HOT AND SPICY HABANERO BEEF STEW
This very spicy beef stew full of vegetables, spices, and habanero peppers is slow-cooked to perfection and will warm anyone up on long, cold winter days, but is fantastic all year long.
Provided by Rafal
Categories 100+ Everyday Cooking Recipes
Time 4h30m
Yield 8
Number Of Ingredients 15
Steps:
- Combine flour, paprika, and 1 teaspoon cayenne pepper in a large, resealable plastic bag; shake to mix. Add beef and shake to coat beef in flour mixture. Remove beef from bag and shake to remove any excess flour mixture.
- Heat oil in a skillet over medium-high heat. Cook beef in hot oil until browned on all sides, 5 to 7 minutes. Remove beef with a slotted spoon to a slow cooker, retaining oil and drippings in the skillet.
- Saute onion in retained drippings until soft and translucent, 5 to 7 minutes; add to beef in slow cooker.
- Stir vegetable broth, potatoes, diced tomatoes with green chile peppers, carrots, tomato, chopped habanero pepper, habanero pepper halves, black pepper, and caraway seeds with the beef and onion in the slow cooker.
- Cook on Low for 4 hours. Remove and discard the habanero pepper halves before serving.
Nutrition Facts : Calories 270.4 calories, Carbohydrate 34.2 g, Cholesterol 25.7 mg, Fat 10.4 g, Fiber 5.7 g, Protein 11.5 g, SaturatedFat 3 g, Sodium 406.5 mg, Sugar 4.5 g
POMEGRANATE HABANERO SHREDDED BEEF RECIPE
This Pomegranate Habanero Shredded Beef recipe will knock your socks off with how easy and flavorful it is. Paleo & Whole30-friendly!
Provided by Steph Gaudreau
Categories Main Course
Time 3h30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 325°F. Pat the roast VERY dry with paper towels and season with the salt. You want the meat to be very dry so that a nice crust will form when you sear it. Otherwise the surface will steam instead of brown.
- Heat a Dutch oven over medium-high heat, then add the ghee. (Ghee is great for searing meat because it has such a high smoke point.) Sear all sides for about 4 to 6 minutes each or until a golden brown crust forms.
- Turn off the heat, and add the habanero (or jalapeño), beef broth, and pomegranate juice. Put the lid on the Dutch oven and put the pot into the oven.
- Bake for about 3 hrs or until the meat is very tender. Shred with two forks. It's great served over roasted sweet potatoes. Bonus points for serving with a drizzle of pomegranate reduction. To make that, pour ½ cup pomegranate juice into a small pot. Bring to a boil then reduce to a simmer until the juice has reduced by about half and coats the back of a spoon. Just keep an eye on it because it can burn quite easily. If you're on Whole30 I would avoid the reduction because of sugar content.
Nutrition Facts : Calories 481 kcal, Carbohydrate 11 g, Protein 44 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 162 mg, Sodium 1264 mg, Sugar 10 g, ServingSize 1 serving
POMEGRANATE BEEF
Make and share this Pomegranate Beef recipe from Food.com.
Provided by ratherbeswimmin
Categories Roast Beef
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Use a 6-quart slow cooker; swirl the olive oil into the bottom of the stoneware.
- Add the onion.
- Rub the cinnamon, herbs, and salt on all sides or the meat and add to the stoneware with the garlic, the whole can of tomatoes, pomegranate juice, balsamic vinegar, and maple syrup.
- Sprinkle the raisins on top.
- Cover and cook on LOW for 8 hours, or on HIGH for 5 hours.
- The meat is done when it has reached the desired tenderness.
- Serve with mashed potatoes or polenta, and drizzle with the sauce.
Nutrition Facts : Calories 312.1, Fat 8.9, SaturatedFat 3.1, Cholesterol 112.3, Sodium 305.8, Carbohydrate 21.5, Fiber 1.6, Sugar 14.1, Protein 38.3
POMEGRANATE BRISKET
Add the sour-sweet notes of pomegranate molasses to bring amazing depth of flavour to this slow-cooked beef dish. This is a popular dish at Jewish festivals
Provided by Victoria Prever
Categories Dinner
Time 3h30m
Yield Serves 4 -6
Number Of Ingredients 9
Steps:
- Mix the marinade ingredients in a small bowl with ¾ tsp fine salt. Put the beef in a large, ovenproof dish. Pour half the marinade over the beef and spread evenly, then turn it over and pour the rest over the meat over the meat to coat. Cover and chill overnight.
- Remove the meat from the fridge up to 1 hr before cooking to come up to room temperature. If it's a hot day, you can reduce that to 30 mins. Heat the oven to 240C/220C fan/gas 9.
- Turn the meat in the marinade to make sure it is well coated, leaving the fatty layer on the top. Put half the sliced onions underneath the meat and spread the rest over the top. Cover the dish loosely with foil, making sure it is properly covered.
- Roast for 15 mins, then turn the oven down to 170C/150C fan/gas 3 and cook for a further 2 hrs 30 mins-3 hrs. Check it to see how tender it is - a fork should go in and come out easily and the meat should flake well, if not, put back in the oven for another 30 mins.
- Rest the brisket for 15 mins, still covered with foil, then transfer to a board. Decorate with the pomegranate seeds. Serve with the giant couscous, if you like, or shred with two forks, then spoon over some of the pomegranate sauce, then serve with pitta bread and dips of your choice.
Nutrition Facts : Calories 612 calories, Fat 34 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 56 grams protein, Sodium 1.4 milligram of sodium
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