Blackberry And Onion Relish Used With Tri Tip Recipe Rz16463

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BLACKBERRY AND ONION RELISH ( USED WITH TRI-TIP RECIPE #RZ.16463



Blackberry and Onion Relish ( Used With Tri-Tip Recipe #rz.16463 image

This is good with pork and beef. For very tart berries use less vinegar and/or more sugar. If you make relish ahead of time and chill, do not reheat or the texture of the berries will be lost

Provided by hiwayman

Categories     Berries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 pint fresh blackberries
1 tablespoon oil
1/2 medium yellow onion, chopped
1/2 teaspoon minced garlic
1 tablespoon champagne vinegar (to taste)
1 tablespoon red wine
1/2 cup beef broth
kosher salt
1 pinch fresh ground black pepper (generous pinch)
1 pinch brown sugar (generous pinch)
1 pinch of chopped thyme (to taste)

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.

Nutrition Facts : Calories 72.2, Fat 3.8, SaturatedFat 0.5, Sodium 113.1, Carbohydrate 8.4, Fiber 4, Sugar 4.2, Protein 1.5

GRILLED MEDITERRANEAN BEEF TRI-TIP



Grilled Mediterranean Beef Tri-Tip image

Make and share this Grilled Mediterranean Beef Tri-Tip recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Roast Beef

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup fresh lemon juice
1/3 cup red wine vinegar
2 garlic cloves, finely chopped
2 tablespoons finely chopped oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup olive oil
2 lbs beef tri-tip roast

Steps:

  • MEDITERRANEAN MARINADE: Mix all ingredients except oil in blender. Slowly add oil with motor running. Cover and refrigerate until ready to use. Makes 1 1/2 cups.
  • In glass dish, pour marinade over roast, coating all sides. Cover and refrigerate 6 to 24 hours. Grill over medium coals, turning occasionally, about 35 to 40 minutes for rare (140 degrees) to medium (160 degrees). Brush with marinade during last 10 to 15 minutes of cooking.
  • VARIATION:.
  • CUMIN 'N LIME MARINADE: 1/2 cup beef broth, 1/3 cup fresh lime juice, 2 T. ground cumin, 4 teaspoons ground coriander, 2 large cloves garlic, finely chopped, 1/4 cup olive oil. Follow directions for Mediterranean Marinade. Makes 1 cup. Serve with salsa, French bread and green salad with ranch-style dressing.

Nutrition Facts : Calories 559.1, Fat 47, SaturatedFat 8.9, Cholesterol 98.3, Sodium 278.2, Carbohydrate 2.4, Fiber 0.3, Sugar 0.5, Protein 31.5

BBQ TRI-TIP ROAST WITH BLACKBERRY WINE MARINADE AND VEGGIES



BBQ Tri-Tip Roast With Blackberry Wine Marinade and Veggies image

Great for a summer BBQ with the sweet warm hints of summer blackberries this is one of my family's favorites.

Provided by Leahferne

Categories     One Dish Meal

Time 6h

Yield 10 serving(s)

Number Of Ingredients 14

2 lbs tri-tip roast
2 cups beef broth
2 tablespoons olive oil
1/2 cup blackberry wine
3 tablespoons garlic salt
3 tablespoons pepper
3 tablespoons beef roast seasoning
1 tablespoon rosemary
1 onion, wedges
7 carrots, whole
3 potatoes, large and sliced
1 red bell pepper
6 mushrooms, quartered
5 garlic cloves, crushed

Steps:

  • With a fork scrape the surface of the meat on all sides.
  • Work 1 tbsp of olive oil into the meat on each side then sprinkle generously the garlic salt, pepper and roast seasoning over the roast. Set a side.
  • In a large casserole dish or oven/marinating bad combine the beef broth, blackberry wine, rosemary and all the veggies.
  • Place the roast into the marinade and veggies and allow to sit at least 4 hours. You can prepare this a day before and allow the roast to marinate in the fridge over night.
  • Get your coals ready and I like them to be gray before I put the meat on.
  • On a large sheet of aluminum place all the veggies in the center. Fold up the edges of the aluminum to create a pocket. Make sure your creases are folded tightly so none of the juices can leek out.
  • Put the veggies on the grill and flip every 15 minutes.
  • After you have flipped the veggies twice it is time to put the meat on. Grill the meat till the all the sides are dappled with charring.
  • Continue to cook the veggies for another 15-30 minutes while the roast is cooking. All should be done around the same time.
  • Once removed allow the roast to sit for 10 minutes. Carve and serve hot with the unwrapped veggies. Enjoy!

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