i've made this twice and both times it was pretty delicious. i've also used the marinade on portabella mushrooms. i think you can use it on most stuff you would marinade.
the marinade!
1/4 c. hoisin sauce - i bought this at raley's but an asian grocery store will for sure have it
2 t. minced ginger - i used ground. i don't know what to do with fresh ginger. it looks weird.
3 cloves garlic, minced
2 T. rice vinegar
2 T. soy sauce
Heaping 1/4 t. freshly ground black pepper
whisk together and rub on a tri-tip roast. let marinade for at least 8 hours. i make another batch of the marinade to add to the meat in the middle of cooking and to dip in if i'm feeling like a hoisin addict.
cooking the meat!
oven - 375
pat the meat kind of dry. put about a tablespoon of olive oil in a large frying pan or skillet and sear the meat on all sides. about two minutes per side or until it's browned. put it in your standard glass baking dish and put it in the oven. cook it for 20-25 minutes - for medium rare the internal temperature should be 125. cover with foil for 15 minutes after it's done.
slice it against the grain. enjoy it. share it. make sandwiches with it. cut it into smaller pieces and put it on a salad. it's tasty!
1 comment:
I'm going to have to try that. Sounds delicious, especially the next day sandwiches.
Also, with fresh ginger, peel it (or a bit of it) with a carrot peeler. Chop as needed.
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