Tri-Tip Dip
- Level: Advanced
- Total: 8 hr 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1840
- Total Fat
- 135 g
- Saturated Fat
- 26 g
- Carbohydrates
- 91 g
- Dietary Fiber
- 20 g
- Sugar
- 14 g
- Protein
- 70 g
- Cholesterol
- 200 mg
- Sodium
- 1679 mg
- Level: Advanced
- Total: 8 hr 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1840
- Total Fat
- 135 g
- Saturated Fat
- 26 g
- Carbohydrates
- 91 g
- Dietary Fiber
- 20 g
- Sugar
- 14 g
- Protein
- 70 g
- Cholesterol
- 200 mg
- Sodium
- 1679 mg
Ingredients
Soul Seasoning:
Au Jus:
Mushroom Sauce:
Dip:
Directions
Special equipment:
a vacuum sealer; a sous vide machine- For the soul seasoning: Combine the granulated garlic, onion powder, smoked paprika, ground black pepper, oregano, salt, thyme, white pepper and cayenne in a bowl.
- Place the tri-tip on a plate or in a pan to contain any mess. Generously apply the soul seasoning rub, ensuring that every nook and cranny is covered. Use a vacuum sealer for optimal results; ensure that the seasoning doesn't interfere with the seal.
- Sous vide at 138 degrees F for 8 hours; the precision of sous vide ensures thorough cooking and tenderness. If you are not serving immediately, transfer the tri-tip in its bag to an ice bath to halt the cooking process, preserving moisture.
- For the au jus: Bring 4 cups water to a boil. Whisk in the beef base, then whisk in the wine, butter, Worcestershire sauce, cornstarch, garlic powder, onion powder, black pepper and 1/2 tablespoon soul seasoning. Simmer until reduced, then set aside.
- For the mushroom sauce: Blend the wine, soy sauce, garlic powder and 1 teaspoon soul seasoning in a small bowl. Slowly incorporate the canola oil to create a well-emulsified sauce.
- For the dip: Slowly caramelize the onions in some oil in a pan for about 30 minutes, then splash with some au jus and a pinch of soul seasoning.
- Cut the tri-tip against the grain as thin as possible into 6 portions for optimal tenderness. Apply the garlic butter to the buns and toast them.
- Briefly dunk the tri-tip in the hot au jus, allowing it to soak up moisture for enhanced juiciness. Place the tri-tip on the buns.
- Cook the mushrooms in the mushroom butter sauce, then spoon over the tri-tip.
- Add the caramelized onions on top of the mushrooms for a rich flavor profile.
- Place a slice of Swiss cheese on each portion, allowing it to melt. Top the sandwiches with the bun tops.
Cook’s Note
Sous vide cooking ensures precise temperature control, breaking down the tough fibers in the tri-tip for unparalleled tenderness. An ice bath immediately after sous vide preserves moisture and halts the cooking process, preventing overcooking. Cutting against the grain enhances the tenderness of the tri-tip. Dunking in au jus imparts additional flavor and moisture to the meat. The emulsified mushroom sauce adds a luscious layer to the dish. Caramelized onions, cooked in au jus, bring a sweet and savory component to the sandwich. Enjoy the culinary journey of creating and savoring your Sous Vide Tri-Tip Dip!
