Cook the Book: Pomegranate-Braised Beef Cheeks with Butternut Squash Puree

Name: Cook the Book: Pomegranate-Braised Beef Cheeks with Butternut Squash Puree
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter; 1 large butternut squash; 1 carrot, chopped; 1 celery stalk, chopped; 118 milliliters flour; 118 milliliters heavy cream; 1 medium onion, chopped; 473 milliliters pomegranate juice; 4 servings Fresh pomegranate seeds for garnish; 4 servings Salt and pepper; 2 Tbsps vegetable oil

Need a vegetarian side dish? Cook the Book: Pomegranate-Braised Beef Cheeks with Butternut Squash Puree could be an amazing recipe to try. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 488 calories, 6g of protein, and 23g of fat each. If you have salt and pepper, butternut squash, carrot, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Pat beef cheek pieces dry. Season with salt and pepper on all sides and dredge in a light coating of flour.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Beef

Heat the oil in a large, oven-safe pot or Dutch oven over high heat until oil begins to pop. Shake off excess flour and place beef cheeks in a single layer on the bottom of the pan (working in batches if necessary). Brown on each side until lightly golden.

Ingredients you will need

All Purpose Flour

Pop

Beef

Cooking Oil

Equipment you will use

Dutch Oven

Oven

Frying Pan

Remove beef cheeks with tongs and set aside in a bowl.

Ingredients you will need

Beef

Equipment you will use

Tongs

Bowl

Preheat oven to 325°F.

Equipment you will use

Oven

Add the onion, carrot, and celery to the pan (adding additional oil if bottom is very dry), and sweat over low heat until softened, about 6 minutes. Season with salt and pepper and scrape up any browned bits from the bottom of the pan. Return the beef cheeks to the pot, and add the wine and one cup of the pomegranate juice. Bring just to a boil, stirring. Cover, and transfer to the oven to braise for 3 to 4 hours.

Ingredients you will need

Pomegranate Juice

Salt And Pepper

Carrot

Celery

Onion

Beef

Wine

Cooking Oil

Equipment you will use

Oven

Frying Pan

Pot

Meanwhile, slice the squash in half lengthwise and scoop out the seeds. Generously oil a baking tray and place squash halves cut side down. Roast for about 1 hour while the beef cheeks are braising, or until the tops are soft to the touch and the flesh underneath is tender through.

Ingredients you will need

Squash

Seeds

Beef

Cooking Oil

Equipment you will use

Baking Pan

Let cool, and scrape out the flesh from the skins with a spoon.

Transfer to a saucepan and add the butter, cream and a couple of pinches of salt while stirring over medium heat. Using a hand blender, process until smooth.

Ingredients you will need

Butter

Cream

Salt

Equipment you will use

Immersion Blender

Sauce Pan

Return the pot with the beef cheeks to the stove.

Ingredients you will need

Beef

Equipment you will use

Stove

Pot

Transfer beef to a separate dish carefully with a slotted spoon.

Ingredients you will need

Beef

Equipment you will use

Slotted Spoon

Add the remaining cup of pomegranate juice and reduce sauce to about half, depending on how much liquid there is to begin with. Arrange beef cheeks on a plate with a scoop of the squash puree, and top with a ladle or two of the sauce.

Ingredients you will need

Pomegranate Juice

Squash

Sauce

Beef

Equipment you will use

Ladle