Monday, March 14, 2011

80--- Corned Beef Tri Tip and Sauteed Cabbage

St. Patrick's Day is Thursday! I am not Irish, but my hometown is. And my husband is half Irish, so I think that makes me Irish by osmosis.

Corned beef is quite a process! A traditional recipe calls for curing the meat for 2 weeks prior to cooking! Who has time to plan for that? AND the traditional cut of beef used is a brisket, which can be grisly and tough.

My in-laws and I worked together on this and it turned out marvelous! The tri tip was tender and flavored just right. The cabbage was not the typical stewed version served with an Irish meal, but it was fresh and flavorful.

No luck needed for this one!

Corned Beef Tri Tip and Sauteed Cabbage
Serves 8

Corned Beef Tri -Tip


2 cups chicken broth
1 tsp salt
1 Tbsp peppercorns
1 Tbsp pickling spices
3 bay leaves
1 Tbsp sugar
1 clove garlic, pressed and minced
2 lb tri-tip roast, trimmed

Mix all ingredients in a large flat pan. Place roast into marinate overnight.

Spice Paste
adapted from "Uncorned Beef" Martha Stewart Living magazine, March 2011

1 Tbsp sugar
3 bay leaves
2 tsp ground cinnamon
2 tsp ground coriander
2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp ground cloves
4 garlic cloves, pressed and minced
3 Tbsp cider vinegar
1 Tbsp stone ground mustard

Combine all ingredients into a food processor and puree. Set aside.


2 tsp olive oil
1 cup beer
1 cup orange juice
1 white onion, sliced thick

Remove roast from marinate and pat dry. In a large nonstick skillet, heat olive oil over medium high heat. Place tri tip into skillet and sear both sides until lightly browned. Remove from heat.

Preheat oven to 275 degrees. Rub spice paste over tri tip and place onto a wire rack in a 9x13" baking dish. Place sliced onions onto meat, then combine beer and orange juice and pour over the roast. Cover with parchment-lined foil and bake, basting occasionally, for ~2 hours, until internal temperature has reached 140 degrees. Remove from oven and allow to sit for 20 minutes prior to slicing. Return slices to juice and serve.

Sauteed Cabbage

2 heads savoy cabbage, sliced
2 white onions, sliced thin
1/2 cup fresh flat parsley, chopped
2 Tbsp rice vinegar
2 tsp sugar
1/2 tsp kosher salt
1 Tbsp lite soy sauce
1/4 cup chicken broth
1 Tbsp olive oil
1 Tbsp butter

In a large nonstick skillet, heat butter and olive oil over medium high heat until butter becomes foamy. Add sliced onion and saute for ~ 2 minutes, or until onion is softened. Add cabbage, stirring occasionally. Cook until cabbage becomes limp, ~5 minutes. Reduce heat to low.

Quickly combine vinegar, salt, sugar, soy sauce, and chicken broth. Add mixture to pan, then remove pan from heat. Stir in parsley and allow to sit for 2 minutes. Stir and transfer to a serving bowl. Serve immediately.

Nutrition Info per 3 oz tri tip with 1/2 cup cabbage: 364 calories, 16 g fat, 36 g protein, 6 g carbohydrates, 2 g fiber

1 comment:

  1. Oooh, I love the sound (and looks) of that cabbage. Cabbage kinda stinks when it's cold, but it's soooo good! Normally I just saute it in butter with salt and pepper, but I like your version with the soy sauce and onions and vinegar. Yum!