brisket and potato crisps 1

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

November 4, 2013Danita

brisket and potato crisps 1

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

potatoes for roast and potatoes

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

brisket and potatoes

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

Rub on all sides of roast

sliced potatoes for 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

brisket and potato crisps ready to bake

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.

*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.
 

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
Serves 6
Tender roast with crispy potatoes seasoned with garlic and rosemary
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Print
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/

This post linked with other great bloggers at Tasty Tuesday , Wake UP Wednesdays, Pin It Thursday, Thumping Thursday, Thursday Favorite Things, Week-end re-Treat

 

 

 

 

 

 

 

 

 

 

 

  

10 Comments

  • Kristin @ Dizzy Busy and Hungry!

    November 12, 2013 at 6:12 PM

    What a great way to cook both the meat and potatoes at the same time! I love this idea. Pinning this to make later!

    I would love for you to come over and link up at Wine’d Down Wednesday if you get a chance (http://www.dizzybusyandhungry.com/wined-down-wednesday-link-party-10/). We party every week from Tuesday evening to late Friday night! Hope to see you there!

  • Britni Newton Vigil

    November 10, 2013 at 2:02 PM

    I’m not a huge fan of beef but those potato crisps look delicious! Thanks for sharing on the weekend re-Treat link party!

    Britni @ Play. Party. Pin.

    1. Danita

      November 10, 2013 at 6:12 PM

      Britni, the potatoes were really good. You can do them without the meat on top. They make a great side dish for any meal…and a more healthy alternative to bag potato chips. Although, I do love potato chips. Thanks for stopping by.

  • busymama911

    November 7, 2013 at 6:36 PM

    This looks so good! I have never cooked something like this. I need to try it.

  • Julie

    November 6, 2013 at 9:33 AM

    Wow, I wandered over from the blog train thingumy , doing my duty as a good link-er-up-er. Your recipes look so good, I love the clear photos and simple instructions. This looks particularly tasty.

    1. Danita

      November 7, 2013 at 11:55 AM

      Thanks Julie! I struggle with the pictures a little. Until I started this blog I’d never taken a “foodie” in my life! And didn’t ever intent to…now, I think I have a picture of just about every food anyone in this house has eaten in the last 3 months. Thanks again for stopping by.

  • DesignedByBH

    November 4, 2013 at 11:57 PM

    This looks great and I’m pinning it, for sure! My favorite part of your post, though, is where you say “Being right where God wants youโ€ฆeven if you canโ€™t make brisket!” It warms my heart as a Christian, but also because my parents lived in Texas for a while, and I’ve known quite a few people from there…and you’re right…it’s all about the brisket. I’ve been lectured so many times on what is and isn’t real BBQ–and being in the South I just want to hand them a pulled pork sandwich and tell them to hush and enjoy. ๐Ÿ˜‰ (But I’m originally from Oklahoma, so I do somewhat “get” it…) Anyway, my point is, the only way you can survive in Texas if you can’t make brisket is if that’s really and truly where God wants you, and there’s no better place to be! (However, should He ever lead you to leave, you either better obey or learn to make a brisket…) ๐Ÿ™‚ ๐Ÿ™‚ ๐Ÿ™‚

    1. Danita

      November 5, 2013 at 6:10 AM

      Brooke, thanks for your sweet words of encouragement. I’m very new in blogging world and it’s nice to know if people are reading.

      I grew up in the Atlanta area and I miss a good chopped BBQ pork sandwich. I make them at home but there’s nothing like going out for a favorite meal. It looks like we’re here to stay so I’ll keep you posted on the Brisket making.

      Have a great week and thanks again for stopping by!

  • Sheena @ Hot Eats and Cool Reads

    November 4, 2013 at 3:20 PM

    Oh my goodness! This sounds fantastic!! Pinning!

    1. Danita

      November 5, 2013 at 6:15 AM

      It might be our family’s favorite soup! Thanks for coming by and Pinning!

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