Braised Tri Tip Roast Recipes

TRI TIP ROAST

Steps:

• Rub roast all over with thyme, basil, marjoram, mustard, salt, and black pepper. Place meat in a sealable plastic bag, seal the bag, and refrigerate, 8 hours to overnight. Pour red wine into bag with meat 4 hours before cooking.
• Preheat oven to 450 degrees F (230 degrees C). Drizzle olive oil all over the bottom of a roasting pan.
• Place meat in the prepared roasting pan.
• Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat until hot and slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.

BRAISED TRI TIP WITH RED WINE GLAZE

Steps:

• Because of where the tri tip is cut from it will have two different grains (see photo), so you will have two different cutting directions. There is a video linked in the note box below that shows how to cut your tri tip for optimal tenderness.
• Preheat the oven to 325°.
• Trim the fat cap on the tri tip so that it is 1/2-1/4 inch thick. Also remove any silver skin (if there is any).Prick the fat cap, down to the meat, with a fork or sausage pricker. This will help the fat render and get a nice crust. Generously salt and pepper the tri tip on both sides. Lightly rub it into the meat.
• Place your Dutch Oven or roasting pan over medium-high heat on the stove top. Add the oil and let it get hot.
• Place the trip tip, fat side up, in the hot oil and brown the first side, about 5 minutes. Flip and brown the other side, about 4-5 minutes. Remove the tri tip to a plate.
• In the now empty pan add the onions, carrots, celery and salt and pepper. Soften and brown lightly for about 10 minutes. Scraping up any browned bits on the bottom of the pan as you are able (this is called deglazing and is full of flavor!!!)
• Add in the garlic and tomato paste, stir around the pan to mix with the veggies.
• Pour in the beef stock and wine and deglaze the bottom of the pot further.
• Add in the bay leaves, rosemary, and thyme.
• Nestle the tri tip into the liquid, fat side up. Place a piece of parchment paper directly over the roast. This will help the braising liquid work it's magic!
• Cover the pot with a lid, or if you do not have a lid tightly cover with foil.
• Place in the oven to braise for 2 1/2 hours.
• Remove the braised tri tip from the pot to a separate plate or wooden cutting board, cover with foil. Let rest for 15 minutes.
• Meanwhile make the red wine glaze:
• Place a fine mesh strainer over a sauce pan and strain the braising liquids from the solids. Discard the solids.
• Place the sauce pan/braising liquid over medium high heat, add the apple cider vinegar, and then simmer the sauce for 5 minutes. If any brownish-tannish bubbles/scum rises to the top, skim that off and discard.
• Mix the softened butter with the flour by mashing with a fork, this is called a beurre manie and will thicken your sauce beautifully! Turn the heat to low, then whisk the beurre manie into the sauce. Once thickened pull from the heat. Taste for seasoning.
• Cut the roast into 1/2 inch thick slices, serving 2-3 slices per person, plate and drizzle with the red wine glaze. Serve additional glaze on the side. See the video linked in the notes box below on how to properly cut a tri tip!Pro Tip: When you cut the tri tip the meat should look like dots of fibers, not long strands. This is how you know you are cutting against the grain.
• This is excellent with roasted asparagus, sautéed garlic green beans, or roasted fennel, and Garlic Mashed Potatoes (or the Instant Pot version), or Stuffing.

BRAISED TRI-TIP ROAST

Steps:

• Preheat the oven to 325 degrees F.
• Heat the oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Season the roast lightly with salt and pepper. Put the roast fat-side down in the pot. Cook until the bottom is browned, about 3 minutes, then carefully flip the roast to brown on the other side, an additional 3 minutes. Remove the meat to a plate.
• Drain off all but 2 tablespoons of fat from the pot. Add the onions and stir periodically until they soften and start to brown, about 8 minutes. Stir in the onion soup mix, thyme, bay leaves and 2 cups water. Add the meat with all its juices back to the pot. Bring the liquid to a simmer. Cover, transfer the pot to the oven and cook until the meat is very tender but still sliceable, 2 1/2 to 3 hours.
• Transfer the meat to a cutting board. Discard the thyme sprigs and bay leaves from the braising liquid and skim off any excess fat. Slice the meat across the grain into slices 1/2 to 1 inch thick, spoon the braising liquid over and serve hot.