Corinne in Season

Slow-Braised Tri-Tip

This slow-braised tri-tip is one of those dinners that feels impressive but is actually really simple once you get everything into the pot.

Ingredients

• 2.5–3 lb tri-tip roast
• 2 tbsp olive oil
• 1 large yellow onion, sliced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 cup dry red wine, like Cabernet or Merlot, or just a red wine you enjoy
• 2 32 oz cartons beef broth
• 2 bay leaves
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• Kosher salt + black pepper, to taste

Instructions

1. Preheat oven to 325°F.

2. Pat the tri-tip dry and season generously with salt and pepper.

   2.5–3 lb tri-tip roast · Kosher salt + black pepper, to taste

3. Heat oil in a Dutch oven over medium-high heat and sear the tri-tip for about 4 minutes per side, until nicely browned. Remove and set aside.

   2 tbsp olive oil · The seasoned tri-tip from Step 2

4. Add the onion, carrots, and celery and cook until they start to soften and pick up some color.

   1 large yellow onion, sliced · 2 carrots, chopped · 2 celery stalks, chopped

5. Add the garlic and tomato paste and cook for another minute.

   3 garlic cloves, minced · 1 tbsp tomato paste

6. Pour in the red wine, scraping up all those browned bits from the bottom of the pot, and let it simmer for a few minutes.

   1 cup dry red wine, like Cabernet or Merlot, or just a red wine you enjoy

7. Add the beef broth, bay leaves, thyme, and rosemary, then return the tri-tip to the pot.

   2 32 oz cartons beef broth · 2 bay leaves · 2 sprigs fresh thyme · 2 sprigs fresh rosemary · Return the seared tri-tip from Step 3

8. Cover and braise at 325°F for a little over 3 hours, or until the meat is super tender.

9. Once the meat is done, remove it and let the leftover braising liquid simmer uncovered to reduce into a gravy. If you have cornstarch, add a little slurry to help it thicken faster.

   The braising liquid from Step 8

Corinne's tips

corinneinseason.com