Braised Tri Tip with Barbecue Sauce

Sliced Tri tip getting drizzled with barbecue sauce

Braised Tri Tip with Barbecue Sauce

Tri tip is slow braised in beef stock and aromatics, then the barbecue sauce is made using the liquid, plus key ingredients.

Course Barbecue

Cuisine American

Prep Time 1

Cook Time 20

Total Time 1 20

Servings

Calories 585

Author Janette

Ingredients

For the spice rub:

2 teaspoons smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
¾ teaspoon salt
¼ teaspoon ground black pepper

For the tri tip:

2-3 pound (1 to 1.5 kg) tri tip roast Tri tip is the triangle end of the sirloin. If you can’t find this, chuck roast also works well.
3 tablespoons vegetable oil
1 cup 236 ml beef stock/broth (low sodium) * see note Taste your stock, if it is salty, you may need to adjust the amount of salt in the dish
½ yellow onion
2 carrots cleaned and cut into large pieces
2 whole garlic cloves peeled

For the sauce ( yields 2 cups/472 ml)

1 cup (280 grams) ketchup
¼ cup (60 ml) apple cider vinegar
⅓ cup (50 grams) light or dark brown sugar
1 teaspoon Worcestershire sauce
½ teaspoon smoked paprika
¼ teaspoon salt or to your taste
Small pinch ground black pepper
½ teaspoon purpose flour optional
To make it spicy add cayenne pepper, or hot sauce to your taste.

Instructions

Make the spice rub:

To a small bowl, add the smoked paprika, onion powder, garlic powder, salt and pepper. Mix well. Rub the spice mix all over the tri tip and leave to come to room temperature for 1 hour.
Preheat oven to 325°F/170°C.

Make the tri tip:

After 1 hour, add the vegetable oil to a heavy pan or Dutch oven over medium-high heat. When the oil is hot place fat-side down and brown on all both sides. Add the beef stock/broth, onion, carrots and garlic cloves. Bring to a simmer and cover. Place in the oven and braise 10 minutes per pound until a thermometer reads 140°F/°C for medium (it will continue to cook when removed from the oven and 145°F/63°C is medium, see notes for all temperatures). You can also braise on the stove.
When the meat is at your desired temperature, remove from the pan and place on a large plate or cutting board, cover with foil.

Make the sauce

Strain the braising liquid and skim off any excess fat. Add 1 cup (236 ml) braising liquid back into the same pan along with the apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, salt and pepper to taste. When simmering, sprinkle in the flour and whisk until smooth. Simmer until thickened.

Video

Notes

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) = 50°F/66°C
Well done (little or no pink) = 160°F/71°C

Nutrition