
Remove from oven then reduce the juices from the roast in a skillet with a drizzle of honey until thickened. Add more Persian spice if desired. Pour over sliced meat and serve.
Optional: top with nuts or pomegranate seeds for more texture.