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.
Ingredients:
Tri-tip
Herbs (a variety is great: rosemary, thyme, chili powder, cumin, etc.)
Garlic, minced
Salt
Directions:
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.
2 comments:
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?
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.
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