1000OaksSmoker
Well-known member
- Joined
- Aug 27, 2014
- Location
- Thousand Oaks, CA
Had some leftover tri-tip to work with on Monday and decided to make up some Chicago Beef Dips with it...
First things first, sliced the cold tri-tip super thin with my meat slicer:
For da juice, I took a quartered onion, a couple carrots and four garlic cloves and roasted them in a hot oven for an hour and then added them to a pot with a carton of Beef Stock, two small cans of beef broth and a big TBSP of dried Italian herbs. I let that simmer for about two hours.
Then, I pulled out the veg and added in the sliced beef and let that simmer for about half an hour:
Toaster some French rolls, added da beef, topped it with sauteed bell peppers and provolone and dropped it under the broiler:
WHOO BOY! They were good!!! I would have taken more/better pictures had I known they would be such a winner. Juicy, tender, and tasty as all get out!
Hope you all enjoy.
GS
First things first, sliced the cold tri-tip super thin with my meat slicer:
For da juice, I took a quartered onion, a couple carrots and four garlic cloves and roasted them in a hot oven for an hour and then added them to a pot with a carton of Beef Stock, two small cans of beef broth and a big TBSP of dried Italian herbs. I let that simmer for about two hours.
Then, I pulled out the veg and added in the sliced beef and let that simmer for about half an hour:
Toaster some French rolls, added da beef, topped it with sauteed bell peppers and provolone and dropped it under the broiler:
WHOO BOY! They were good!!! I would have taken more/better pictures had I known they would be such a winner. Juicy, tender, and tasty as all get out!
Hope you all enjoy.
GS