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

Serves: 4 Save

Ingredients (12)

  • Salt and pepper
  • 1/2 cup flour
  • 2 to 4 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 cups Chianti or other dry red wine
  • 2 cups pomegranate juice
  • 1 large butternut squash
  • 1 tablespoon butter
  • 1/2 cup heavy cream
  • Fresh pomegranate seeds for garnish

Directions

Learn how to make this recipe at Serious Eats

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