{"id":928,"date":"2014-10-31T12:36:56","date_gmt":"2014-10-31T18:36:56","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=928"},"modified":"2017-03-08T16:31:33","modified_gmt":"2017-03-08T23:31:33","slug":"tri-tip-with-ancho-chile-cream-how-to-cook-a-tri-tip-in-the-oven","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/tri-tip-with-ancho-chile-cream-how-to-cook-a-tri-tip-in-the-oven.html","title":{"rendered":"Tri-Tip with Ancho Chile Cream (How to Cook a Tri-Tip in the Oven)"},"content":{"rendered":"<p><em>You have to try this &#8211; it really works!<\/em><\/p>\n<p><strong>Ingredients \u2013 Tri Tip:<\/strong><\/p>\n<ul>\n<li>5 lbs tri-tip (probably 2 pieces)<\/li>\n<li>olive oil<\/li>\n<li>salt and cracked pepper<\/li>\n<li>onion &#8211; optional<\/li>\n<li>Ancho Chile Cream<\/li>\n<\/ul>\n<p><strong>Directions \u2013 Tri Tip:<\/strong><\/p>\n<ol>\n<li>First, get an oven.<\/li>\n<li>Then get yourself about two 2 \u00bd to 3 pound tri-tips and rub the meat with olive oil\u00a0and salt and pepper.<\/li>\n<li>Let it come to room temperature before you start to cook.<\/li>\n<li>Pre-heat the oven to 425\u00b0 (You&#8217;re going to get the oven nice and hot, then when you\u00a0put the meat in the oven, you&#8217;ll reduce the temperature.) When you cook tri-tip in the\u00a0oven, it helps to use a roasting pan with a rack to keep the meat off the bottom of the\u00a0pan. If the meat touches the bottom of the pan it will get a burn spot. One solution is\u00a0to place a slice of onion between any point where the tri-tip touches the bottom of the\u00a0pan.<\/li>\n<li>Line the pan with aluminum foil to help make cleanup easier.<\/li>\n<li>Place the meat in the roasting pan &#8211;\u00a0fat side up. The fat will drip\u00a0nicely down the sides and keep basting the meat.<\/li>\n<li>Place the roasting pan on the center rack of the oven.<\/li>\n<li>Reduce the oven temperature to\u00a0350\u00b0.<\/li>\n<li>Check the meat after 30 minutes to see how it is doing. It should barely spring\u00a0back when you touch the thickest part. It should still be rare in the center, but it\u00a0should have a nice brown crust of fat. You can let this go a little longer if you like.<\/li>\n<li>But once you get a little char on the fat, flip the meat ONE TIME.<\/li>\n<li>Cook it on that rack another 10-15 minutes.<\/li>\n<li>Then, take it out and tent it with\u00a0aluminum foil and let it rest about 5 \u2013 10 minutes.<\/li>\n<\/ol>\n<p>No poking, no flipping, no cutting (yet) just be kind to your meat. The juice is all in there,\u00a0it&#8217;s not going anywhere. Don&#8217;t stab it or poke at it. Don&#8217;t flip it every two minutes \u2013 let it\u00a0cook! What did your meat ever do to you? \u00a0(Remember, you can always cook it more., but you cannot cook it less.)<\/p>\n<p>Slice it across the grain for\u00a0maximum tenderness.<\/p>\n<p><strong>Source:<\/strong> Tipsycook.com<\/p>\n<p style=\"text-align: center;\"><strong>Ancho Chile Cream<\/strong><\/p>\n<p><strong>Ancho Chile Cream\u00a0Ingredients:<\/strong><\/p>\n<ul>\n<li>4 large dried ancho chiles, stemmed, seeded and rinsed<\/li>\n<li>1 canned chipotle in adobo, with some sauce<\/li>\n<li>\u00bd medium yellow onion, chopped<\/li>\n<li>4 garlic cloves, peeled and chopped<\/li>\n<li>2 tsp cumin seeds<\/li>\n<li>2 tsp oregano<\/li>\n<li>2 tsp sage<\/li>\n<li>2 tsp salt<\/li>\n<li>1 c chopped canned pear tomatoes<\/li>\n<li>4 c water<\/li>\n<li>3 c rich beef stock<\/li>\n<li>1 c heavy cream<\/li>\n<\/ul>\n<p><strong>Ancho Chile Cream Directions:<\/strong><\/p>\n<ol>\n<li>Combine ancho, chipotle, onion, garlic in a heavy bottomed 3 quart saucepan.<\/li>\n<li>In a small skillet, combine cumin, oregano, sage and salt and toast over medium heat until browning and very fragrant.<\/li>\n<li>Add spices to the pot along with the tomatoes and the water.<\/li>\n<li>Mix well, cover and bring to a boil, reduce heat and uncover, simmering for 30 \u2013 40 min.<\/li>\n<li>Let cool for 5 \u2013 10 minutes, then transfer the solid and most of the juice (all if it fits) to a blender and process until very smooth.<\/li>\n<li>Strain the chile puree back into the cleaned saucepan, pressing on the solids to extract as much puree as possible.<\/li>\n<li>Add the 3 cups of beef stock and return to a low boil.<\/li>\n<li>Reduce by about half.<\/li>\n<li>Add the cream.<\/li>\n<li>Boil slowly again, reducing until thickened to a nice medium sauce consistency.\u00a0(If the sauce is not thick enough, mix 1 teaspoon of cornstarch with \u00bd cup of water\u00a0and add to pan. Stir until thick (almost boiling).<\/li>\n<li>Correct for salt.<\/li>\n<\/ol>\n<p><strong>To serve:<\/strong><\/p>\n<ol>\n<li>Reheat sauce<\/li>\n<li>Slice tri-tip \u00bc inch thick across the grain and place 2 \u2013 3 slices on each plate.<br \/>\nTop with 1\/3 cup of the sauce.<\/li>\n<\/ol>\n<p><strong>Serves:<\/strong> 10-12<\/p>\n<p><strong>Source:<\/strong> Sharing the Table at Garland&#8217;s Lodge. Sedona, Arizona &#8211;\u00a0Amanda Stine and Mary Garland<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>You have to try this &#8211; it really works! Ingredients \u2013 Tri Tip: 5 lbs tri-tip (probably 2 pieces) olive oil salt and cracked pepper onion &#8211; optional Ancho Chile Cream Directions \u2013 Tri Tip: First, get an oven. Then get yourself about two 2 \u00bd to 3 pound tri-tips and rub the meat with &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/tri-tip-with-ancho-chile-cream-how-to-cook-a-tri-tip-in-the-oven.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Tri-Tip with Ancho Chile Cream (How to Cook a Tri-Tip in the Oven)&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[30,112],"tags":[72],"class_list":["post-928","post","type-post","status-publish","format-standard","hentry","category-entree-beef","category-miscellaneous-information","tag-vpwl-apr-2013"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/928","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=928"}],"version-history":[{"count":7,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/928\/revisions"}],"predecessor-version":[{"id":3593,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/928\/revisions\/3593"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=928"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=928"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=928"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}