Pioneer Womans Tri Tip Roast Recipes

SIRLOIN TIP ROAST

Steps:

• Chop the sirloin into 1″ squared cubes, leaving on the fat where it is. Salt and pepper the sirloin and set aside in a bowl.
• Heat a large pan or dutch over medium-high heat with 2-3 tablespoons of olive oil. We also like to add a touch of butter, but that's optional.
• Peel and cut the onions in slices, and chop the carrots into small chunks. Just a normal carrot cut into medallions will do. Add the vegetables into hot oil.
• Add your meat and let sear until it's brown, and the onions have become a little lighter in color.
• Add wine and broth to deglaze the pan, and stir the mixture.
• Cover and reduce heat to low-medium heat, and let cook one-hour per pound of meat. Open the lid periodically and stir content.
• Serve!

TRI-TIP

Steps:

• Marinate tri-tip with dry rub and place on grill. Sear both sides then grill over low heat.

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.

ULTIMATE TRI-TIP ROAST

Steps:

• In a blender, grind the garlic, oil, salt and black peppercorns to a coarse paste.
• Pat the tri-tip dry with a paper towel and score the fat layer with a sharp knife, cutting through the fat, but not through the meat.
• Place the meat in a sealable plastic bag, scrape in the garlic paste, press out the air and seal tightly. Massage the meat with the garlic paste until it is evenly coated. Set aside at room temperature for at least 1 hour. If you are going to marinate more than 2 hours, refrigerate the meat but remove it 1 hour before cooking to allow it to come to room temperature.
• About 1 hour before serving, start a fire on the grill using 1 chimney full of charcoal briquettes, about 50. Put one-fourth pound of oak or hickory chips in a bowl and cover them with water. Place an inverted plate on top of the chips to keep them submerged. When the flames have subsided and the coals are covered with white ash, dump the chimney into a mound on one side of the grill. Drain the wood chips and scatter them across the top of the coals.
• Sear the fat side of the tri-tip, cooking directly over the flames with the grill lid off. This will only take 3 or 4 minutes. Don't worry if there is a little char; that is almost necessary in order to get a good crust. When the fat side is seared, turn the tri-tip and sear the lean side directly over the coals. This will take another 3 or 4 minutes; again, don't worry about a little char.
• When the lean side is seared, move the tri-tip to the cool side of the grill and replace the lid, with the vents open. Cook to the desired doneness, checking the temperature of the meat every 4 or 5 minutes. It will take 20 to 25 minutes for 125 degrees, which is on the rare side of medium-rare, 25 to 30 minutes for 135 degrees (on the medium side). Cooking times will vary according to the type of grill and temperature of the fire.
• Remove the roast to a platter and set aside for 10 minutes to finish cooking and for the juices to settle. Carve the tri-tip fairly thinly (at most one-fourth-inch thick), against the grain and with the knife held at an angle to give wide slices. Spoon the carving juices over the meat.

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.

PIONEER WOMAN'S TRI-TIP ROAST

Steps:

• Preheat the oven to 325 F.
• Heat some vegetable oil in a Dutch oven or heavy-bottomed pot set over medium-high heat.
• Lightly season the roast with salt and ground black pepper.
• Place the roast in the Dutch oven with the fat-side facing down.
• Fry the roast until the bottom is browned, about 3 to 5 minutes. Then, carefully flip the roast to brown on the other side for an additional 3 minutes.
• Transfer the meat to a plate.
• Remove all but 2 tbsp of the fat in the pot.
• Add the onions and cook them, while stirring continuously, until they start to soften and brown, about 8 minutes.
• Add 2 cups of water, the onion soup mix, thyme, and bay leaves.
• Put the meat back in the pot along with all its juices.
• Stir the liquid until it is simmering.
• Place the Dutch oven in the oven and cook until the meat is very tender, but still sliceable, about 2 1/2 to 3 hours.
• Move the meat to the cutting board.
• Trim any excess fat from the braising liquid and discard the thyme sprigs and bay leaves.
• Serve the braised meat hot, sliced across the grain into 1/2-inch-thick slices, with the braising liquid spooned over.