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1
Place the garlic cloves, sage, six tablespoons of oil, the vinegar, lemon juice, kosher salt and freshly ground pepper in a food processor.
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2
Process until all the ingredients are finely chopped.
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3
Place the meat in a roasting pan.
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4
With a knife make several incisions in the meat and insert the slivers of garlic.
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5
Then pour the marinade over the meat.
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6
Cover the pan with foil and refrigerate overnight.
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7
The following day, heat the remaining two tablespoons of oil in a pan large enough to hold the meat.
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8
When the oil is hot, add the sliced onion and saute them until they are lightly golden.
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9
Remove the meat from the marinade and brown on all sides over high heat.
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10
Then add the marinade, chicken stock, two cups of water, soy sauce and salt and pepper to taste.
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11
Bring to a boil, lower the heat and simmer for two and one-half hours or until the meat is easily pierced with a fork.
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12
Remove the meat from the pan and cool.
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13
Meanwhile, degrease the sauce.
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14
Then cut the pomegranates in two and remove the seeds.
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15
Add the seeds to the meat sauce.
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16
Slice the meat and return to the saucepan.
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17
Reheat gently.
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18
With a spatula, remove the meat to a large platter.
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19
Pour some sauce with pomegranate over the meat.
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20
Garnish with parsley and serve the remaining sauce in a gravy boat.
