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).

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.

Yield: 6

Our Braised Tri-Tips Recipe is a savory recipe that’s been loved for generations!

Prep Time20 minutes

Cook Time3 hours

Total Time3 hours 20 minutes

Ingredients

1 (3 pound) tri-tip top sirloin, trimmed and cut into 1 inch sections
3/4 cup flour
1/2 teaspoon onion salt
1/4 teaspoon celery powder
1/4 teaspoon garlic powder
1 tablespoon olive oil
1/2 cup red wine, burgundy
8 cups beef broth
1 small yellow onion, diced
1 carrot, diced
1 celery, diced
1 tablespoon garlic, minced
1 tablespoon shallot, minced
1 sprig rosemary or thyme, broken into small pieces
1/2 cup tomato puree
½ teaspoon sugar
1 tablespoon worcestershire sauce
1 teaspoon sea salt
½ teaspoon pepper
2 sprigs fresh parsley, minced to garnish

Instructions

Preheat oven 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 through 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.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 376Total Fat: 16gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 92mgSodium: 1797mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 35g

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Lamb Chop with Mushroom Spaetzle
Reuben Sandwich
Grilled Artichoke Chicken Pita
Gingerbread Bars with Italian Buttercream Frosting
Ratatouille
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Tomato Sauce

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

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FAQs

Is tri-tip good braised? ›

Braised Tri Tip is an excellent beef dish to serve at the holidays or any family dinner. It is less expensive than brisket but still has a really nice beef flavor. This roast cooks up perfectly in the oven with a red wine braising liquid, that also makes a beautiful glaze for serving.

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Does tri-tip get tender the longer you cook it? ›

The longer you cook tri-tip the more tender it will become, so you can choose your time according to what you are trying to accomplish. For a more traditional texture you can cook it until it is just heated through, usually 3 to 4 hours.

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What is the best cooking method for tri-tip steak? ›

When it comes to cooking tri-tip in the oven, opt for broiling the meat instead of baking to keep with the fast-cooking methods that make tri-tip recipes most delicious. As with grilling, marinating 2 to 3 hours will help to keep the steaks tender and moist, but it it's not essential.

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What are the four steps in braising technique? ›

Whether you are using a stainless steel braiser, enamelled cast iron, or a toughened nonstick one, the process does not change.

Step 1: Pre-Heat the Braiser. A braiser is designed to cook slow food evenly throughout and retains heat exceptionally well. ...
Step 2: Searing. ...
Step 3: Add the liquid. ...
Step 4: Add in the meat.

Jul 27, 2021

Is it better to cook tri-tip fast or slow? ›

If you need shredded or strips of beef for fajitas, tacos, salads, or sandwiches, a slow-cooked tri-tip steak meal might be the best choice. Not only is it convenient to make when you want something ready to go after a long day, but it also makes for a tasty and satisfying meal.

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Should braising liquid cover the meat? ›

The size of the braising pan used should allow the liquid to cover the meat by one-third to two-thirds. Stews usually require enough liquid to cover the meat. Some items are braised with no added liquid. They are browned, then covered, and the item cooks in its own moisture, which is trapped in by the pan lid.

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How do I make my tri-tip not chewy? ›

While the tri tip is a steak-like cut, it has very long muscle fibers, and long muscle fibers mean stringy, chewy steak if you don't handle them correctly. You have to cut across the grain of the meat fibers to shorten the individual fiber pieces you'll be eating.

Do you cook tri-tip at high or low heat? ›

Preheat your grill on high. Then, sear your well-seasoned Tri-Tip roast 2–3 minutes, turning once, until browned on both sides. Move to the center of the grill and turn off the burners directly under the roast.

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What is the best liquid for braising? ›

Braising liquid is traditionally stock and wine; however, beer emphasizes other flavors in meats. Stock emphasizes the meat flavor, while wine and beer diversify the profile. Wine works in any braise, increasing depth, nuance and acidity.

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What is the best braising liquid for beef? ›

Next comes the braising liquid. Always try to match your stock or broth with the protein that you're cooking; so if you're making a beef dish, your first choice should be a beef-based one. That said, chicken broth or stock is pretty much universal and can be used in most dishes as a default.

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How much liquid to braise? ›

Add enough stock, wine, beer, and/or water to partially submerge the meat – about 1/3 to 1/2 of the meat should be under liquid. This is opposed to stewing in which the meat (usually smaller pieces) is completely covered by liquid for a long, slow cooking time.

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What is the best cut of meat for braised beef? ›

That's why we'll go for a chuck roast 100% of the time when braising beef on a budget. A chuck roast is usually known as the cut your parents used for pot roast, a large triangular cut from the chuck of the cow.