Day 41, Quarantine Kitchen, BBQ Beef

Aperol Spritz

With the weather finally getting warmer, it felt like a good day to break out the Prosecco and Aperol for a spritz.  This is one of my favorite aperitivos and when the weather is warm, this is the best. 
I was rummaging in the freezer looking for inspiration and found a tri-tip that was looking like it might have a bit of freezer burn since the vacuum sealer hadn't quite done its job, so I grabbed it and decided to make some BBQ beef.  With a tender cut of meat like this, it's a two-step process, you have to roast the meat to medium-rare, let it rest, then slice, and bathe it in BBQ sauce in the slow cooker.  Since I've got nothing but time, I'm in, plus we hadn't had this in a very long time.  Should you want to do this with brisket, follow my directions for the pulled pork in the slow cooker.  Slice the brisket and then bathe it in the BBQ sauce. 

BBQ Tri-Tip

Serves 4 to 6 

2 garlic cloves, minced

2 tablespoons Better than Bouillon beef base

One 2 pound tri-tip sirloin (this is sometimes called triangle cut)

4 tablespoons extra virgin olive oil

1 cup finely chopped onion

Two 14.5-ounce cans tomato puree or tomato sauce

1/2 cup ketchup

1 tablespoon Worcestershire sauce

2 teaspoons soy sauce

1 teaspoon Dijon mustard

1/4 cup brown sugar

Preheat the oven to 325 degrees. 

Make a paste of the beef base and the garlic, rub all over the roast.  

             In an oven-proof skillet, heat two tablespoons oil, and brown the roast on both sides.  

Transfer to the oven, and cook until an instant-read thermometer registers 125.  

Transfer the beef to a cutting board, and allow to rest for 20 minutes.  

While the meat is roasting, make the sauce.  

In a skillet, heat the remaining oil, saute the onion, until translucent.  

Add the remaining ingredients, bring to a boil, and transfer to the insert of a slow cooker. 

When the meat has rested, slice thinly against the grain, and transfer with any accumulated juices to the slow cooker insert.  

                     Cook on high for 3 to 4 hours, or low for 6 to 8 hours.  Serve on brioche rolls.  

As we head into our 7th week of self-isolation, I continue to look for joy, and whimsy each day.  When we went for our walk today, there was more sidewalk chalk art, with words of love and encouragement.  The beaches will reopen here in San Diego on Monday, only for walking, running, surfing, and paddleboarding.  I beg all of you to be careful, stay safe, and stay home if you can.  The photos from Orange County look like no one cares about social distancing, or keeping safe.  Remember this isn't about you, it's about the person you could infect, or who could infect your family.  Stay well and stay safe.