TRI TIP BARBACOA Steak lovers consider it almost sacrosanct that all great cuts of meat should be barbequed. But fall is here and winter just around the corner, so here is the first of several tummy-warming recipes for your cast-iron kettle, Dutch oven or crock pot. INGREDIENTS 1 Meats2U Tri tip 1 bag (or 25-30) dried California or Anaheim chilies (these are NOT hot, but the flavor is a must) 1 large onion, chopped 1 large bundle garlic, peeled & chopped 5 whole bay leaves 3 Tbs. Worcestershire sauce 3-4 cups beef broth ¼ C. vinegar 20 whole peppercorns 1 Tbs. salt 1 or 2 dried hot chilies if you want to add a little kick DIRECTIONS 1. Bring Tri tip to room temperature and cut into thirds. 2. Simmer chilies in large pot for 5 minutes and turn off heat. Leave chilies until soft, about 15-20 minutes. 3. Remove stems and puree in blender in 2 batches, using a little of the beef broth to thin if needed. 4. Push pulp through metal strainer to remove skins and seeds. 5. Rub chili pulp over roast and place in cooking pot. 6. Add all remaining ingredients to pot. Cook in oven at 275°F or set on simmer for 6-8 hours. Half way through cooking time, check and spoon liquids over meat. When done, roast should be fall-apart tender. Serve with crunchy coleslaw, potatoes or rice.
Posted on: Wed, 02 Oct 2013 00:23:12 +0000
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