Caramelized Cognac Onion Tri-tip
Category
Tri-Tip
Servings
8 to 10
Prep Time
15 minutes
Cook Time
40 minutes
Go
beyond the basic tri-tip with this recipe from Chef Darryl Bell Jr. Snake River
Farms American Wagyu tri-tip is brined and smoked and finished with onions
caramelized with cognac. Chef Bell’s Stateline Road brines, rubs and sauces add an extra amount of flavor. In
a pinch, you can substitute your own favorite ingredients.
Darryl Bell Jr.
Ingredients
- 1 American Wagyu Black® Tri-Tip
- 1 box Stateline Road Brine
- 3 onions, yellow, minced in food processor
- 2 tablespoons butter, whole
- 3 sprigs of thyme
- 2 garlic cloves
- 2 ounces Cognac
- To taste Stateline Road Dry Rub
- To taste salt
- To taste Sherry vinegar
Tri-Tip
Onions
Directions
Tri-Tip
- Place the tri-tip in the brine for 6 hours.
- Heat the smoker to 225°F.
- Dust the tri-tip with a generous amount of the dry rub.
- Place the tri-tip on the smoker and cook at 225°F for 30 minutes.
- Increase the heat to 425°F and cook until the internal reaches 125°F to 130°F or desired doneness.
- Remove the tri-tip from the grill and let it rest for 20 minutes.
Onions
- When the tri-tip is first put on the smoker at 225°F place the butter into a sauté pan over a medium-high heat on the stovetop.
- When the butter melts add in the garlic and thyme. Cook 20 seconds until it becomes fragrant.
- Add in the onions and salt. Begin to sauté to achieve a golden color.
- Add in the Cognac and continue to cook until all of the liquid has evaporated.
- Turn the heat to low and let slowly cook until the color becomes deep brown. Approximately 20 minutes.
- Continue stirring so it does not burn. The juices coming out of the onions will keep this moist.
- Adjust the seasoning with the salt and vinegar as desired. Remove from the heat.
- When the tri-tip is finished resting and the onions are evenly brown in color pour the juices that come out of the cooked tri-tip into the onions.
- Carefully spoon the caramelized Cognac onions over the tri-tip.
- Spread the onions evenly over the tri-tip. Ensure they are spread to all edges of the meat.
- Slice, serve and enjoy with the Stateline Road Truffle Sauce.