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Tri Tip

AZRPAZRP Posts: 10,116
edited November -1 in EggHead Forum
I did a test drive for Christmas Eve dinner tonight. Egged a tri tip with a heavy coating of DP Cowlick to 125 internal then let it rest and cool down. Diced one large shallot and garlic clove and sweated with some chile flakes. Then added 2 cans of beef broth, dried oregano,basil and some fresh chopped parsley. I cooked that until it reduced to about 1/2 then thinly sliced the meat and added it to the broth. I put the meat on a roll with some provalone cheese and had as good of an Itallian beef sandwich as I've ever had. -RP
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