Date posted: 26/09/2017

Slow-cooked beef with dates and pomegranate sauce

  • Serves 10
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Slow-cooked beef short ribs 10
Red onions (cut into 6 wedges) 4
La Espanola refined olive oil (tin) 70ml
Garlic cloves 10g
Maldon sea salt 6g
Everyday Favourites cracked black pepper a pinch
Pomegranate syrup 100ml
Everyday Favourites whole hand pitted dates 180g
Everyday Favourites bay leaves 2
Everyday Favourites red wine vinegar 40ml
Soft brown sugar 40g
Pine nuts (toasted) 60g
Crespo pitted green olives 100g
Potatoes mids (cut in ½) 250g
Capers surfines 40g


  1. Pre-cook the short rib in the water bath for 48 hours until tender, once cooked remove and sear in a very hot pan to get a caramelized colour and texture then set to one side
  2. Heat a deep pan and add the olive oil. Add the onions and cook until browned and golden in colour
  3. Add the garlic and continue to cook for 3-4 minutes
  4. Add the salt, bay leaf, sugar and red wine vinegar. Cook until the vinegar has evaporated and a sticky glaze has been achieved, then add the pomegranate syrup
  5. Add the jus and continue to simmer - then add the dates, beef short rib  and continue to cook for a further 10 minutes
  6. Then gently stir in the potato, pine nuts, green olives and capers
  7. Reduce the sauce until glossy. Serve on your desired plate and spoon over the sauce and garnish
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