Oven-Roasted Tri-Tip

Tender, juicy, and easy to prepare!

 

Click here to see the recipe in Portuguese

 

servings: 15

preparation time: 3 hours

 

Ingredients:

1 whole tri-tip

1 tablespoon oil

salt to taste

black pepper to taste

paprika to taste

cumin to taste

8 garlic cloves

1 onion, cut into large pieces

1 stalk of celery, chopped

4 parsley sprigs

4 green onions sprigs

2 thyme sprigs

2 rosemary sprigs

1 tablespoon all purpose flour

1 cup dry red wine

2/3 cup good beef broth (homemade or store brought)

 

Directions:

1 – Trim silver skin and remove excess fat from meat, as you prefer.

2 – Then, rub the spices into the meat: oil, salt, pepper, paprika, and cumin.

3 – In an oven bag, add the flour and shake.

4 – Place the meat in the bag and the rest of the spices: garlic, onions and herbs.

5 – Add the wine and broth on the sides, being careful not to “wash” the meet.

6 – Let the meat in the refrigerator for at least 2 hours, marinating.

7 – Follow the instructions on the oven bag package before you bake. The one I used need to have the opening facing the wider side of pan and six 1/2-inch cuts on the top to allow steam to scape.

8 – Bake for 2 hours and 30 minutes (325° C).

9 – Remove from oven and let the meat sit for at least 15 minutes. After that, remove from bag and slice it.

10 – Strain the grave sauce and serve over the meat or as a garnish.

 

Tips and Options:

 

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