Saturday, May 28, 2016

Slow Oven-Roasted Tri-Tip with Garlic Jus and Santa Maria-Style Salsa

I came up with this recipe one day when I didn't feel like barbecuing a tri tip that I had in frig and decided to give it the slow roasted oven method instead. Sure it didn't have that same oak-wood grilled flavor, but the end result was still really flavorsome - you just can't go wrong with caramelized garlic jus and falling apart tender beef.  

5-6 lb. tri tip
Santa Maria-style seasoning blend (salt, pepper, garlic powder, parsley flakes)
10 cloves garlic, peeled
3 tbsp. olive oil

Santa Maria-style salsa

1. Preheat the oven to 250F.

2. Season the tri-tip on both sides generously with the rub. Let sit for 30 minutes to an hour at room temperature before roasting. 

3. Heat 3 tbsp. of olive oil over medium high heat in a large enameled cast iron or other heavy oven proof pot. Sear the meat on one side for 1-2 minutes until nicely browned, then turn over and repeat. Add the garlic and toss in the bottom of the pan to brown. 

4. Cover the pot and place into the preheated oven. Roast 3 1/2 to 4 hours (do not uncover) until the beef is super tender.

5. Remove the pot from the oven and let rest about 20-30 minutes, covered. 

6. Remove the beef to a cutting board and cut into slices. Serve with the roasted garlic cloves and jus from the pan and Santa Maria-style salsa on the side, if desired.

 Santa Maria-style seasoning blend. If you don't have this, just use a blend of salt, garlic powder, pepper, and parsley flakes.

 Season the trip tip liberally with the seasoning on both sides.

 Sear the meat on both sides and add the garlic cloves, cooking until lightly browned.

 This is the tri tip after cooking for about 4 hours at 250F.

 After the meat has rested in the covered pot for 20-30 minutes, remove to a chopping board and cut into slices (meat should be falling apart tender).

Serve the tri tip with some Santa Maria-style salsa on the side, if desired, and with some of the roasted garlic and jus from the roasting pan.

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