Tender, juicy, and easy to prepare!
preparation time: 3 hours
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)
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:
- Add fingerling potatoes and baby carrots to bag to bake with the meat.
- Season meat 1 day before and leave in the refrigerator. The dish will be even tastier.
- Replace the wine with the same amount of broth, if you don’t want to use the beverage.
- Side dish options: green salad, angel hair pasta with garlic and broccoli, white rice, special potato salad, farofa (Brazilian stuffing), lemon herb potatoes, crispy golden potato.