Oh boy, we're going to have Tri-Tip for dinner tonight. Most of you know that a triangle tip comes from the sirloin section of very delicious beef cattle. We're going to use a way of cooking called the "Dry Heat" method. All beef loin and sirloin should be cooked using this method of cooking, or it won't come out right at all. It goes just like this.
* 3 1/2 to 4 lb. Tri-Tip Roast
* 1 Tsp. Black Pepper (Any grind you please)
* 2 Tsp. Salt (2 1/2 of Sea Salt if you like)
* 2 Tbs. Bacon Fat (Good Stuff)
Unwrap the Tri-Tip and rinse off the blood with cool fresh water. Pat it dry and liberally rub the roast down with a little bacon fat. Then, wash your greasy hands please. Now, put the salt and pepper into a small bowl and mix it together with your clean dry finger. Place the roast in an appropriate sized roasting pan. An oblong pan that is not oversized will work just fine for this recipe. We ain't gonna add no veggies. We then sprinkle the salt and pepper mixture onto both sides of our roast, the edges included. Place the roast fat side up in the pan.
Pre-heat your oven to 325º F and place the roast in the oven. Do not cover the pan, this is an open heat cooking process. Place it in the oven after it reaches 325º F, not before please. Now place a basting bulb on the stovetop for easy access.
Notice we ain't put no water or booze in this pan. Keep it that way cause we do want dry heat and no cover. In about half an hour, check the roast to see just how much juice has flowed free so we can baste it. If it's enough, use the basting bulb to suck it up and liberally baste it. This should be done every 15-20 minutes, for a total of 1 1/2 hours (Medium) to 2 hours (Well). That would be from the point we placed this beauty in the oven.
Now, don't that smell real good? Looks good to me too. (Ha Ha Ha) Wish I was there to help ya'll eat it. Serious now, lets pour the juice from the pan into a small measuring cup. Cover the roast lightly and put it in the warm turned off oven. Let some heat out before you do it so it don't cook no more. We just wanna keep it warm.
In short time the oil and juice will separate, leaving the oil on top in the measuring cup. Decision, decision, what comes next? Well, are we gonna make a nice brown gravy, or go with a beef au ju approach? Being as I called this a "Savory Tri-Tip", we'll go with the au ju. Boy, that sure does sound good now don't it?
What we'll do now is take the roast out the oven. Place that on your cutting board. Get a nice platter with a raised juice retaining edge, and a real sharp carving knife. Slice the roast about 1/4" thick and arrange each slice on our platter, slightly overlapping. Remember to slice against the grain so we got nice slices
If your done slicing, we can suck up the fat from the top of our measuring cup using the basting bulb method. Having done this, pour the juices back over the slices on the platter, cover lightly and place it back in the warm oven. Keep it warm at 125º F until you've got the rest of your meal ready.
Now, ain't that good? Ole Emerile Legasse ain't got nothing on us now does he? Eat and enjoy your meal, now hear? Ooowee: Hope you emptied the baster properly!
Enjoy!
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