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Savory Oven Baked Triangle Tip – A Family Tri-Tip Recipe
Oh boy, we’re having Tri-Tip for dinner tonight. Most of you know that the tri-tip comes from the sirloin part of the very tasty beef. We use a cooking method called “Dry heat”. All beef and minced meat must be cooked using this cooking method, otherwise it will not come out at all. It goes the same way.
* 3 1/2 to 4 lbs. Tri-tip roast
* 1 tbsp. Black pepper (any grind)
* 2 tbsp. Salt (2 1/2 sea salt if desired)
* 2 tbsp. Bacon Fat (the good stuff)
Wrap the Tri-Tip and wash off the blood with cool clean water. Pat it dry and rub the roast with a little lard. Then please wash your greasy hands. Now put the salt and pepper in a small bowl and mix with your clean dry finger. Place the roasting pan in a suitable sized roasting pan. A medium-sized pan is perfect for this recipe. We do not add vegetables. Then we sprinkle salt and pepper mixture on both sides of the roast, along with the edges. Put the frying oil on top of the pan.
Preheat oven to 325º F and place in a roasting pan. Do not cover the pan, this is an open heat cooking process. Place it in the oven after it reaches 325º F, please, not before. Now place the light bulb on the stove for easy access.
Please note that we do not put water or drinks in this pan. Keep it that way because we want dry heat and no lid. After about half an hour, check the roasting pan to see how much juice is leaking. If this is enough, use the bulb to absorb it and rinse it thoroughly. This should be done every 15-20 minutes, for a total of 1 1/2 hours (Medium) to 2 hours (Good). It would be from the moment we put this beauty in the oven.
Well, doesn’t it smell so good? Looks good to me too. (Ha-ha-ha) I wish I could help you eat it. Now seriously, pour the juice from the pan into a small measuring cup. Cover the roasting pan lightly and place it in a hot off oven. Before you do this, heat it up a bit so it doesn’t overcook. We just want to keep it warm.
In no time, the oil and juice will separate, leaving the oil at the top of the measuring cup. Decision, decision, what next? So do we make a nice brown gravy or go with the beef au ju method? Since I’m calling it the “Tasteful Three Tips,” we’re going with au ju. Boy, that sounds good, doesn’t it?
Now what we do – take the roast out of the oven. Place it on a cutting board. Get a nice plate with a rim to catch the rising juice and a real sharp carving knife. Cut the roast into slices about 1/4 inch thick and place each slice on a baking sheet, overlapping. Don’t forget to cut against the grain so that we have good slices.
Once your cut is complete, we can suck up the fat from the top of the measuring cup using the bulb method. After doing this, pour the juices over the pieces of the tray, cover it lightly and put it back in the hot oven. Keep it warm at 125º F until you prepare the rest of your meal.
Now, isn’t it? Ole Emeril Legasse doesn’t have any of us anymore, does he? Eat and enjoy your food, now you hear? Ooowee: I hope you released the buster correctly!
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