Pomegranate and Red-Wine Reduction
- 2/3 cup POM Wonderful 100% Pomegranate Juice
- 3 cloves minced garlic, or 1 1/2 teaspoons pre-minced garlic
- 2-3 tablespoons olive or vegetable oil
- 1/4 cup dry red wine
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 teaspoon crushed dried basil
- 1/2 teaspoon crushed dried thyme
- 2 teaspoons molasses
- 1/2 teaspoon salt
Unfortunately, I overcooked the steaks like it was my job. We both like mid-rare meat and the first time I checked them, they were practically blue inside. I let them broil (in a cast iron skillet) for about another 2 minutes, and they ended up well done. Go figure. At least it made for a pretty picture! Plus, it only calls for 1/4 cup of wine, which means you have a hefty size chef's bttle left over for yourself. If your mister/missus doesn't drink red wine, even bigger bonus.
My steaks: not my best work.
The reduction: absolutely aces. We decided to seal up the leftovers and use them on chicken later this week, which we'll probably be enjoying in some of the kick-ass looking low-carb garlic & herb tortillas I picked up at Jungle Jim's last night.