I feel like at least 75% of my dinners are determined by what interesting things I find at the grocery store. This time around it was a nice cut of tri-tip, which for some reason is like finding the holy grail. Not sure why tri-tip is so unloved in this part of the country, because this recipe cooked up a fantastic, tender, gravy-rich concoction of meaty loveliness. Ah, the beauty of comfort food.
Beef Tips and Rice
Adapted from Taste of the South magazine, Fall 2007
1 (3-pound) well-marbled tri-tip roast
⅓ cup all-purpose flour
5 tablespoons vegetable oil, divided
1 large onion, chopped
1 green bell pepper, chopped
4 cups water
¼ cup soy sauce
¼ cup Worcestershire sauce
2 teaspoons roasted beef bouillon
2 teaspoons roasted chicken bouillon
1 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon freshly ground black pepper
¼ cup cornstarch
Hot cooked rice
Chopped parsley, as garnish
Cut roast into 1-inch cubes. Toss with flour and set aside.
In a large Dutch oven, heat 2 tablespoons oil over medium heat. Add onion and bell pepper and cook for 5 to 6 minutes, or until tender. Remove from pan and set aside.
Add remaining 3 tablespoons oil to Dutch oven. Add beef and cook for 10 minutes, or until meat is well browned, stirring regularly.
Return onion and bell pepper to Dutch oven. Add water, sauces, and seasonings. Bring to a boil. Cover partially and reduce heat. Let simmer for 1 hour.
In a small bowl, combine cornstarch and enough liquid from the cooking pot to make a paste, stirring until smooth. Add to beef mixture; cook for 2 to 3 minutes, or until mixture thickens. Serve over rice. Garnish with chopped parsley.
Makes 6 servings
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