Coriander Crusted Beef With Spicy Cranberry Relish Food

CORIANDER-CRUSTED BEEF WITH SPICY CRANBERRY RELISH

Coriander-Crusted Beef with Spicy Cranberry Relish image

Jalapeno gives cranberries an extra jolt in this rich, savory roast. -Donna Thomas, Dallas, Texas

Provided by Taste of Home

Categories Dinner

Time 2h10m

Yield 8 servings (6 cups relish)

Number Of Ingredients 17

Ingredients

1-1/2 cups orange juice
6 cups fresh or frozen cranberries
1-1/2 cups sugar
1/2 cup olive oil
1 to 2 jalapeno peppers, seeded and finely chopped
5 garlic cloves, minced
1 tablespoon red wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon salt
RUB:
4 shallots, finely chopped
3/4 cup kosher salt
6 tablespoons packed brown sugar
1/4 cup coriander seeds, ground
1/4 cup whole peppercorns, ground
4 garlic cloves, minced
1 beef ribeye roast (3 to 4 pounds)

Steps:

In a small saucepan, bring orange juice to a boil. Cook until liquid is reduced by half, about 15 minutes. Pulse cranberries with sugar in a food processor until coarsely chopped; transfer to a bowl., In a large skillet, heat oil over medium heat. Add jalapeno; saute until tender, 1-2 minutes. Add garlic; cook 1 minute longer. Stir in cranberry mixture, orange juice, vinegar, cumin and salt., For rub, mix shallots, kosher salt, brown sugar, coriander seeds, peppercorns and garlic; rub over roast. Transfer to a shallow dish. Refrigerate, covered, 8 hours or overnight., Preheat oven to 350°. Remove and discard rub from roast; place roast on a rack in a shallow roasting pan, fat side up. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-3/4 to 2-1/4 hours. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Slice roast; serve with relish.

Nutrition Facts :

SPICED CRANBERRY-ORANGE RELISH

Spiced Cranberry-Orange Relish image

Provided by Marian Burros

Categories condiments

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

12 ounces fresh cranberries
1/2 cup sugar
1/2 cup water
1/4 cup orange juice
1/3 cup dried cherries
4 tablespoons Grand Marnier
2/3 cup coarsely chopped pecans

Steps:

Wash cranberries and combine in heavy saucepan with sugar, water and orange juice. Bring to boil over high heat; reduce heat and cook at gentle boil until cranberries begin to pop.
Remove from heat and stir in cherries and Grand Marnier. Chill, for up to a week.
When ready to serve, stir in pecans.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 5 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 16 grams

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