Tri-Tip was originally used only for ground beef and was shipped primarily to California to be used as a cheap cut of beef. Here go read about it. When we would visit my ex-husbands uncle in Santa Barbara his uncle would always make it and act like it was meat of the gods. He would load up a spray bottle and spray it with a soy sauce, oil and water mixture about every hour. All the while telling me that I was going to have the best piece of meat served in Santa Barbara. He also told me some cockamamie story that the name Tri-Tip came from where Santa Barbara was located in California. (Google fails to mention that) I later found out it was a super cheap cut of meat and the reason he had to cook it all day and keep it marinated was to make it edible.
Fast forward to now. Now, I try to cook at home almost every night and since I work full time I need to use my crock pot as much as possible otherwise it would be chicken nuggets and fries in the toaster every night. (Not that there is anything wrong with that, uh huh, no way, just raising my own bar)
When we made our monthly trip to Sam's Club I spotted huge packages of Tri-Tip, cheap. We bought a couple packages and I split it up into family meal portions and froze it. I made some of it the other night and Oh my! It was delicious and flavorful. It is very versatile after it has been cooked. We have had it plain with just the seasoning it was cooked with and it has been made into BBQ sandwiches. Just think, if I wasn't such a twit I would have been making this all along just by asking the butcher. I do live in the state of Beef Producers after all they could have given me some before they shipped it off to Cali.
If you want to try a great beef dinner that does not take any browning and is not quite a roast, not quite a flank steak, not quite a brisket then drop the pride and ask your butcher for Tri-Tip if it is not in your meat counter.
- 2-3 lbs of Tri-Tip. (mine looked like 4 big boneless ribs not sure if that is normal or not. ASK YOUR BUTCHER)
- 1/2 cup of Beef Broth or 1/2 cup of water with dry beef broth mixed in
- 2 tbls of Worcestershire Sauce
- 1/2 packet of Dry Italian Dressing mix (Sam's needs to make this in a big bottle like the Ranch)
- Generous sprinkling of Garlic Salt
- 1 tbls of Ground Mustard
- 2-4 dashes of Hot Sauce
- drizzle of Olive Oil
Before adding the Tri-Tip mix the broth/water and Worcestershire together then put the meat in the Crock pot. Generously sprinkle the meat with Garlic Salt and Ground Mustard then sprinkle half the packet of Dry Italian Dressing Mix all over. Add a few dashes of your favorite Hot Sauce and drizzle lightly with Olive Oil. Cook on low for 8 hours. Serve it how you want as a sandwich, as a BBQ meat, as a meat side with it's own au jus, or just plain with a baked potato. It's all good!
(Link to recipe print out)