NEJ
09-10-2009, 12:53 PM
I think the tri-tip is my favorite cut of beef. It is great with potatoes and veggies, but is also great for sandwiches the rest of the trip. Sometimes I take left-overs and make beef enchiladas. These are the same as the chicken but with potatoes instead of rice, peas instead of broccoli, and red enchilada sauce instead of green.
Here is my recipe for tri-tip roast. I'm sure some of you like to cook it on the fire. Nothing wrong with that, but I like my way better. I take a good tri-tip---one I get from a high-end market. I start it in a cast iron pan with olive oil, browning it on all sides and ends. Then I place it fat side up in my metal baking pan and poke seven or eight slices in the top. In these slices I shove a garlic clove. Then I put it in my dutch oven with a flattened ball of aluminum foil under the lid to let the steam out and cook at as close to 260 degrees as I can. At home I might go as low as 240 and cook a little longer. If you don't have a dutch oven, just use the cast iron pan and aluminum foil to cover and hold the heat in. When it is done (an hour or more), it should be still pink inside. Remove the garlic.
If you have cooked it right, it will melt in your mouth and be as flavorful as any cut of beef you can get. Slice it thin and sprinkle on a little salt. Don't forget if you are having it in a sandwich, you will want a nice dill pickle to eat with it.
NJ
http://i841.photobucket.com/albums/zz335/NEricJ/Cooking/Sandwich.jpg?t=1252617200
Here is my recipe for tri-tip roast. I'm sure some of you like to cook it on the fire. Nothing wrong with that, but I like my way better. I take a good tri-tip---one I get from a high-end market. I start it in a cast iron pan with olive oil, browning it on all sides and ends. Then I place it fat side up in my metal baking pan and poke seven or eight slices in the top. In these slices I shove a garlic clove. Then I put it in my dutch oven with a flattened ball of aluminum foil under the lid to let the steam out and cook at as close to 260 degrees as I can. At home I might go as low as 240 and cook a little longer. If you don't have a dutch oven, just use the cast iron pan and aluminum foil to cover and hold the heat in. When it is done (an hour or more), it should be still pink inside. Remove the garlic.
If you have cooked it right, it will melt in your mouth and be as flavorful as any cut of beef you can get. Slice it thin and sprinkle on a little salt. Don't forget if you are having it in a sandwich, you will want a nice dill pickle to eat with it.
NJ
http://i841.photobucket.com/albums/zz335/NEricJ/Cooking/Sandwich.jpg?t=1252617200