Wednesday, July 1, 2009

Drunken celebration

In honor of the good news today, the dinner got drunk*.

Drunken Tri-Tip Tacos
Beef tri-tip roast
kosher salt
freshly ground pepper
blackening seasoning, taco seasoning, or other flavorful rub
olive oil
1 onion, thickly sliced
small handful of pancetta, or a few slices of bacon, chopped
1 c. red wine
2 bottles of dark beer
2 tsp. minced garlic

For this recipe, you can either use a frying pan/crock pot combo, or a dutch oven. I used the former today. Trim off any excess fat from your meat, and then season all over with the salt, pepper, and flavoring spice.

Heat about 3 Tbs. of olive oil in a frying pan (or your dutch oven) over medium high heat. When oil is hot, add the roast and sear on all sides until it is nice and brown. Remove roast from the pan. Pour the wine into the pan to deglaze it, scraping up any brown bits from the meat. Allow wine to simmer for about 3 minutes.
Put the sliced onion and the pancetta or bacon into the bottom of your crock pot. Place the meat on top. Pour the wine mixture over the meat, and then pour on the beer.  Cook on low for 8 hours. (If using a dutch oven, just put everything in with the wine after it simmers, and roast at 300 for 3-4 hours). When it's done, the meat will literally fall apart if you poke it with a fork.

Remove from the pot, and pull meat apart. Get out your frying pan again. Heat up 2 Tbs. of olive oil. Add the minced garlic, and cook until fragrant. Add the meat and about 1/4 cup of the cooking liquid. Season to taste with salt and pepper. Cook until liquid is evaporated and the meat is slightly crisped, then flip the meat over and repeat. If you like, you can take the cooked onions out of the pot, drain and chop them, and stir those in, too.

You are now ready for some seriously awesome tacos!!!

Don't forget the fixings!
Warm flour tortillas
chopped onions and cilantro
fresh salsa
shredded lettuce
grated cheese
sour cream

*If you want to get drunk, too, I recommend margaritas with these.

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