I had you at whiskey, didn’t I?
There is something about booze and meat that just goes hand in hand. Alcohol tenderizes and deepens the flavor of meats, and creates delightful juices for ladling (or slurping when no one is looking). Throw in onions that will get lightly caramelized in the oven amidst a marinade that includes burgundy wine and balsamic vinegar, and you have yourself a meal worthy of special events, easy enough to be a weeknight dinner, or perfect for an outdoor barbeque.
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Other than the time to marinate, the best part of a roast like tri tip is how quickly it is ready. Roughly an hour in the oven is all it takes, and it’s large enough to feed a family of four for at least a few nights. I’m a big fan of working smarter, not harder, so I like meals that keep on giving. My family doesn’t mind, either. They remind me how much they like food on a regular basis. I guess I’ll keep feeding them.
Whiskey & Onion Beef Tri Tip Recipe
Ingredients
-
- 3 lb. beef tri tip roast (aim for one that still has a layer of fat, as trip tip can get tough without it)
- 1/2 cup whiskey
- 1/2 cup burgundy wine (I go for the cheap stuff)
- 1/4 cup red wine vinegar
- 1/4 cup balsamic vinegar
- 4-5 large garlic cloves, thinly sliced
- 1 1/2 lb. yellow onion, sliced
- 1/4 cup extra virgin olive oil
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
Directions
Place the meat into a plastic tub with a tight fitting lid, or zip type bag just large enough to hold all the ingredients. Add everything but the tri tip together and gently mix. Add the meat, and allow it to be covered by the marinade. The meat should marinate for several hours, preferably overnight, in the refrigerator.
Remove the tub/bag from the refrigerator at least a couple of hours before roasting to allow it to come to room temperature. Preheat the oven to 500 F. Place most of the onions and marinade in the bottom of a roasting pan just large enough to hold the roast. Put the meat on top of the onions with the fat side up, and pour the remaining marinade and onions over the top.
Put the pan into the oven and immediately turn down the heat to 350 F. Roast for 18-20 minutes per pound, usually 55-60 minutes is perfect for the typical tri tip. Once the roast is done, remove the meat, turn up the oven to 450 F, and put the onions in the pan back in to continue to cook while the meat rests. Place the roast on a cutting board and cover with foil. Don’t cut yet, or all the juices will ooze out and your meat will be dry.
The meat should rest for 10-15 minutes. Slice across the narrow width at the desired thickness and put on a platter. Pour any juices that came out over it, then remove the onions from the oven. Pour the onions and remaining juices from the pan over the meat, then serve. Any leftover liquid can get used in place of water for rice or added to a soup to add additional flavor, so don’t toss it! You can freeze it in a container until you’re ready. This roast tastes great with roasted vegetables, either a summer or winter medley, on the side!
Mostly Greek 
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