Blackberry And Onion Relish Used With Tri Tip Recipe Rz 16463

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onions and jalapeno and cook until soft. Add the ginger and cook for 1 minute. Add the orange juice, sugar, and half the bag of cranberries. Cook, stirring occasionally, until the berries pop and are soft. Add the remaining cranberries and cook 1 minute. Remove from the heat, add the blackberries, honey, to taste, orange zest, and parsley. Season with salt and pepper.

Steps:

• Preheat the oven to 225 degrees F (110 degrees C).
• Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
• Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
• Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
• Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
• Mix beef broth in with the pan drippings and drizzle over the slices.

Steps:

• Stir together all ingredients in a 2- to 3-quart heavy saucepan, then bring to a boil, covered. Remove lid and reduce heat, then simmer until cranberries have burst, about 5 minutes. Transfer to a bowl and cool, uncovered. Chill, covered, at least 8 hours for flavors to meld. Serve at room temperature.

Steps:

• Cut the berries in half, reserving a few whole ones for garnish. Heat the oil ina saucepan; add the onion and saute over medium to medium-low heat for 7 minutes, or until soft and slightly browned. Add the garlic and cook briefly.
• Add the vinegar and wine, simmering until almost dry. Add the beef broth, and simmer until almost dry. Stir in the halved beries, then remove from the heat.
• Season to taste with salt, pepper, brown sugar and thyme. You want just enough sugar to balance the tartness of the berries. The residual heat from the pan and onions will soften the berries.
• Garnish with the whole berries. Serve warm or at room temperature or refrigerate if not suing soon. Let come to room temperature before serving.

Steps:

• Mix the red wine, soy sauce and mustard together. Slowly whisk in the olive oil. Add the pepper, garlic, bay leaves and thyme. Add the meat and turn to coat with marinade. Refrigerate and let marinate at least 2-3 hours, but not more than 12.
• Remove te meat from the marinade and season well with kosher salt. Grill to desired doneness. Remove from heat. cover loosely with foil and allow to rest for 10-15 minutes before slicing thinly across the grain. Serve with the blackberry and onion relish if desired.

Steps:

• In a small bowl, combine all ingredients. Serve immediately.