Ingredients :
- 1 T vegetable oil
- 1 (3 lb) tri-tip roast
- kosher salt
- freshly ground black pepper
- 2 yellow onions (sliced)
- 1 pkg onion soup mix
- 2 sprigs fresh thyme
- 2 bay leaves
Method :
- Preheat oven to 325°F.
- Heat oil in Dutch oven over med-hi heat. Season roast lightly with salt and pepper. Put roast fat-side down in pot. Cook until bottom is browned, then carefully flup and brown other side, 3 min each. Remove meat to plate.
- Drain off all but 2 T of fat from pot. Add onions and stir periodically until they soften and start to brown, 8 min. Stir in inion soup mix, thyme bay leaves, and 2 cups water.
- Add meat and juices back to pot and bring liquid to simmer. Cover, transfer pot to oven and cook until meat is very trnder but still sliceable, 2 1/2 - 3 hrs.
- Transfer meat to cutting board. Discard thyme and bay from liquid and skin off excess fat. Slice meat across grain into slices 1/2 - 1 in thick. Spoon braising liquid over meat and serve hot.
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