199 tri beef Recipes

soy sauce, washed raw cane sugar or 1/2 cup granulated sugar plus 1/2 cup firmly packed brown sugar, sliced onion, sake, mirin (sweet sake; or 1/2 cup additional regular sake plus 1 tsp sugar), minced garlic, sliced fresh ginger, coarse-ground pepper, dry mustard, beef tri-tip (1 1/2 to 2 lb.), fat trimmed, rinsed, and patted dry

caraway seeds, extra-virgin olive oil, garlic cloves, chili paste (such as sambal oelek), tomato sauce, ground cumin, chili powder, tri-tip beef roast , most of fat layer trimmed

salt, garlic salt, celery salt, ground black pepper, onion powder, paprika, dried dill, dried sage, crushed dried rosemary, beef tri-tip roast

granulated garlic, kosher salt, freshly ground black pepper, beef tri-tip, preferably with some fat on 1 side (about 2 1/2 lb), red oak chips , soaked in water for at least 2 hours, such as susy q s brand, santa maria pinquito bean relish , recipe follows, tomato relish , recipe follows, grilled french bread , recipe follows, slab bacon, cut into 1/4-inch cubes, poblano chile, finely diced, spanish onion, finely diced, pinquito or pinto beans, drained, rinsed and drained again, kosher salt and freshly ground black pepper, chopped fresh cilantro or flat-leaf parsley, for garnishing, tomatoes, halved, canola oil, kosher salt and freshly ground black pepper, chopped fresh flat-leaf parsley or cilantro, olive oil, garlic, mashed to a paste with some salt, serrano or jalapeno chiles, finely diced, red onion, finely diced, unsalted butter, room temperature, garlic, chopped, kosher salt and freshly ground black pepper, french bread , split lengthwise, olive or canola oil, for brushing, handful fresh parsley leaves , for garnishing

fresh thyme leaves, garlic cloves, peeled, dried oregano, coarse kosher salt or coarse sea salt, fresh lemon juice, extra-virgin olive oil, well-trimmed 2 1/2- to 2 3/4-lb tri-tip beef roast

butter, olive oil, red onions (about 4 medium), halved, thinly sliced, balsamic vinegar, coarse kosher salt, ground black pepper, chopped fresh chives, garlic powder, salt, ground black pepper, beef loin tri-tip roasts , trimmed of all but 1/4 inch of fat, olive oil, red wine barbecue sauce

dry red wine, soy sauce, garlic gloves, minced, dry mustard, beef tri-tip roast, honey, water, salt, green onions , root ends trimmed, dark green tops cut off and discarded, three 6-oz packages baby portobello mushrooms, olive oil

steak, sliced in thin strips (or any leftover beef, 1 of the very best we have had was made with leftover smoked tri-tip, the sm), onion, chopped, butter, brown gravy mix, water, sour cream

ground beef (or seasoned ground pork sausage), onion, diced, garlic cloves, minced, salt & pepper, season according to taste, crushed red pepper flakes (for less heat, try 1/4 tsp.), tomato sauce (or 16-oz. traditional-style spaghetti sauce), shredded cabbage, kraft grated parmesan cheese

soy sauce, dark soy sauce, rice wine or 1 tbsp dry sherry, cornstarch, beef tri-tip steak or 12 oz flank steaks, thinly sliced across the grain, peanut oil, dried red chili peppers, garlic cloves, minced, green onions , cut into 2-inch pieces, red bell pepper, seeded , cut into 2-inch pieces, chili bean paste, hoisin sauce

cabernet sauvignon wine, sugar, soy sauce, fresh ginger (each the size of a quarter), garlic cloves, fat-trimmed beef tri-tip steak

garlic powder, kosher salt, freshly ground black pepper, dried parsley, beef tri-tip (2 to 2 1/2 lbs.), preferably with some fat on 1 side, red oak chips (optional; see quick tip below), soaked in water for at least 20 minutes

sangria wine, soy sauce, chopped chile pepper, white onion, chopped, head garlic, peeled and chopped, grated fresh ginger, tri-tip beef, a viewer , who may not be a professional cook, provided this recipe. the food network kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

french bread, approximately 3/4 stick) butter, olive oil, tri-tip beef, cut into 2-oz portions, mayonnaise, egg yolks, crab boil seasoning (recommended : old bay), asparagus tips, blanched, lump crabmeat

fresh lime juice, chopped fresh cilantro, olive oil, soy sauce, tequila, garlic cloves, finely chopped, grated lime peel, ground cumin, dried oregano, ground black pepper, beef loin tri-tip roasts, trimmed, cherry tomato relish

minced fresh garlic, garam masala powder, kosher salt, freshly cracked black pepper, canola oil , plus more if needed, beef tri-tip, canola oil, minced garlic, minced fresh ginger, garam masala, tomato puree, brown sugar, apple cider vinegar, worcestershire sauce, kosher salt and freshly ground black pepper, to taste, water, basmati rice, canola oil, caraway seeds, onion, minced, water, kosher salt and freshly ground black pepper, to taste, corn tortillas, fresh cilantro sprigs, jalapeno peppers, seeded and thinly sliced

flemish beef stew, american-style beer is used in this recipe. if you want to try another beer, go for a belgian ale - an imported pilsner might be too bitter., beef chuck, cut into 1- to 1 1/2-inch cubes, salt, black pepper, vegetable oil, unsalted butter, onions (6 to 8 medium), chopped (7 cups), turkish or 1 1/2 california bay leaves, pilsner-style beer such as budweiser, dijon mustard, thick) slices country-style bread, beef dry and sprinkle with pepper and 1/2 tsp salt., heat oil and butter in a wide 6- to 8-quart heavy pot over high heat until hot but not smoking, then brown beef in 2 to 3 batches (without crowding), turning over once, until dark brown, about 5 minutes. transfer to a plate., add onions and remaining 1/4 tsp salt to pot and cook over high heat, stirring occasionally and scraping up brown bits from bottom of pot, until pale golden, about 5 minutes. reduce heat to moderately low and cover pot, then cook, stirring occasionally, until onions are golden, about 10 minutes more., add beef along with any juices on plate, bay leaves, and beer and bring to a simmer., meanwhile , spread 1 tbsp mustard on each side of bread slices, then place bread on top of stew. simmer stew, covered, until beef is very tender, about 2 hours., just before serving, stir bread into stew, breaking it up with a spoon, until it is incorporated and stew is thickened. season with salt., stew can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. reheat over moderate heat., makes 6 to 8 main-course servings.

manicotti, cooked (boil only to al dente, try to undercook slightly), prepared marinara sauce, divided (see my kittencal s marinara pasta sauce (vegetarian)), shredded mozzarella cheese, divided (can use more ), grated parmesan cheese, divided, lean ground beef (or use half ground beef and bulk italian sausage meat), onion, finely chopped, fresh minced garlic (about 6 large cloves, minced ), frozen spinach (cooked according to package directions then hand-squeezed dry), grated parmesan cheese, ricotta cheese, shredded mozzarella cheese, eggs, beaten (or use 3 small eggs), seasoning salt, fresh ground black pepper (or to taste)