Tri-Tip Recipe
User Reviews
4.5
Tri-Tip Recipe
Description
The recipe starts by heating olive oil in a heavy pot, then sautéing diced onions and garlic to build a savory base. The tri-tip beef is seasoned, browned to develop a flavorful crust, and then combined with beef consommé, water, bay leaves, and thyme for braising. Cooking low and slow in the oven or crockpot breaks down connective tissue, resulting in tender, succulent meat.
After braising, the meat is removed, and a butter-flour roux is stirred into the braising liquid on the stove to thicken it into a smooth gravy. The meat is then returned to the pot to coat with the sauce and held warm. This slow-cooked tri-tip offers deep flavors from the broth and herbs, and a tender texture that pulls apart easily with a fork.
Serving the tri-tip with creamy mashed potatoes complements the gravy and makes a filling meal. Its preparation is practical for a comforting dinner that can be planned ahead by cooking slowly in the oven or crockpot.
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic roughly chopped
- 2 lbs tri tip beef or a 2 lb. tri tip roast cut into large pieces, pieces
- salt to taste
- black pepper to taste
- 10.5 oz beef consomme 1 can
- 1 can water
- 2 bay leaf
- 3/4 teaspoon thyme dried leaves
- 3 tablespoons butter softened
- 3 tablespoons flour
- water if needed, more
- 1 recipe mashed potatoes my Perfect
Instructions
- Preheat oven to 300° F. In a large heavy-bottomed pot {such as a dutch oven} heat olive oil over medium heat. Once the pot is hot, sauté onions for 3 minutes.
- Stir in garlic and cook another minute. Season meat with salt and pepper and brown in pot. This should take about 5 minutes.
- Pour in beef consommé, water, bay leaves, and thyme. Stir and cover. Place into the preheated oven (or crockpot on high) and bake 2-3 hours or until meat is fork-tender. Remove from oven.
- Using a slotted spoon, remove meat from the liquid in the pot. Return to medium heat on the stovetop. In a small bowl, stir butter and flour together until smooth paste forms.
- Pour butter mixture into the hot liquid and whisk in to stir. Within a minute or so, the sauce should thicken to a gravy. If the gravy gets too thick, add in 1/2 cup water or until desired consistency is reached. Replace meat and stir to coat in gravy. Turn heat to low to keep warm before serving.
- Serve with mashed potatoes and/or roasted veggies!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 9g | 3% |
| Protein | 49g | 98% |
| Fat | 37g | 57% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 170mg | 57% |
| Sodium | 345mg | 14% |
| Potassium | 929mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 284IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 76mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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