Moo'd Enhanced Tri-Tip recipe

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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Ingredients

Imperial | Metric | USA
  • 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

Tri-Tip meat seasoned with a generous portion of Moo'd Enhancer.

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

Tri-Tip meat cut and ready to eat.

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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