Thursday, June 10, 2010

HGM's Oven Roast Tri-Tip

You thought I was kidding, didn't you?
2 – 2 ½ lbs of beef tri-tip (This is a regional cut, so you may need to ask your butcher. The grain of the muscle will be long and there should be a decent amount of fat to keep the meat moist.)
2 russet potatoes
2 ribs of celery
1 clove of garlic
baby carrots – to taste
mushrooms – variety and number to taste
frozen peas – to taste
½ cup water
4 Tbs of Worcestershire sauce
fresh cracked black pepper
white pepper

Cook time: 2 ½ hours

Preheat oven to 350.

Dry rub entire roast with mix of salt, black pepper, white pepper and rosemary. Place beef in roasting pan. Add to roasting pan ½ cup of water, 4 Tbs of Worcestershire sauce and minced clove of garlic. Cover tightly and roast for 1 hour.

During this time, rough chop the potatoes, celery and mushrooms. Baby carrots can be added whole. Season veggies with salt and rosemary.

After 1 hour, add fresh veggies to roasting pan. Cover and return beef and veggies to oven for another hour. Add frozen peas during the last 20 minutes of cooking time.

After the second hour, remove the cover and let brown for 30 minutes.

Let meat rest 10 – 15 minutes before serving.

Serves 4 – 6, depending on their commitment to gluttony.

Consider this recipe a starting place. I encourage you to make changes and additions. For example a nice tannin-y red wine could be a great substitute for the Worcestershire. The addition of onions would be good as well. Let me know what you come up with.

Today's Yummish Exercise:
Share one of your favorite recipes (or bottles of wine, or brand of chocolate, etc.) with someone.

Next: Yummish Baptism

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