CookEatShare также доступен на языке: English
Закрыть

Ингредиент

Bookmark and Share

This is a very flavorful cut that's great for barbecuing as long as you take pains to keep the meat from getting too tough. The trick is to not trim the fat until the roast is cooked so that the juices can tenderize the meat. When it's done, slice it thinly against the grain. This cut is popular in California, but you might have trouble finding it elsewhere. A steak cut from this roast is called a tri-tip steak.

Средний: 0/5

0 голосов

click hearts to rate
0 отзывов
0 комментариев

Также известен как

  • Tri-tip roast
  • Tri tip roast
  • Beef loin tri-tip roast
  • Sirloin tri-tip roast

Можно заменить

shell roast
How good does this ingredient look to you?
roll over hearts and click to rate

Leave a review or comment

  • Текущий рейтинг: 0
click hearts to rate