Braised Ground Beef with Apples, Dried Cherries, and Pomegranate

Braised Ground Beef with Apples, Dried Cherries, and Pomegranate
Meals on Heels

For Jews across the globe, Pesach (or Passover) is an important Jewish holiday. It pays tribute to the story of the Exodus as described in the Hebrew Bible especially in the Book of Exodus, in which the Israelites were freed, under Moses’ leadership, from slavery in Egypt during the time of the Pharoahs.

To celebrate, it’s traditional for Jewish families to gather on the first night of Passover for a special dinner called a Seder. The table is set with the finest china and silverware to reflect the importance of the meal. During this meal, the story of the Exodus from Egypt is retold using a special text called the Haggadah.

During the holiday, we observe numerous dietary restrictions, including eating unleavened bread or matzoh that has been made under strict rabbinical supervision. For my Seder, I really like to lighten both mood and spirit with flavorful, unique ingredients and playful recipes that connect all of us around the globe. This dish is great on it's own, but try using it as a filling for exotic corn tacos topped with radishes and scallions.

Recipe courtesy of Mindy Kobrin of Meals on Heels

4
Servings
802
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Pounds ground beef
  • Salt and pepper
  • 3 Tablespoons olive oil
  • 1 large onion, peeled, and coarsely chopped
  • 1/4 Teaspoon red pepper flakes
  • 2 Teaspoons ground nutmeg
  • 1/2 Teaspoon ground ginger
  • 2 green apples, peeled-cored and diced into ½-inch cubes
  • 1/2 Cup dried cherries
  • 1 Cup frozen peas
  • 1 Teaspoon fresh rosemary, chopped
  • Juice of 2 lemons
  • 1/2 Cup cider vinegar
  • 2 1/2 Cups apple juice
  • butter noodles, cooked
  • Pomegranate seeds, for garnish

Directions

Preheat oven to 300 degrees F and center baking rack. Season the beef with salt and pepper.

In a small Dutch oven or cast-iron pot, heat 1 tablespoon olive oil over high heat.  Add the seasoned beef and cook for 5 minutes or until it's gently pink. Transfer beef to a bowl and set aside.  Lower heat to medium and add remaining olive oil. Add chopped onion, red pepper flakes and cook for 5 minutes. Add the numeg and ginger and cook for 1 minute. Add diced apples, dried cherries, peas, chopped rosemary, lemon juice, and cider vinegar. 

Bring to a boil.  Return beef to this pot and add apple juice plus 1 cup of warm water.  Bring to a gentle simmer.

Cover pot and place into oven to braise for 2 hours.  Serve over buttered egg noodles.  Garnish with pomegranate seeds. 

Nutritional Facts

Total Fat
49g
70%
Sugar
14g
16%
Saturated Fat
23g
96%
Cholesterol
204mg
68%
Carbohydrate, by difference
24g
18%
Protein
62g
100%
Vitamin A, RAE
50µg
7%
Vitamin B-12
7µg
100%
Vitamin C, total ascorbic acid
56mg
75%
Calcium, Ca
47mg
5%
Choline, total
3mg
1%
Fiber, total dietary
2g
8%
Fluoride, F
49µg
2%
Folate, total
45µg
11%
Iron, Fe
8mg
44%
Magnesium, Mg
75mg
23%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
550mg
79%
Selenium, Se
37µg
67%
Sodium, Na
262mg
17%
Water
327g
12%
Zinc, Zn
15mg
100%

Ground Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Ground Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.