Braised Tri Tip with Barbecue Sauce
This Braised Tri Tip comes with a quick and easy barbecue sauce that is made from the braising liquid and a few key ingredients, all made in one pan.
The perfect weeknight meal, or a family Sunday dinner.
You need this recipe in your life, because it’s easy to achieve the most tender and flavorful braised beef, if you do it my way.
I love nothing more than cooking my beef on the grill, but if you don’t have access to one, this dish tastes just as good as a good BBQ meal from your local restaurant.
A wonderful depth of flavor in the sauce is achieved from braising the meat in the liquid with aromatics like onion, carrot and garlic along with the spices rubbed on the meat. Add a few of the usual barbecue sauce ingredients and you have a slightly smokey and sweet BBQ sauce.
This recipe yields 2 cups (472 ml) of barbecue sauce.
I love tri-tip for this dish because it has the perfect amount of fat marbling throughout the meat. My personal choice is to cook the meat until it is medium (temperature of 145°F/62°C) when a meat thermometer is inserted into the thickest part of the meat. This temperature is a little pink and the perfect tenderness.
You can cook the meat to your desired temperature: Rare = (cool red in the center )125°F/52°C, medium rare (warm red center) = 135°Ff/57°C, medium (warm pink center) 145°F/63°C, medium well (slightly pink center) 150°F/66°C, well done (little or no pink) 160°F/71°C).
I love this cut of tri tip. Chuck roast, brisket and rump roast are all delicious options too.
I do this with poultry too. Any meat cooked straight from cold can tend to tense up when it hits the heat and cause it to toughen. Allowing it to come to room temperature does not give it that much of a ‘shock’ and results in more tender meat.
Side Dish Suggestions:
- Crunchy Vegetable Coleslaw
- Quick and Easy Grilled Corn Salsa
- Grilled Parmesan Garlic and Basil Corn on the Cob
- Warm Bacon Coleslaw