Friday, August 23, 2013

Tri-Tip with Pomegranate BBQ Sauce and Caramelized Onions

The key to caramelizing onions is patience! Cook them slowly until they are browned (this takes about 25 minutes) then drizzle with balsamic reduction, sometimes called balsamic glaze.
The recipe: Serves 8
Pomegranate Barbecue Sauce: can be made a day or two ahead
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle chili pepper powder (available in the spice aisle)
1/3 cup pomegranate juice
1/2 cup organic ketchup
1 tablespoon apple cider vinegar
1 tablespoon honey
1 tablespoon soy sauce,
 if you avoid soy use Bragg’s liquid aminos

1/8 teaspoon liquid smoke (available in supermarkets)
Heat olive oil in heavy medium saucepan over medium heat. Add garlic, cumin, and chipotle chile powder; stir 1 minute. Add pom juice and simmer 2 minutes. Gently whisk in ketchup, soy sauce (or Bragg’s liquid aminos), and liquid smoke; simmer 2 minutes longer. Take off heat, stir in honey and apple cider vinegar. Refrigerate until use.
Caramelized Red Onions
3 tablespoons butter
4 med red onions, halved, thinly sliced
2 T Balsamic Glaze

2 pinches sea salt
1/2 teaspoon freshly ground black pepper
Melt butter in large pan over medium heat. Add onions and cook until deep golden brown, stirring occasionally. The caramelizing process should take about 25-30 minutes. When onions are nice a brown, sprinkle with a couple pinches of sea salt and a few turns of fresh pepper. Remove from heat and drizzle with balsamic glaze. Stir. Place atop tri-tip.
Garlic powder
Sea salt
Freshly ground pepper
2 1 3/4  pound beef loin tri-tip roasts, trimmed of all but 1/4 inch of fat (preferably grass fed)
Pomegranate Barbecue Sauce (recipe above)
Caramelized Onions (recipe above)
Chives, chopped for garnish
For tri-tip: Prepare barbecue (medium-high heat). Sprinkle tri-tip lightly with garlic-powder, salt and pepper. Grill tri-tips (lid closed) 5 minutes per side (no sauce) on medium high heat so you get those nice grill marks. Reduce heat to medium-low (375 degrees). Brush both sides of tri-tip with sauce and flip every 7-8 minutes till done, about 30 minutes for medium rare (If using grass fed beef take off about 7-9 minutes). Remember, the tri-tips will keep cooking after they are removed from the grill! So always take them off when they are rarer than what you want! Transfer tri-tips to work surface; cover and let stand 8 minutes (allows juices to redistribute). Slice and place on platter. Top with caramelized onions and chives, serve.


Donna said...

Sounds and looks great!

LauraBelle said...

Thanks Donna! Not all my posts will be recipes, but these are some of the ones that I've seen on facebook posted by family & friends and want to actually try! ❤