Pomegranate-glazed roast beef
If you’re not having turkey this year, try this showstopping sticky pomegranate-glazed roast beef for an alternative Christmas dinner recipe. Classic roast beef is given a glossy pomegranate glaze for a sweet and tangy Middle Eastern spin.
- Take the joint out of the fridge 30 mins before cooking. Preheat the oven to gas 6, 200°C, fan 180°C. Mix together the cumin, nutmeg and seasoning, then rub into the beef.
- Put the onion and lemon wedges in the bottom of a roasting tin, place the beef on top and roast for 1hr 15 mins for medium beef.
- Meanwhile, place the pomegranate juice in a saucepan with the sugar. Simmer for 20-25 mins, stirring occasionally, until the sugar has dissolved and the mixture has reduced by half. Stir through the cornflour and water mix and bring the mixture to a vigorous boil, stirring continuously, for 3-5 mins until thickened and glossy.
- After the beef has been cooking for 40 mins, brush generously with the pomegranate glaze. Repeat 15 mins before the end of cooking time. Remove the beef from the oven and leave to rest for 20 mins before serving. Place on a serving platter and brush with some of the remaining glaze. Decorate with pomegranate seeds and mint sprigs, if using. Serve with the remaining glaze to drizzle over the beef.
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