Veal with pomegranate2015-11-06
- Yield : 4
- Servings : 4
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 1:20 h
Now the pomegranate season is here, why not try a delicious meat dish with this fruit? We love it when recipes use seasonal ingredients, not because we like them but because that’s our philosophy. It is known that pomegranates have many qualities, including inhibiting the development of cataracts, they are said to help with diabetes and to have anti-inflammatory properties. They are also believed to relieve stress and to help reduce cholesterol and high blood pressure and to prevent the deterioration of cartilage. These are some of the pomegranate’s properties, though if you search for it you can find more information .
It contains lots of vitamins, and to get your body ready for the winter it’s highly advisable to give your organism vitamins and minerals. This is a really simple recipe that we hope you like as much as we did.
But… did you know that the pomegranate is the fruit with the most seeds? That’s easy to believe, isn’t it. We’re going to tell you a few more interesting things about the pomegranate.
Because of its structure, it represents the one and the many, so that Christians consider it a symbol of the church itself. 2.In Spanish the same word (“granada”) means both pomegranate and hand grenade, due to the similarity in size and shape. 3.On the night of the winter solstice people give fresh pomegranates. 4. The origin of the name lies in the colour, like the dark red mineral garnet (“granate” in Spanish).
Shall we get on with the recipe? We’ll be using our Organic Vegetable Stock.
- 1 kg veal
- 2 onions
- 2 ripe tomatoes
- 1 pomegranate
- Coconut oil
- 4 dl vegetable stock
- Salt and pepper
Put the coconut oil in a clay pot and melt it if it’s solid, then put in the veal and brown it on both sides.
When it’s nicely browned, season it with salt and pepper.
Take the ingredients out of the pot and set them aside. Using the same oil, lightly fry the onion after chopping it finely.
Before it starts to brown, add the tomato, peeled and without seeds. Let the water evaporate.
While it is browning and the water evaporating, peel the pomegranate, remove the yellowish skin and remove the seeds carefully.
After lightly frying all the ingredients, add the veal and the pomegranate seeds.
Add the Amandín Vegetable Stock and simmer gently for 1 hour.
Check it has the right amount of salt.
Serve it in a dish with the meat cut into slices and the sauce over the top.
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