Tender, juicy, and easy to prepare!
(15 servings / 3 hours)
Click here to see this recipe in Portuguese
1 whole tri-tip
1 tablespoon oil
salt to taste
black pepper to taste
paprika to taste
cumin to taste
8 garlic cloves
1 onion, cut into large pieces
1 stalk of celery, chopped
4 parsley sprigs
4 green onions sprigs
2 thyme sprigs
2 rosemary sprigs
1 tablespoon all purpose flour
1 cup dry red wine
2/3 cup good beef broth (homemade or store brought)
1 - Trim silver skin and remove excess fat from meat, as you prefer.
2 - Then, rub the spices into the meat: oil, salt, pepper, paprika, and cumin.
3 - In an oven bag, add the flour and shake.
4 - Place the meat in the bag and the rest of the spices: garlic, onions and herbs.
5 - Add the wine and broth on the sides, being careful not to "wash" the meet.
6 - Let the meat in the refrigerator for at least 2 hours, marinating.
7 - Follow the instructions on the oven bag package before you bake. The one I used need to have the opening facing the wider side of pan and six 1/2-inch cuts on the top to allow steam to scape.
8 - Bake for 2 hours and 30 minutes (325° C).
9 - Remove from oven and let the meat sit for at least 15 minutes. After that, remove from bag and slice it.
10 - Strain the grave sauce and serve over the meat or as a garnish.
Tips and Options:
- Add fingerling potatoes and baby carrots to bag to bake with the meat.
- Season meat 1 day before and leave in the refrigerator. The dish will be even tastier.
- Replace the wine with the same amount of broth, if you don't want to use the beverage.