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Pomegranate beef with spiced wedges

Serves: 6
timePrep time: 35 mins
timeTotal time:
Pomegranate beef with spiced wedges
Recipe photograph by Rob Streeter

Pomegranate beef with spiced wedges

This is a Middle Eastern twist on the classic Sunday roast. Leftovers are brilliant in a sandwich the next day

Serves: 6
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)


For the beef
  • 1-1.2kg beef topside
  • 1 tbsp olive oil
  • 2 tbsp black peppercorns, crushed
  • 1 tsp flaky sea salt
For the potatoes
  • 1.5-1.75kg maincrop potatoes, peeled
  • 4 tbsp olive oil
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1½ tsp flaky sea salt
  • 2 spring onions, finely chopped
To serve
  • 100g pomegranate seeds
  • 100g feta cheese, crumbled
  • 2 x 60g bags rocket
  • 3 tbsp pomegranate molasses (or use 1½ tbsp each balsamic vinegar and honey)

Step by step

Get ahead
The beef can be cooked well in advance if serving at room temperature.
  1. Remove the beef from the fridge, put it in a roasting tin and rub with the olive oil, crushed black pepper and sea salt to form a quick crust. Leave for 45-60 minutes to come to room temperature before cooking, then preheat the oven to 200°C, fan 180°C, gas 6.
  2. Calculate the beef cooking time, based on 20 minutes per 500g for rare to 30 minutes per 500g for medium (between 40 minutes and 1 hour 15 minutes, depending on joint size and cooking preference). Put the beef in the oven on the lower shelf.
  3. Cut the potatoes into wedges, cover with cold water in a saucepan, add salt, cover, and parboil until slightly soft at the edges. Heat the olive oil in a large, shallow roasting tin in the oven.
  4. Meanwhile, gently toast the spices in a dry frying pan for about 90 seconds. Tip into a pestle and mortar, and crush lightly. Mix with the sea salt.
  5. Drain the potatoes and return to the saucepan. Cover and shake lightly until the potatoes are fluffy. Retrieve the roasting tin from the oven, tip the potatoes into the hot oil and stir. Shake over the cumin-coriander salt. Cook the potatoes on the top shelf for about an hour until crisp, stirring once or twice.
  6. When the beef is cooked, remove from the oven, cover loosely with foil and leave to rest for 20 minutes.
  7. Reserve a handful each of pomegranate seeds and feta. Combine the rocket, remaining feta and pomegranate seeds in a serving dish and drizzle over 2 tablespoons of pomegranate molasses.
  8. Thinly slice the beef and arrange over the rocket. Drizzle with the remaining pomegranate molasses, and scatter with the rest of the feta and pomegranate seeds. Scatter the spring onions over the wedges and serve.

    Recipe by Ella Risbridger

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