In Argentina, a dish called colita de cuadril al horno is omnipresent. In the U.S., this cut of meat is called tri-tip. My mother-in-law taught me her exact recipe and it’s honestly one of my family’s favorite meals. I like to serve my roasted tri tip with white rice or lemon roasted potatoes. Buen provecho!
INGREDIENTS
2 pounds of tri-tip meat
1 red pepper thinly sliced
1 onion thinly sliced
1 cup of white cooking wine
1 cube of meat broth
PREP:
Slice the red pepper and onions. Add to the bottom of a large baking dish. Place the meat in the center, fat side up. Drizzle meat with olive oil, sale and pepper. Add wine and beef broth cube. Cook at 350 degrees for 2 hours (a good rule of thumb is – bake 1 hour for every pound of meat). Add water if wine evaporates for a nice gravy. Let meat rest for 15 minutes once done. Serve with rice or roasted potatoes.
