Brendas Cabernet Soy Tri Tip Food

TIGHTEND TIP (SANGRIA SOY TRI-TIP)

Steps:

• 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).
• The next day remove the beef from the marinade.
• Heat a grill to medium heat and the coals have a light grey ash.
• 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.

BRENDA'S CABERNET-SOY TRI-TIP,

Steps:

• In a plastic food bag (at least 1 gal.), combine wine, sugar, and soy sauce.
• With the flat side of a knife, crush ginger and garlic. Add to wine mixture.
• Wipe beef with a damp towel and put in bag (beef, not towel!), seal, and shake to mix. Set bag in a pan and chill, turning occasionally, at least 30 minutes or up to 1 day.
• Lift beef from bag, reserving the marinade. Lay meat on a grill above a solid bed of medium coals or on a gas barbecue on medium heat (you can hold your hand at grill level only 4 to 5 seconds). Cover gas grill. Turning beef as needed to brown evenly, cook until a thermometer inserted in center of thickest part registers 125° for rare, 20 to 30 minutes total for a 1 1/2- to 2-inch-thick piece.
• Transfer meat to a carving board, keep warm, and let rest 5 to 10 minutes.
• Meanwhile, pour reserved marinade into a 1- to 2-quart pan. Over high heat, boil marinade until reduced to about 1/2 cup, about 5 minutes. With a slotted spoon, discard ginger and garlic. Pour marinade sauce into a bowl and add juices that have drained from meat.
• Slice meat thinly across the grain and accompany with sauce.

TRI-TIP CABERNET STEW

Steps:

• In a large mixing bowl, combine soy sauce, Splenda, Cabernet Sauvignon, garlic, pepper and ginger.
• Cut tri-tip into cubes and add to mixing bowl. Stir and mix well. Refrigerate for 30 minutes, stir and mix again, then let sit for another 30 minutes.
• Peel yams and cut into half inch thick rounds.
• Slice onion into 4 slices.
• Wash and slice zucchini into half inch think rounds.
• Pull stems from mushroom and wash.
• In a large frying pan, set on medium heat, add olive oil, marinaded tri-tip, onion and yams. Season with garlic & herb seasoning. Place lid on frying pan, cook for 10 minutes, then toss and turn ingredients, replace lid and cook for another 10 minutes.
• Add zucchini, mushrooms, garlic & herb seasoning, replace lid, cook for 5 minutes, toss and turn ingredients, replace lid and cook for another 5 minutes or until zucchini are slightly soft.