Slow Sunday · Inspired by Fellow Cooks
Inspired by Go Jackrabbit Go.
Rosemary and Red Wine Braised Tri-Tip
Tri-tip usually goes on the grill. Braised slowly in red wine and rosemary, it turns tender enough to slice with a spoon.
TimeAbout 3–4 hours (mostly hands-off)
Serves6
EaseMedium
CutDry Aged Tri Tip Steak
TargetFork-tender
Ingredients
- Legacy Maker Farms 1876 Single-Source1 dry-aged tri-tip (about 3½ lbs)
- Kosher salt and black pepper
- 2 tbsp oil
- 1 onion, sliced
- 4 garlic cloves, smashed
- 1½ cups dry red wine
- 1 cup beef stock
- 3 sprigs rosemary
- 1 tbsp tomato paste
Method
- 1Heat the oven to 300°F. Season the tri-tip and brown it well in a Dutch oven. Remove.
- 2Soften the onion and garlic, stir in the tomato paste, then add the wine and scrape up the browned bits.
- 3Return the beef with the stock and rosemary. Cover and braise 3–3½ hours until very tender.
- 4Rest 10 minutes, slice against the grain and serve with the reduced braising liquid.
Fork
Cook to temperature, not timeBraise until fork-tender. For whole cuts the USDA minimum is 145°F with a 3-minute rest.
Slow Sunday · Inspired by Fellow Cooks
Inspired by Go Jackrabbit Go.
Rosemary and Red Wine Braised Tri-Tip
Tri-tip usually goes on the grill. Braised slowly in red wine and rosemary, it turns tender enough to slice with a spoon.
TimeAbout 3–4 hours (mostly hands-off)
Serves6
EaseMedium
CutDry Aged Tri Tip Steak
TargetFork-tender
Ingredients
- Legacy Maker Farms 1876 Single-Source1 dry-aged tri-tip (about 3½ lbs)
- Kosher salt and black pepper
- 2 tbsp oil
- 1 onion, sliced
- 4 garlic cloves, smashed
- 1½ cups dry red wine
- 1 cup beef stock
- 3 sprigs rosemary
- 1 tbsp tomato paste
Method
- 1Heat the oven to 300°F. Season the tri-tip and brown it well in a Dutch oven. Remove.
- 2Soften the onion and garlic, stir in the tomato paste, then add the wine and scrape up the browned bits.
- 3Return the beef with the stock and rosemary. Cover and braise 3–3½ hours until very tender.
- 4Rest 10 minutes, slice against the grain and serve with the reduced braising liquid.
Fork
Cook to temperature, not timeBraise until fork-tender. For whole cuts the USDA minimum is 145°F with a 3-minute rest.