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Old 05-16-2002, 10:06 AM   #1
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ISO Tri-Tip Beef Roast Recipe

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Hello to you, I have just signed on after seeing such great recipes and such great folks that are here. My question to you is do any of you have a really great Tri-tip recipe. I have never cooked it before. It was on sale so what can I say??? Thank you ever so much, you will save my day...















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Old 05-16-2002, 04:12 PM   #2
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Hi Chilb!!!

Welcome to Discusscooking. Here are a few tri-tip recipes. Hope one sounds edible!!:D

MARINATED TRI-TIP ROAST
2/3 cup vegetable oil
2/3 cup honey
1/3 cup Worcestershire sauce
1/3 cup red wine vinegar
1 pkg Lowry's Tenderizing Beef Marinade
2 pinches salt
fresh ground pepper to taste
(A-1 or BBQ sauce - optional)

This recipe uses a tri-tip roast. This is a lean, boneless, and economical cut of meat from the round and bottom sirloin of the cow. Generally, a cooked, trimmed tri-tip roast will yield four 3-ounce servings of meat per pound.

For this recipe, use a 3-pound roast to get twelve 3-ounce servings or six 6-ounce servings of beef.

Combine ingredients in a mayonaise jar. Shake well. OR, place ingredients in a blender and blend well. Pierce tri-tip thoroughly with a fork and place in a plastic storage bag. Add the marinade and soak in the refrigerator for three days, turning often.

When ready to cook place tri-tip on a hot BBQ grill and sear. Turn the meat 90 degrees to cross hatch. Repeat this on the other side of the roast.

Complete the cooking process on the BBQ grill. OR, place tri-tip in glass dish in a 350 - 375 degree oven. Continue cooking until interior temperature reaches 135 degrees on an inserted meat thermometer.

Remove from oven and let sit for 10 minutes to complete the cooking process before slicing.


GRILLED TRI-TIP
4 pounds tri-tip roast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon salt

Prepare an outdoor grill for indirect heat, and lightly oil grate.

Mix together the garlic powder, onion powder, pepper, and salt. Rub mixture all over the roast.

Place the roast, fat side up on the hot grill with a pan underneath it to catch the drippings. Bake/roast for 4 to 6 hours, or until done. Check for doneness with a meat thermometer. Minimum temperature should be around 165F.
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Old 05-17-2002, 05:16 AM   #3
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Tri Tip Roast

Thank you so much for the tri tip roast. Is there a way to cook them in the oven or is the bar-b-que just the very best way to cook this roast? YOur recipes look really wondeful and I thank you for taking the time to locate them....
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Old 05-17-2002, 12:37 PM   #4
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Hi again Chilb - I meant to post more last night but I'm not sure what happened exactly!!!!:D Total chaos as usual probably.

OVEN ROASTED TRI-TIP

1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon finely chopped garlic
Dry rub or marinade of your choice.
1 1/2 to 2 1/2 pound beef tri-tip, fat trimmed to 1/4 inch
Pan Sauce: (do not make if you use a wet marinade)
1/2 cup beef or chicken stock
1/4 cup red wine
1 teaspoon chopped fresh herb of your choice such as thyme or rosemary, or 1/2 teaspoon dried
1 tablespoon Dijon mustard
Salt and freshly ground black pepper

Flavor Step: If you're using the garlic rub or a dry rub, combine all ingredients and generously season or rub the meat all over and let it stand at room temperature for up to 2 hours. Or cover the roast and leave it overnight in the refrigerator; let it sit at room temperature for 2 hours before cooking. If you're using a wet marinade, puncture the meat all over with a meat fork or skewer. Place it in a zip-lock bag or large bowl and pour the marinade over the meat. Marinate (cover if using a bowl), for up to 2 hours at room temperature or overnight in the refrigerator. If the meat has been refrigerated, let it sit at room temperature for 2 hours before cooking.

Preheat the oven to 450F. Remove the meat from the marinade and pat it dry. Discard the marinade. Place the tri-tip, fat side up, on a rack in a shallow roasting pan. Roast for 20 minutes, then begin checking the internal temperature: You should remove the roast at 115F to 120F for rare, 120F to 125F for medium-rare.

Transfer the meat to a carving board or platter, cover loosely with foil, and let it rest for 10 to 15 minutes before carving to allow the residual heat to complete the cooking and the juices to stabilize.

Meanwhile, make the optional pan sauce: Pour off any fat from the roasting pan. Place the pan over a burner and add the stock, wine, and herbs. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the sauce almost to a syrup. Whisk in the mustard and taste for salt and pepper.

Slice the meat into thin slices across the grain. If you made the sauce, pour it over the sliced meat, and serve.



OVEN-ROASTED BEEF TRI-TIO WITH ROSEMARY-GARLIC VEGETABLES
Yield: 6 to 8 servings

1 tri-tip roast (1 1/2 to 2 pounds)
1 tablespoon vegetable oil
12 small red-skinned potatoes, halved
2 medium red, yellow or green bell peppers, cut into eighths
2 medium sweet onions, cut into wedges (1 inch)

Seasoning:
2 cloves garlic, minced
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oven to 425F. Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with oil and vegetables in bowl and toss.

Place roast on rack in shallow roasting pan. Place vegetables on rack around roast. Do not add water or cover. Roast in 425F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness.

Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Transfer to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)

Meanwhile increase oven temperature to 475F. Remove peppers. Continue roasting potatoes and onions 10 minutes or until tender and lightly browned.

Carve roast across the grain. Serve with vegetables.

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Old 05-18-2002, 04:03 AM   #5
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Tri Tip recipes, I thank You oh wonderful kitchenelf!

Well, guess what I am having for dinner tonight? These recipe look really great. I think I will combine them using the bottom recipe with the top recipe's wine sauce. Will let you know just how they turn out. My husband in going to be in heaven...:D
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Old 05-18-2002, 07:54 AM   #6
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Chilb,

PLEASE let me know how it turns out. And my husband says since your husband is going to be in heaven he'll take his place at the dinner table!!! LOL (he's got a sick sense of humor, what can I say - oh, and he also likes to eat!)
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Old 05-18-2002, 01:04 PM   #7
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i've never heard of a tri-tip roast....i'm in ontario.....i know different countries use different terms for some things, even canada/US......would i know it by another name? *curious*
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Old 05-18-2002, 01:37 PM   #8
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jo_tp, I was wondering the same thing, and I'm in Texas. :confused:
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Old 05-18-2002, 07:14 PM   #9
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Tri Tip with veggies and rosemary...

The recipe, you posted kitchenelf with the vegetables and rosemary was excellant. I combined both recipes using the wine sauce from the tri tip without veggies. My husband really loved it and said to say you are both invited to our table any time you would like to have tri tip, just come on over. Over that is is across country I am in Calif and I believe YOU ALL are in North Carolina . Happens to be where my realatives all live. Mostly around Charllote, Midland, and Concord. Love BarBQue there...Next time you have that we will come there for sure.....LOL Thanks again. In regards to the note wanting to know what tri tip is, I am not sure what part of the cow it is from. It is like a elongated triagle. Quite a bit of fat, which you trim a bit, but oh so tasty.
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Old 05-19-2002, 01:47 AM   #10
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AHH! Thanks Chil! That's what we call the Fajita cut here in Texas!!!!!!
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