Simple Way to Prepare Perfect Braised Tri-Tip Roast
Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Steps to Prepare Ultimate Braised Tri-Tip Roast. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Braised Tri-Tip Roast, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Braised Tri-Tip Roast delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Braised Tri-Tip Roast is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Braised Tri-Tip Roast estimated approx 200 mins.
To get started with this particular recipe, we must first prepare a few components. You can cook Braised Tri-Tip Roast using 8 ingredients and 5 steps. Here is how you can achieve that.
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Ingredients and spices that need to be Prepare to make Braised Tri-Tip Roast:
- 1 T vegetable oil
- 1 (3 lb) tri-tip roast
- kosher salt
- freshly ground black pepper
- 2 yellow onions (sliced)
- 1 pkg onion soup mix
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions to make Braised Tri-Tip Roast
- Preheat oven to 325°F.
- Heat oil in Dutch oven over med-hi heat. Season roast lightly with salt and pepper. Put roast fat-side down in pot. Cook until bottom is browned, then carefully flup and brown other side, 3 min each. Remove meat to plate.
- Drain off all but 2 T of fat from pot. Add onions and stir periodically until they soften and start to brown, 8 min. Stir in inion soup mix, thyme bay leaves, and 2 cups water.
- Add meat and juices back to pot and bring liquid to simmer. Cover, transfer pot to oven and cook until meat is very trnder but still sliceable, 2 1/2 - 3 hrs.
- Transfer meat to cutting board. Discard thyme and bay from liquid and skin off excess fat. Slice meat across grain into slices 1/2 - 1 in thick. Spoon braising liquid over meat and serve hot.
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