Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.
Over time, I have come to the conclusion that as much as I might enjoy beef when it is used in stews or casseroles, or when it is sautéed, baked, or stuffed into other things, I think that its intended taste is when it is barbecued and grilled. This cooking technique brings out the true flavors and soul of this most virile of foods. While other techniques might exceed it for panache or zest, this one is the purest.
In this recipe, the meat is combined with a pomegranate-lemon marinade, which serves to marry together a host of rich flavors and spices. The fruit flavor of the pomegranate is accented by a twinge of acidity from the lemon and the hearty onions, producing a complex and multi-layered taste that enriches and accompanies the meat without overwhelming it.
I have adapted this recipe from the Bottom of the Pot: Persian Recipes and Stories, by Naz Deravian. My main modification is that I altered the marinade, leaving out the lime that was meant to be added at the end. If you wish to find the original recipe, you will find it in the aforementioned cookbook.
- 4 cups pomegranate juice
- 1/2 cup sugar
- 2 lemons
- 1/4 cup olive oil
- 4 cloves garlic, peeled
- 1 onion
- 2 teaspoons mint leaves
- 1 teaspoon tarragon
- 1/2 teaspoon thyme
- 2 pounds beef, cut up into cubes to be marinaded and then grilled
- Combine together the juice of 1 lemon, pomegranate juice, and sugar in a stockpot. Bring it to a boil, then reduce heat slightly and constantly stir for around 1 hour or until the juice is greatly reduced and has become a syrup. Allow it to cool.
- In a blender, combine all remaining ingredients (save for the meat). Blend to a smooth consistency.
- Cut the meat into cubes. Salt and pepper them. Then place them into a bowl and pour the marinade over it. Marinate for 24 hours.
- Remove the meat from the marinade and place it onto skewers. If possible, grill with vegetables such as onions, tomatoes, and peppers. Prepare the barbecue and grill for a limited period of time over the hot coals, such as 5 minutes and 5 minutes on each side.
- Remove the meat from the skewers. Place onto a platter and serve.
© 2019 Ryan Thomas
Liz Westwood from UK on June 10, 2019:
This is a well-structured recipe for a tasty dish.