We have a French teenager visiting us for three weeks. Jan wants to give her some real California experiences. The experience for today is good food eaten outdoors on the patio.
I am still struggling to meet everyone’s diet. Jan is low fat. Miriam needs soft foods and he husband, Chris, is only eating ketogenic foods. Fortunately, Eilene and the French girl are not so demanding, they will eat anything as long as it tastes good.
If this Sunday’s dinner has a theme it is cold summer foods. Most people would cook the tri-tip and then serve it hot. Jan has requested cold, thinly-sliced beef with a dipping sauce. This is to go with the gazpacho and fishyssoise she has also requested for this meal. Cold meat, cold tomato soup and cold fish soup to be eaten alfresco.
Karl’s Cajun Oven Roasted Tri-tip
2½ lb tri-tip roast
2 Tbs. Karl’s Cajun Spice Blend
4-6 cloves garlic, mashed
½ cup chicken broth
¼ cup dry sherry
½ medium onion
½ tsp. Dijon mustard
1. Trim fat and rub the spices all over the meat.
Note: Tri-tips usually come with a thick fat cap on one side. For Jan’s diet, I usually trim most of this fat off. This also allows the spice rub reach the meat that is under the fat cap and infuses it with flavor. Many people would leave the fat cap on to render and baste the meat while it was cooking.
2. Place the seasoned meat in gallon plastic bag to rest overnight in the refrigerator.
Tip: If you are going to cook the meat the same day, let it rest at least two hours on the counter.
3. Remove the meat from the refrigerator two hours before starting to cook, to bring it up to room temperature.
4. In a baking pan with a wire rack, add the chicken broth and dry sherry and thinly sliced onions.
Tip: Preheat your oven to 450º F.
5. Crush the garlic and smear it over the top of the meat.
6. Place the meat on the wire rack and place it over the broth and onions.
7. Bake the meat at 450º for 20 minutes (rare) to 30 minutes (medium).
Tip: I usually use a constant-read meat thermometer that beeps to the set temperature, 115º F for rare and 120º F for medium.
8. Remove the meat and wrap it in foil while you make the sauce.
Note: I am planning to have this roast cold and thinly sliced. I will let the meat rest, drain any juices into the pan sauce and refrigerate it until dinner. I will then set it on the counter for an hour, to remove the chill, before slicing it paper thin.
9. Pour the remaining liquid and onions into a blender and process until smooth.
Tip: You may need some extra chicken stock if there is not enough liquid in the pan.
10. Pour the mixture into a small pot and continue cooking for until reduced and thickened, about 15 minutes.