Sous Vide Grass Fed Tri-Tip Roast for the week
- Yield 6 servings
- Prep 10 minutes
- Cook 6 hours 35 minutes
- Total 14 hours 45 minutes
Sous Vide Grass Fed Tri-Tip Roast for the week sits in the Beef section of Regbie. The card serves 6 servings. Plan on 14 hours 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 2½ pounds grass fed tri-tip roast
- Diamond Crystal kosher salt
- Freshly ground black pepper
- Onion powder
- Garlic powder
- 2 tablespoons lard or your fat of choice
Method
Dry your roast and season it liberally with salt, pepper, onion powder, and garlic powder. Vacuum seal it.
Dump it in the SousVide Supreme set at 130°F for 6 hours.
Lift the packet from the machine and dunk it in an ice bath for 1 hour then store it in the fridge until you're ready to eat it.
When you're ready to serve up the roast, put the hunk of meat back in the SousVide Supreme at 130°F for 30 minutes to reheat the meat.
Lift the tri-tip and dry it off. Warm up the lard in a large cast iron skillet over a medium-hot burner and sear the roast for 2 minutes on each side undisturbed.
Let the meat rest then slice it up. Enjoy!
