Moo'd Enhanced Tri-Tip recipe
| Serves | 4-5 |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Total time | 1 hour |
| Meal type | Main Dish |
| Misc | Serve Hot |
| Occasion | Barbecue |
| Description | The tri-tip roast is a very versitile and easy to cook piece of beef. Using Draper's Moo'd Enhancer will help you bring out the wonderful flavor in this piece of beef. |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- ½ cup vegetable oil
- ½ cup red wine vinegar
- 4 tablespoons draper's moo'd enhancer (you may require more or less depending on how you like to season the beef.)
- 1 pinch kosher salt
- 2lb tri-tip roast (per roast)
Directions
Step 1
Combine the the oil and vinegar with a teaspoonful of Moo'd Enhancer and whisk together.
This mixture will separate so you will have to re-whisk from time to time.
If you have an emulsify setting on your food processor this would work too.
Step 2
Season the Tri-Tip with a generous portion of Moo'd Enhancer.
This is a thick cut of beef so you have to pack a flavor in the crust on the outside (similar to a brisket). Then apply to Kosher salt to give a little salty boost of flavor.
Let the Tri-Tip sit at room temp for 30 minutes before throwing on the grill.
Step 3
While the Tri-Tip is resting, get your fire ready.
I have a propane grill so it is fairly easy for me. If you do not, you want to make a 3 zone fire with your wood or coal.
A very hot portion to seer, and medium portion to roast and a cool portion for when flair ups occur (and with 1/2 cup of vegetable oil they likely will).
Step 4
Once the fire is ready and the Tri-Tip is rested throw it on the hottest part of the grill to seer (2-4 minutes each side) then move it to the medium portion of grill to roast and begin flipping and moppong/basting with the oil/vinegar/Moo'd mixture every 5 minutes until internal temp in the thickest part of Tri-Tip is 65°C / 150°F (for medium).
Then remove from grill and let rest 5 to 10 minutes before slicing.
Step 5
Slice this cut against the grain for extra tenderness.
At this point the meat can be used for a variety of meals, sandwiches, tacos, fajitas or just as one heck of a good steak.
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