You need this recipe in your life, because it’s easy to achieve the most tender and flavorful braised beef, if you do it my way. I love nothing more than cooking my beef on the grill, but if you don’t have access to one, this dish tastes just as good as a good BBQ meal from your local restaurant. A wonderful depth of flavor in the sauce is achieved from braising the meat in the liquid with aromatics like onion, carrot and garlic along with the spices rubbed on the meat. Add a few of the usual barbecue sauce ingredients and you have a slightly smokey and sweet BBQ sauce. This recipe yields 2 cups (472 ml) of barbecue sauce. I love tri-tip for this dish because it has the perfect amount of fat marbling throughout the meat. My personal choice is to cook the meat until it is medium (temperature of 145°F/62°C) when a meat thermometer is inserted into the thickest part of the meat. This temperature is a little pink and the perfect tenderness. You can cook the meat to your desired temperature: Rare = (cool red in the center )125°F/52°C, medium rare (warm red center) = 135°Ff/57°C, medium (warm pink center) 145°F/63°C, medium well (slightly pink center) 150°F/66°C, well done (little or no pink) 160°F/71°C). Side Dish Suggestions:
Crunchy Vegetable Coleslaw Quick and Easy Grilled Corn Salsa Grilled Parmesan Garlic and Basil Corn on the Cob Warm Bacon Coleslaw
Tri tip is the triangle end of the sirloin. If you can’t find this, chuck roast also works well. Taste your stock, if it is salty, you may need to adjust the amount of salt in the dish Rare = (cool red in the center) 125°F/52°CMedium rare (warm red center) = 135°Ff/57°C Medium (warm pink center = 145°F/63°CMedium well (slightly pink center) = 50°F/66°CWell done (little or no pink) = 160°F/71°C The barbecue sauce yields 2 cups (472 ml)
