Braised Tri-Tips Recipe (2024)

Our Braised Tri-Tips Recipe is a savory recipe that’s been loved for generations! Today’s braised tri tip recipe is from culinary school –let me assure you that it’s amazing! How can our tri tip braised recipe be anything else?! This braised tri tip red wine, beef broth, red wine, carrot, celery, onion, shallots, rosemary, and few more flavorful spices. Your family will be anxiously waiting at the dinner table for the tritips to arrive!

Why we love Braised Tri-Tips Recipe

This recipe for Braised Tri-Tips is going to be so loved by your family. They’ll want you to make it every Sunday! You may not want to make it every week but at least once a month. It’s like the best pot roast with gravy you’ve ever had.

In fact, serving our braised tri-tips with our Horseradish Mashed Potatoes or baked potatoes would be the perfect pairing for this dish.

Ingredients in Braised Tri-Tip Recipe

• Cut of Beef: Tri-Tip sirloin trimmed and cut into 1 inch sections. Tri-tipsteak iscutfrom atri-tiproast, which is a small, triangularcutfrom the sirloin. It is also known as a triangle steak, bottom sirloin steak, or Santa Maria steak. Each steak is boneless, about 3/4 to 1 inch thick, and should be nicely marbled.

• Liquids: Beef broth and Burgundy Red Wine for a flavorful broth to simmer our seared tri-tips in.

• Flavor Essentials:

• Garlic
• Shallot
• Rosemary or Thyme
• Worcestershire sauce
• Tomato Puree
• Sea Salt and Pepper
• A pinch of sugar– to off set the bitter
• Parsley to garnish

• Dredging Flour Mixture: Combining flour, onion salt, celery salt, garlic, and salt salt in a bowl to dip tri-tips in for searing in a small amount oil. This process builds an essential layer of flavor for the overall recipe.

• Basic Mirepoix: Which is a combination of 50% onions, 25% carrots, 25% celery. It’s the flavor base of most soups that you make. It’s a standard in the culinary arts and is traditionally the first ingredients into the pot. It is then cooked for 6-8 minutes until softened.

How to make our Braised Tri-Tip Recipe

• Preheat oven to 325 degrees.
• In a small bowl; combine flour, onion salt, celery and garlic powders; mix and set aside.
• In a large, oven safe skillet or ceramic dutch oven- heat oil to smoke point.
• Lightly dredge tri-tips in flour mixture and sear in hot dutch oven.
• Remove to a holding pan once nicely browned.
• Add carrot, celery, and yellow onion to hot dutch oven; cook 5-6 minutes until caramelized.
• Add garlic, shallot, and rosemary; stir and cook for 1-2 minutes.
• Deglaze pan with red wine then reduce liquid by half, add beef broth, and bring to simmer.
• Add tomato puree, worcestershire sauce, and add tri tips back into the sauce.
• Season with sea salt and pepper to taste.
• Place in oven and cook for 3 hours, covered.
• Stir 2-3 times throughout the cooking time.
• Once meat is very tender, remove meat to holding pan; strain sauce.
• Season as needed, thicken with cornstarch slurry if needed.
• Pour sauce over or serve on the side with tri tips.
• Garnish with parsley and serve.

What is the tri-tip cut of beef

• The name comes from the triangle shape (tri) and that it is at the tip of the sirloin (tip).

• It’s not so much a steak as it is a skinny roast, but you can grill it like a thick steak. Just don’t overcook it.

• The tri-tip is a cut of beef from the bottom sirloin subprimal cut.

• It is a small triangular muscle, usually 1.5 to 2.5 pounds per side of beef.

What is Braising

• Braising (AKA pot roasting) is used to cook large cuts of beef, such as a roast or brisket, with a small amount of liquid. •This slow cooking method is ideal for tenderizing less tender and typically less expensive cuts of beef.

• The best cuts of meat for braising are heavily exercised cuts, such as those from the shoulder, leg, or rump of the animal.

• Also ones that contain a lot of connective tissue like the chuck, shank, brisket, and oxtail.

• It will take about 1 1/2 to 3 hours to become fork-tender.

• As soon as it’s fork-tender, it’s done.

• Cooking any longer will dry out the meat with braising, just a little effort yields amazing results.

More Culinary School Recipes

• Chicken Mushroom Bake Recipe
• Apricot Mango Chutney
• Culinary Arts Beef Stroganoff
• Homemade Rosemary Gnocchi with Bolagnaise Sauce
• Green Chicken Curry with Thai Eggplant
• Lamb Chop with Mushroom Spaetzle
• Reuben Sandwich
• Grilled Artichoke Chicken Pita
• Gingerbread Bars with Italian Buttercream Frosting
• Ratatouille
• Creamy Risotto
• Tomato Sauce

Make this Sunday’s dinner extra special with our Braised Tri-Tips Recipe!

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Ruthie & Madeliene