Doom Bar Smoked Tri-Tip
Ben Forte fires up his Kamado Joe for this slow cook beef. The longer you marinade the meat before cooking, the better the flavour.
Ingredients
1.5/2kg beef tri-tip (we used Beacon Farm)
500ml Sharp’s Brewery Doom Bar
400ml beef stock
6 vine tomatoes, quartered – include the vine!
1 bunch fresh coriander
5 dried ancho chillies
1 large onion, peeled
2 fresh green chillies, sliced
2 tbsp ground cumin
2 tbsp smoked paprika
2 tbsp chilli-lime rub of your choice (we love Angus & Oink)
2 tbsp dried oregano
2 tbsp dark muscovado
2 tbsp garlic powder
1 tbsp red wine vinegar
Kamado Joe wood chunk – Hickory
Method
1. Rub the tri-tip with salt and the chilli-lime seasoning and leave it, ideally overnight. The longer it sits, the more flavours will penetrate the meat.
2. Set your grill to a steady temperature of around 170°C, set up for direct cooking. Add the hickory wood chunk to the charcoal and get it smoking.
3. Use a heavy-based pan and add the tri-tip. Close the lid to ‘smoke-sear’ until caramelised on both sides. Once seared, carefully pour the Doom Bar into the pan to deglaze, scraping any bits from the bottom.
4. Add the whole white onion, fresh coriander, tomatoes along with the vine stalk, ancho chillies, oregano, muscovado, garlic powder, green chillies, cumin, smoked paprika, red wine vinegar and beef stock.
5. Close the lid (or cover with foil) and let it braise for 25-30 minutes. After 30 minutes, reduce the heat if necessary and let it blip away for an additional 2 hours – until the tri-tip easily pulls away with a fork.
6. Season again to taste, it might need a little more salt, sugar or vinegar. Once it’s fully tender, discard the tomato vine and shred the meat completely. Serve with tortilla wraps.
Image credit: Nick Hook
More Recipes Ideas from Ben Forte
Method
1. Rub the tri-tip with salt and the chilli-lime seasoning and leave it, ideally overnight. The longer it sits, the more flavours will penetrate the meat.
2. Set your grill to a steady temperature of around 170°C, set up for direct cooking. Add the hickory wood chunk to the charcoal and get it smoking.
3. Use a heavy-based pan and add the tri-tip. Close the lid to ‘smoke-sear’ until caramelised on both sides. Once seared, carefully pour the Doom Bar into the pan to deglaze, scraping any bits from the bottom.
4. Add the whole white onion, fresh coriander, tomatoes along with the vine stalk, ancho chillies, oregano, muscovado, garlic powder, green chillies, cumin, smoked paprika, red wine vinegar and beef stock.
5. Close the lid (or cover with foil) and let it braise for 25-30 minutes. After 30 minutes, reduce the heat if necessary and let it blip away for an additional 2 hours – until the tri-tip easily pulls away with a fork.
6. Season again to taste, it might need a little more salt, sugar or vinegar. Once it’s fully tender, discard the tomato vine and shred the meat completely. Serve with tortilla wraps.
Image credit: Nick Hook
