Just some quick Sunday morning Food Porn.
Tri-Tip & Kohlrabi Mash
I did the roast low & slow in the oven at 225, up to an internal temp of 125. Then a couple minutes per side under the broiler with butter rubbed on the outside. The sauce was 1 1/2 quarts of store bought beef stock with a half stick of butter, some sage, onion and celery, reduced to about 1 cup over a couple of hours.
My mom made the kohlrabi mash in the same manner you'd do potatoes. An excellent alternative.
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Please spread the word
Very nice!
Damn! I was going to have Kohlrabi on my mash page too, but forgot. I’ll have to go add an update and give you some link love for the reminder.
I added your Blog to my Blog list as your food porn gives me foodgasms. ;-D
You also don’t BS people.
That is all.
“foodgasms”
Ha!
Tri-tip….the best cut of meat, I swear!!
I need to try this cut of meat sometime. What’s a ballpark number for cooking time? I’ll need to remember to put it on early enough.
Of course it depends on your oven’s accuracy, the temp you use (I used 225 in this case, but sometimes go with 200 or 250), and elevation (atmospheric pressure). Also: cut of meat, size, thickness.
That’s why I like to use one of the temp probes with the wire to outside the oven. Then, zero guesswork. However I was up at our cabin and all I had was an instant read. I had it in for about an hour and it was already done and I’m glad I caught it in time.
Hey Richard,
Very timely post as I was going to ask you about Tr- Tip. I live in New England, and I have never seen tri tip around here, nor does anyone seem to know what it is. So my question, is it a “local” cut? Do you know any other names for it, or what part of the cow it comes from? It does look mighty tasty!
I made your meatballs in blue cheese sauce (gravy/ reduction) on Sunday night. It was AWESOME! Keep the food porn coming! (pun intended
Diana:
Here you go.
http://en.wikipedia.org/wiki/Tri-tip