Remember to remove your beef Tri Tip Joint out of
the packaging, pat dry and bring to room temperature
Pre heat your oven to 200°C temperature fan assisted or 215°C
without a fan.
Season the Tri Tip Joint just prior to roasting.
Choose a large, heavy based roasting tray, ideally with deep
sides and handles for easy movement.
Massage a little goose or duck fat into the Tri Tip Joint if it
does not have a generous coating of fat then season with good
quality fine sea salt Start by rendering the fat on the tray on top
of the stove for a few moments creating a rich golden layer of fat,
then pop the joint to one side.
Make a trivet by roughly chopping equal amounts of onion,
carrot and celery or our preferred choice of celeriac, the root of
the celery plus a bay leaf, sprig of thyme and a few black
Place the Tri Tip Joint fat side up onto the trivet which
should line the base of the tray.
Place the Tri Tip Joint in the centre of oven and roast for 20
minutes then reduce the temperature to 170°C then continue roasting
for 15 minutes per 500g reaching a core temperature of minimum
Remove your Tri Tip Joint from oven and pop onto a clean tray
and keep warm by covering with a sheet of tin foil then resting for
a minimum of 20 minutes before carving, leaving the roasted
vegetables in the tray for the gravy.
For the gravy make up 300 ml of Essential Cuisine beef stock,
then deglaze roasting tray with this stock stirring all the
caramelized juices from the tray, then pass through a fine sieve
pushing all the juices from the vegetables into a clean sauce pan,
bring to the simmer and thicken if required by whisking in a
teaspoon of corn flour mixed with a little cold water and reduce
till you reach a rich glossy gravy.