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tri tip roast ×
Monkey Meat
Dinner Mexican

Monkey Meat

4.5

Prep
30 min
Cook
210 min
Total
255 min

Instructions

  1. 1 Trim excess fat and tissue from roast; cut into 4 or 5 large chunks. Combine 1 tablespoon chili powder, 1 tablespoon ground cumin, 2 teaspoons salt, and ½ teaspoon black pepper in a small bowl; rub into meat, and let stand at room temperature for 15 minutes.
  2. 2 Heat 3 tablespoons olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear meat on all sides; transfer to a plate and set aside. Add remaining olive oil to the skillet. Reduce heat to medium. Add onions, celery, bell pepper, carrot, Anaheim peppers, jalapeños, poblano, and garlic; cook, stirring frequently, to release flavors, about 5 minutes.
  3. 3 Add Roma tomatoes to the skillet; season with remaining 2 tablespoons chili powder, remaining 2 tablespoons cumin, remaining 1 teaspoon salt, dried chile pepper, and remaining ¼ teaspoon black pepper. Bring to a simmer; cook for 5 minutes.
  4. 4 Return meat to the skillet; stir in beef broth. Bring to a boil, then reduce heat to low; simmer until meat is very tender, 3 to 3 ½ hours. Taste and adjust seasonings as desired. Transfer meat to a plate, shred using 2 forks, and return to the skillet. Reheat before serving if necessary.

By Joyce A

Tri-Tip Rub
Dinner American

Tri-Tip Rub

4.5

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
  2. 2 Mix together garlic powder, salt, and pepper in a medium bowl. Rub over both sides of tri-tip roast.
  3. 3 Sear roast on both sides on the preheated grill, then cook until the center is light pink, 20 to 25 minutes. An instant-read thermometer inserted into the center of roast should read 140 degrees F (60 degrees C) for medium doneness. Let roast rest for a few minutes, then slice at an angle.

By ALEAH