chef Adam Moore Citrus and Chile Braised Grassfed Beef Tri Tip
- Prep time 15Min
- Cook time 20Min
- Technique Broil
- Meat Beef
- Cut
- Serves 4
Tri-tip may be a signature of California grilling, but we give it a Down Under makeover with Aussie grassfed beef at the center. Coated with a fragrant spice rub, seared and then slow-cooked with loads of fresh citrus and a bit of sriracha heat bring the flavor from the Gold Coast to the West Coast.
Ingredients
Portion size: 8 oz.
Alternate cuts: Any braising cut
All-purpose BBQ rub:
- 1 cup paprika
- 2 teaspoons chili powder
- 2 teaspoons cayenne
- 1/2 cup black pepper
- 2 teaspoons smoked paprika
- 1/2 cup packed brown sugar
- 1/4 cup dried oregano
- 1/4 cup dried thyme
- 1/2 cup fine sea salt
- 1/2 cup garlic powder
- 1/4 cup granulated sugar
For the trip tip:
- 2 1/2 pounds Australian grassfed beef tri tip
- 6 tablespoons all-purpose BBQ rub or other spice rub for beef
- 2 tablespoons vegetable oil
- 2 cups vegetable stock
- 1 cup canned diced tomatoes
- 1 medium sliced, onion
- 1/2 zested and juuiced orange
- 1 zested and juiced lime
- 3 cloves garlic, crushed
- 1 tablepoon sriracha sauce
Method
For the rub:
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In a large bowl, combine all the ingredients and break up any excess lumps.
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Store in an airtight container, in a cool, dry place, such as your cupboard.
For the tri tip:
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Evenly coat the beef with the rub.
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In a large sauté pan over high heat, add the oil and sear the beef on all sides, until nicely browned.
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Transfer it to a large Crock Pot and add the remaining ingredients. Cook on low for 6 hours or until fork tender.
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Alternately, use a Dutch oven: place in the oven at 225°F for 6 hours.
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For maximum flavor, let the beef cool in the remaining juices overnight in the refrigerator.
To serve: Reheat beef and place over cooked rice or your favorite side dish.
