Blackberry And Onion Relish Used With Tri Tip Recipe Rz16463

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:

• 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:

• Place onions in a large bowl. In a small bowl, combine the sugar, water and vinegar; stir until sugar is dissolved. Pour over onions. Cover and refrigerate for at least 3 hours. , Drain onions, discarding liquid. Combine mayonnaise and celery seed; add to onions and mix well. Store in the refrigerator.

Steps:

• Mix all ingredients (except meat) to a small bowl and stir.
• Transfer all ingredients (including meat) to large plastic bag.
• Seal bag, making sure to get most of the air out.
• Massage marinade into meat through the bag. Let marinate in the refrigerator for 4 - 8 hours, don't marinate overnight as it makes the meat too salty.
• Grill tri tip for about 15 - 20 minutes on each side or until desired doneness.

Steps:

• In a marinating dish or large zip lock bag pour in marinating ingredients (soy sauce - mustard), stir or shake bag until sugar is dissolved. Add beef, covering all sides. Chill at least 2 hours, but may be marinated up to one day, turning occassionally.
• Drain beef, discarding marinade.
• Prepare grill using a solid bed of coals - about medium heat.
• Grill beef, turning every 5 minutes until done to desired doneness (about 30 minues for med rare).
• Transfer to platter or cutting board and let rest 5 minutes before slicing beef into thin slanting slices, cutting across grain.

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.