Tightend Tip (Sangria Soy Tri-Tip)

Total Time:
12 hr 50 min
Prep:
10 min
Inactive:
12 hr
Cook:
40 min

Yield:
54 servings
Level:
Easy

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

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.


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