I cooked this tri-tip all afternoon. Once I sat down to write the recipe I realized once again that I would have to go trash diving to see the label and see how big it was. It was 3.35 pounds. That’s how much my little Frankie weighs. So I’ve included his photo here:
1 3 1/2 lb tri-tip
1/2 cup dry white wine
1/2 cup Worcestershire sauce
1 cup beef broth
2 T dry minced onion, i love Penzey’s
1 t Penzey’s garlic powder
Brown the meat in a large cast-iron pan with a bit of olive oil spray. Place fat side down in the pan and season with the rest of the ingredients. Braise in an oven at 300 for 2-3 hours. Slice and serve with pan juices.If you let the dish rest the sauce will be cool enough to strain. Here’s the trick: once the juices are cool, pour into a ziploc baggie. (do this over the sink) Once the fat has settled to the top, cut a tip of the corner of the baggie and let the good juices run into a measuring cup. When you get close to the fat coming out, pull it away toward the sink. Then you can reheat it all and you’ve skimmed most of the fat off!