4meandthem
Half Baked
I was golfing Sun. with my buddy and mentioned Tri-tips were on sale for 2.99lb this week and told him I also prefer to roast them vs. BBQ.
He told his method and after a few tweeks I love it this way.
3-4 lb untrimmed tri-tip (or ball tip)
2 envelopes desiccated onion soup mix
1 beer ( I used Carona)
1 glass red wine (it's all I had left-LOL)
Sprinkle the tri-tip with 1 envelope onion soup mix and let marinate overnight.
Cover and bake at 350 for 50 minutes.
Let cool completely and slice to 1/16-1/8 slices.
Sprinkle with remaining soup mix and pour in beer and wine.
Cover and bake another 30 minutes at 350.
Remove foil or cover and bake another 30 minutes.
Serve with small ramikins of the juice for dipping as desired.
It was like a cross between a French dip and a pot roast. We all loved it for a change from our usual. I bet some sliced carrots added to the second cooking would be awesome too.
I also made a raw cabbage salad to go with which worked nicely.
He told his method and after a few tweeks I love it this way.
3-4 lb untrimmed tri-tip (or ball tip)
2 envelopes desiccated onion soup mix
1 beer ( I used Carona)
1 glass red wine (it's all I had left-LOL)
Sprinkle the tri-tip with 1 envelope onion soup mix and let marinate overnight.
Cover and bake at 350 for 50 minutes.
Let cool completely and slice to 1/16-1/8 slices.
Sprinkle with remaining soup mix and pour in beer and wine.
Cover and bake another 30 minutes at 350.
Remove foil or cover and bake another 30 minutes.
Serve with small ramikins of the juice for dipping as desired.
It was like a cross between a French dip and a pot roast. We all loved it for a change from our usual. I bet some sliced carrots added to the second cooking would be awesome too.
I also made a raw cabbage salad to go with which worked nicely.