- 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
- 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)
- 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 145°; medium, 160°; well-done, 170°), 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. Yield: 8 servings (6 cups relish)
Originally published as Coriander-Crusted Beef with Spicy Cranberry Relish in Taste of Home Christmas Annual Annual 2017, p82
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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