After Eight Years In Texas…Tri Tip Is As Close As I Get To Brisket

Today I am Thankful for…..God’s guidance and wisdom in my life

This week we will celebrate our eighth year as Texans.  Little did we know as we unloaded the moving truck in our driveway how much this would change our lives.  It wasn’t our first “cross country” move but, Lord willing, it will be our last.  When we arrived on that “spring-like” November day, we knew we were just where God wanted us.  

One thing we enjoy VERY much about Texas is the food.  One specific food is brisket. “Back east” people don’t eat much brisket.  In fact, the first time we came to visit and were taken to a BBQ restaurant that only served brisket, I thought, “Great…I don’t like brisket.” But it came highly recommended and not wanting to seem picky or ungrateful, I ordered it anyway and to my surprise, I DID like brisket.     

After, a couple of years of living here, we decided it was time to try making brisket…on the grill. Let me summarize…it cooked for several hours…we tried it….  I’m sure you’ve heard the expression “shoe leather”?  It had a great flavor and we couldn’t throw it away. That’s when my “deep southern roots” came out and I pulled out the pressure cooker! (Fifteen minutes in that thing and you could eat the siding off your house!)  We were able to eat AND enjoy the brisket.

A short time later, we thought we’d try one more time on the grill, but again, it ended up in the pressure cooker.  We gave up.

Recently, I bought a Tri Tip Roast on sale…that’s similar to brisket right?  As it turns out..NO, they come from completely different areas of the cow and are about as different as you can get… but Tri-Tip I can make!  So I did…

Here’s the Recipe:

(Ingredients in printable recipe below)

Preheat oven to 400 degrees

Start by thinly slicing potatoes- about 1/8 inch 

To prevent them from turnng brown, keep them covered in cold water until ready to use

I did them by hand but after a couple I realized I should have used the slicing attachment on the food processor

 Mix 1 1/2 teaspoons garlic, 1/2 teaspoon rosemary, salt and 1 tablespoon olive oil

Rub on all sides of roast

 Grease large shallow baking pan with 1 tablespoon olive oil.  Drain and pat dry potatoes. Layer half the potatoes on baking sheet and drizzle with 1/2 tablespoon olive oil.  Sprinkle with 1/4 teaspoon rosemary, 1/4 teaspoon season salt and 1/2 teaspoon garlic.  Repeat with remaining potatoes.  

*I was a little concerned about the potatoes “overflowing”…just pile them on..the rack should hold them and they cook down

Place a wire rack on top of potatoes.  This is a rack made for cooling baked goods.  It’s just a metal rack with folding legs and fits perfectly in my jelly roll pan.  

Place roast on rack and bake in preheated oven for 1 hour.

Reduce heat to 350 degrees and continue roasting about 30 minutes longer or until potatoes are done and brown and instant-read thermometer reaches 145-150 for medium doneness.

Depending on how full your pan is, the potatoes might not all get completely crispy.

Slice across the grain and serve immediately

After Eight years in Texas, Tri Tip is a close as I get to Brisket!

O Taste And See…

Being right where God wants you…even if you can’t make brisket!

Roast Beef With Potato Crisps

2013-10-30 17:39:16

Serves 6

Tender roast with crispy potatoes seasoned with garlic and rosemary

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Prep Time

25 min

Total Time

2 hr

Prep Time

25 min

Total Time

2 hr

Ingredients

1. 3 tablespoons olive oil - divided
2. 1 boneless roast - about 4 lbs
3. 2 1/2 teaspoons minced garlic - divided
4. 1 1/2 teaspoon rosemary - divided
5. 8 large or med-large potatoes - washed but not peeled
6. 1/2 teaspoon season salt - divided

Instructions

1. Start by thinly slicing potatoes- about 1/8 inch
2. Keep them covered in cold water until ready to use
3. Mix 1 1/2 teaspoons garlic, 1/2 teaspoon rosemary, salt and 1 tablespoon olive oil
4. Rub on all sides of roast
5. Grease large shallow baking pan with 1 tablespoon olive oil.
6. Drain and pat dry potatoes.
7. Layer half the potatoes on baking sheet and drizzle with 1/2 tablespoon olive oil.
8. Sprinkle with 1/4 teaspoon rosemary, 1/4 teaspoon season salt and 1/2 teaspoon garlic.
9. Repeat with remaining potatoes.
10. Place a wire rack on top of potatoes.
11. Place roast on rack and bake in preheated oven for 1 hour.
12. Reduce heat to 350 degrees and continue roasting about 30 minutes longer or until potatoes are crisp and brown and instant-read thermometer reaches 145-150 for medium doneness.
13. Slice across the grain and serve immediately

Notes

1. I did the potatoes by hand but after a couple I realized I should have used the slicing attachment on the food processor
2. I was a little concerned about the potatoes "overflowing"...just pile them on..the rack should hold them and they cook down
3. For wire rack I use one made for cooling baked goods. It's just a metal rack with folding legs and fits perfectly in my jelly roll pan.
4. Extra time will depend on how well done you like your roast and how thick it is. Tri-tips tend to be somewhat thin for roast so test after an hour and judge from there.

O Taste and See https://otasteandseeblog.com/

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