Slow cooked tri-tip roast

K

karennoca

Well-known member
Not sure if I posted this before but it is worthy of another look. I never saw the fuss about grilled tri tip. Many of our local fundraisers serve this cut grilled, with cowboy beans, coleslaw, and bread. It seems to be everywhere on Friday afternoons with many BBQ's throwing oak smoke into the air in front of smaller grocery stores, and deli places. To me, it is a tough cut of meat and although it has good flavor, it is chewy. I came up with this recipe years ago and we make it often in the colder months.

Note: Regular soy sauce may be used in place of Ponzu. Today, I put it on top of a bed of onions and surrounded by whole, slender carrots.

Linda's website has a print feature now, so it is easier to get the recipe.

I usually cook it for 3 1/2 hours then remove the foil and cook for another 30 minutes to brown the top of the roast. The aroma is the house is mouth watering.

https://whatscookingamerica.net/KarenCalanchini/BeefTriTip.htm

 
Thanks for this Karen, I've never used tri-tip as I was afraid it would be as you said, chewy. This

recipe I would make. Now to find a tri-tip. I've seen them once since I've been here, will keep an eye out.

 
agree....(more inside)

both tri-tip and hanger steak are wonderful when cooked sous-vide first then incorporated in recipes

the other day I used sous vide to cook to perfect tenderness a hanger steak, then at dinner I sliced it very thin and used in a stir fry with a tomato ginger prep

it was wonderful! I've never had the same quality grilling those pieces - they have good flavor, but can be pretty chewy

my photos did not turn out very good, I want to repeat that recipe to include in my blog because I thought mixing sous-vde with stir frying was kind of interesting.

 
My husband along with his dad owned a meat cutting plant in Eureka CA on the coast

when I met him. They provided beef and other meats to restaurants, and the public. They also had lockers where folks could store their sides of beef. I was used to good beef. Now, the beef is so different. I used to love a cut called Cross Rib Roast. It was a favorite of ours, so good with a good dry rub and simple roasting. The last two I have purchased have been chewy. The last one I broke down the second night by slicing and simmering in beef consume, fresh garlic and wine until it was tender and delicious. We made French Dip with it. The meat shop actually suggested the cross-rib be use for a pot roast??? What! It used to be tender and tough cuts were used for pot roast.

 
They can be grilled just fine, but then need to be rare AND cut on the bias.

They are a pricey piece of meat (here) to be doing as a braise, at least for me. Done on a grill (or sous vide) and correctly served they are really really flavorful. ;o)

 
YOu have to find the muscle parts and carve against the grain for it to be

tender--and thin slices.
A sirloin tip roast is DEElicious but if not carved correctly will be chewy--it is not a tender piece of meat to begin with.

 
That's how I do it, but I still prefer flank steak or skirt steak for that...

I think it's a matter of taste, for some people hanger steak just never gets done "right" even if you slice it super thin

I got a very nice book on sous vide that gives specifics for each cut of meat in terms of temperature and time to get it exactly where you want it - makes a huge difference in the outcome

but, again, for some grilling might be good....

vive la difference!

 
We don't really get "tri-tip" here labelled that way and I agree that especially

skirt steak is very delicious--marbled well. Hanger steak seems to be much less marbled. Flank has a bit of too much "grain" for me--but on sale, I'll take it.
Just top round makes a good "LOndon broil".

 
Yes--as it says, you can pull/shred it--it would be like BBQ pork/beef--cooked

low and slow to tenderize the meat.

 
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