Thursday, March 17, 2011

Slow Roasted Tri-Tip

Tender and succulent, this meat will melt in your mouth.  Enjoy with a variety of side dishes or just plain and dipped in home-made horseradish mayonnaise.  We made two, and had lots of left overs for lunches and snacks in the week.

Herbs (a variety is great: rosemary, thyme, chili powder, cumin, etc.)
Garlic, minced

1. Pre-heat oven to 400*.
2.  Slather tri-tip with herbs, garlic and salt to your liking.
3.  Place on a raised roasting pan.  Let cook for 20 minutes.
4.  Lower the temperature to 250* and let the tri-tip cook for about 3 hours, to your liking.  Check with meat thermometer for about 135*.
5.  Let rest for 15 minutes before cutting.


Starlene said...

Do you have a recipe for the homemade horseradish mayo? I have a favorite combination of oils for mayo but do you just add in fresh horseradish? I don't think I've ever seen fresh horseradish at the store... do you use a jarred version?

Majica said...

My local food co-op sells fresh horseradish root. I put in a little to my normal mayo mix. I don't use a jarred version.