Roast Beef with Pomegranate Juice to be served with Valpolicella Ripasso Superiore D.O.C. Le Clivie is a refined and elegant main course, rich in flavour and tradition.

A great classic of Italian cuisine, the roast is the undisputed star of Christmas tables, perfect for celebrating the most special moments.

With Christmas just around the corner, the atmosphere is filled with tradition and conviviality. Christmas lunch and New Year’s Eve dinner are a unique opportunity to gather around the table with family and friends, to share dishes that warm the heart and celebrate our culture.

Among the signature dishes of our Christmas cuisine, the roast takes pride of place. This traditional dish, rooted in ancient times, owes its name to the ”dry” cooking technique, which uses only the cooking fat, with the addition of stock or wine to tenderise the meat and create that irresistible gravy that everyone loves.

Perfect for pairing with this succulent dish, Valpolicella Ripasso Superiore D.O.C. Le Clivie will complement the acidity of the pomegranate and the delicacy of the meat.

The history and tradition of the roast

The history of roast is rooted way back in time, well before the reign of Henry VII, when the famous court guards were nicknamed “beefeaters” because of their limitless passion for this dish. Fascinating legends and anecdotes have flourished around the roast over time.

One of the most curious of these tells the story of a Chinese boy named Bo-Bo, the son of a pig farmer, who set fire to the family pig shed. The poor animals ended up roasted, and little Bo-Bo, enticed by the smell, tasted a piece of meat. Legend has it that this was the first time people tasted the flavour of crispy pork rind and roasted meat.

Whether it is because of its ancient history or its unmistakable taste, roast meat continues to be a symbol of conviviality and a holiday must-have to this day, combining tradition and pleasure in every bite.

The magic touch of the pomegranate

But let’s return to today’s dish: a meaty main course with an exotic and original flavour, made special by the presence of pomegranate. This recipe delights diners thanks to the perfect balance of flavours, with the aromatic notes of honey and spices enriching the meat, made tender and juicy thanks to the way it is cooked. The pomegranate, a fruit that is very popular in autumn and during the Christmas festivities, is always present on our tables, especially on Christmas Eve and New Year’s Eve.

According to popular tradition, keeping a pomegranate in the home during the holidays is said to bring good luck, prosperity and long life, making it the perfect  symbol of good fortune for the year to come. Celebrated since antiquity as a symbol of abundance, the fruit is not only delicious but also rich in virtues.

The pomegranate is one of the oldest fruits known to man, with its history dating back over 5000 years to ancient Persia, where the deciduous shrub on which it grows, a member of  the Lythraceae family, flourished on the rocky slopes of what is now Afghanistan. The name pomegranate (Punica Granatum) originates from the Latin, pōmum meaning “apple” and grānātum meaning “seeded”.

Not everyone knows that pomegranate became famous partly because of its extraordinary nutritional and nutraceutical properties, which place it among the so-called “Superfoods”, along with avocado, kale, chia seeds, hemp, and acai and goji berries. Very rich in nutrients, it offers vitamins (A, C and E), mineral salts (iron, potassium and magnesium) and powerful antioxidant molecules. It has depurative, antioxidant, diuretic, vasoprotective and gastroprotective properties, among others. With only 60 calories per 100 grams, it is also perfect for those on a low-calorie diet.

Valpolicella Ripasso Superiore D.O.C. Le Clivie

As the perfect accompaniment to this roast with complex and refined flavours, we suggest pairing with Valpolicella Ripasso Superiore D.O.C. ‘Le Clivie’ by Dacastello Vini, an authentic masterpiece originating from a delicious combination of the native grapes Corvina, Rondinella and Croatina.

Ripasso Valpolicella Superiore D.O.C. Le Clivie displays an intense and bright ruby red colour. The bouquet releases a spicy aroma, enriched by hints of cherry and berries, preparing the palate for a rich and silky experience. Its elegance and finesse make it the perfect wine to accompany dishes such as soups, mixed boiled meats, roasts and roast vegetables.

The Ripasso technique, which envisages the second maceration of Valpolicella on Amarone marc and ageing in oak barrels, conveys an extraordinary personality and complexity to the wine. Ripasso Valpolicella Superiore D.O.C. Le Clivie is an intense, harmonious wine, capable of evoking the magic of a moonlight sonata.

Recipe for roast with pomegranate juice to be served with Valpolicella Ripasso Superiore D.O.C. Le Clivie – Dacastello Vini

Now let’s see what we need to make our Roast with pomegranate juice, paired perfectly with Valpolicella Ripasso Superiore D.O.C. Le Clivie by Dacastello Vini:

Ingredients:

• 800 grams of beef
• 2 large pomegranates
• 1 organic lemon
• 1 stick of cinnamon
• 2 cloves
• 2 juniper berries
• 2 spoons of Sulla honey
• 60 ml of red wine
• extra virgin olive oil
• salt
• freshly ground black pepper

Start by preparing the meat, tying it with cooking twine so that it keeps its shape during cooking. Rub it with salt and freshly ground black pepper.

Pour the juice of two pomegranates, the juice and grated rind of a lemon, the honey, wine, cinnamon, cloves and juniper berries into a large bowl. Add the meat, cover with cling film and leave to marinate in the fridge for a couple of hours.

After marinating, take the bowl, remove the cling film and drain the meat.

Drizzle some EVO oil into a roasting tin, heat it up and add the meat, browning it on all sides. Deglaze with half of the marinade, then turn off the heat. Cover the meat with foil and roast in the oven at 180°C for 2 hours.

When cooked, take the meat out of the oven and set it to one side to rest. Meanwhile transfer the roasting tin to the hob to reduce the sauce. When the sauce has thickened, add the pomegranate arils.

Cut the meat into slices and cover with the gravy. Serve with a glass of Valpolicella Ripasso Superiore D.O.C. Le Clivie by Dacastello Vini.

Our Roast with Pomegranate Juice, accompanied by Valpolicella Ripasso Superiore D.O.C. Dacastello Vini, is ready to be served!

See you for the next recipe!