- 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
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.
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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