Boil the beef in slightly salted water until tender, about 30-50 minutes. Leave 200 ml of broth from under the meat.
Cut the whole onion into rings and fry in vegetable oil until a beautiful golden color. Add flour and fry one more minute.
Clean and disassemble the pomegranate into grains.
Pour the pomegranate into the onion pan, pour the vinegar and stock, simmer for 10 minutes on low heat.
Cut the boiled beef into medium slices. Put half the sauce in a baking dish, spread the sliced meat upstairs, but not very tightly, then pour the sauce and spread the rest of the meat.
Sprinkle our beef with breadcrumbs, and top with melted butter.
Cover the mold with foil and cook in a preheated oven to 200 degrees for 20 minutes, then remove the foil and bake for another 10-15 minutes. Sprinkle with chopped herbs before serving.
The beef of this cooking method is very tender and juicy, pomegranate gives a little acidity and softens the meat. It is quite simple to prepare such a dish; it can be served both on a regular feast and on a festive occasion.