Tightend Tip (Sangria Soy Tri-Tip) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 54 |
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Ingredients:
4 quarts sangria wine |
1 1/4 quarts soy sauce |
1 -ounce chopped chile pepper |
1 large white onion, chopped |
1 head garlic, peeled and chopped |
2 tablespoons grated fresh ginger |
18 pounds 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. |
Directions:
1. In a 5 gallon bucket with a lid, add the wine, soy sauce, chile pepper, onion, garlic and ginger; mix well. Add the beef to the marinade, cover, and let sit overnight, in an ice chest with just a little ice (you want meat to absorb marinade).
2. The next day remove the beef from the marinade.
3. Heat a grill to medium heat and the coals have a light grey ash.
4. Put the beef on the grill and slow cook for approximately 40 minutes for medium-rare. Remove the beef from the grill to a cutting board and let sit for 10 minutes before slicing.
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