Actress Tiffani Thiessen shares her delicious recipe for braised tri tip with honey roasted carrots and parsnips with us as a wonderful option for your holiday meal. Find this recipe and more in her cookbook.
Thiessen states, “As my mother would say, this is a meal that sticks to your ribs. Tri tip is a cheaper, tougher cut, but it magically transforms as it braises low and slow in a broth that gets flavored with my secret ingredient: French onion soup mix. The deep meaty flavor of the beef compliments the sweetly caramelized root vegetables.”
Braised tri tip with honey roasted carrots and parsnips
Yield 6-8 servings
Find this recipe and more in Tiffani Thiessen's cookbook.
Ingredients
- 1 tablespoon of vegetable oil
- 1 whole trial tip roast (about 3 pounds)
- Kosher salt and freshly ground black pepper
- 2 yellow onions, thinly sliced
- 1 (1-ounce) packet of French onion soup mix
- 2 sprigs of fresh thyme
- 2 bay leaves
- Honey roasted carrots and parsnips
Instructions
- Preheat the oven to 325 degrees
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Season the roast with salt and pepper.
- Place roast in the pot, fat-side down. Cook until browned, three minutes per side. Transfer to a plate.
- Drain off all but 2 tablespoons of fat from the pot.
- Add the onions to the pot and cook, stirring occasionally, until they soften and start to brown, about eight minutes.
- Stir in the soup mix, thyme, bay leaves and two cups of water.
- Return the meat to the pot with any juices that have collected on the plate and bring to a simmer.
- Cover the pot with a lid and place it in the oven. Bake for 2 1/2 to 3 hours until the meat is fork tender but not falling apart.
- Let the meat rest for 15 minutes. Skim off any excess fat from the braising liquid and discard the thyme sprigs and bay leaves.
- Cut the tri tip into one inch thick slices. Spoon the hot braising liquid over the slices and serve with honey roasted carrots and parsnips.
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