Roast with Pomegranate Juice

Is a refined and elegant second course, rich in flavor and tradition. A great classic of Italian cuisine, the roast is the undisputed star of Christmas tables, perfect for celebrating the most special moments. For us Italians, food is much more than just nourishment: it is a symbol of socialization, conviviality and national identity. During the holidays, traditional flavors mix with the desire to experiment, making each dish a moment of celebration and discovery. There are many variations of roast, both for the choice of meat and for the recipes: beef, veal, pork, lamb or poultry, there really is something for everyone. For today's recipe I chose the veal rump, a lean and tender cut, perfect for obtaining a succulent and light roast. The rump, which corresponds to the inner part of the bovine thigh, is rich in protein and easily digestible. Alternatively, you can opt for rump, which is just as tender and tasty. Whether it is for its ancient history or for its unmistakable taste, the roast remains a symbol of conviviality and a must for the holidays, capable of combining tradition and pleasure in every bite. Now let's see what we need to make our Pomegranate Juice Roast. Ingredients 800 grams of veal 2 large pomegranates 1 organic lemon 1 cinnamon stick 2 cloves 2 juniper berries 2 tablespoons of honey 60 ml red wine extra virgin olive oil salt freshly ground black pepper Preparation Let's start by preparing the meat, tying it with kitchen twine to keep its shape during cooking. Massage it with salt and freshly ground black pepper. In a large bowl, pour the juice of two pomegranates, the juice and grated zest of a lemon, the sulla honey, the wine, the cinnamon stick, the cloves and the juniper berries. Add the meat, cover with plastic wrap and leave to marinate in the refrigerator for a couple of hours. After the marinating time, take the bowl back, remove the plastic wrap and drain the meat. In an oven saucepan, pour a drizzle of extra virgin olive oil, heat it and add the meat, browning it on all sides. Deglaze with half of the marinade, then turn off the heat, cover the meat with aluminum foil and bake at 180°C for 2 hours. After the cooking time, remove the meat from the oven and transfer the saucepan to the heat to reduce the sauce. Once the sauce has become creamy, add the seeds of a pomegranate. Cut the meat into slices and cover with the cooking juices.