12hr Red Wine Tri-Tip

A few weekends ago we went to this restaurant, and when the waiter presented the menu he spent minutes talking about their “red wine braised beef chuck”…how they let it simmer in wine for 12 hours over night, how it just fell apart, how rarely people make such dishes at home, how highly he recommended it, and how we just had to try it out…
…so I ordered a breast of duck.

While he kept going on I was thinking to myself: “I’ve got a slow-cooker, I’ve got wine, and I’ve got meat…I’ll just make my own version of that delicious sounding dish at home, and go for something else instead.”
I know he noticed that I carefully listened with interest to every word he said describing that dish…because the look on his face when I, after his somewhat too long and excited monologue, ordered something so completely different was just priceless!

Anyway, a few days later I tried making a version of it, and it was not bad. Not bad at all.

The meat was definitely so tender it fell apart, and the flavor from the red wine was unmistakable. Very comforting.
Here’s what I did:

(Serves 4-6)

• 1 Beef Tri-Tip. (Chuck, Brisket etc would work just as fine.)
• 2 cup (5 dl) Beef Stock.
• Red wine. (Save your good wines for drinking though, cheaper ones work just fine for cooking…)
• 1 Onion, peeled and cut in quarts.
• 3 cloves of Garlic, crushed.
• 1 tbsp dried Thyme.
• 3 Bay Leaves.
• About 10 assorted Peppercorns.

How To:
On the evening the day prior to when you plan to eat the dish, trim the meat if needed and place it in a large bowl or pot.
Pour over the beef stock and add wine until the meat is completely covered.
Cover with a lid and put it in the fridge to let marinate over night.

The next day, about 10-12 hours before you plan to eat the dish, place the meat in a slow-cooker, add the rest of the ingredients, and pour over the wine/stock marinade.
Cook on low for 10-12 hours.

When done, carefully lift the meat out of the slow-cooker, let it rest for a little while, then cut the meat across the grains.

Serve with “Fauxtatoes” or Parsnip mash and some leafy greens.


8 thoughts on “12hr Red Wine Tri-Tip

  1. Pingback: 12hr Red Wine Tri-Tip | Paleo Digest

  2. sorry…now I see”until completely covered”. Sadly I have a large crock pot so this could be a good quantity of red wine. Then again it might not be a sad thing! I have a sirloin tip roast. Would it be a waste of a good cut of meat to use this recipe?

    • Hi!

      Yep, until it’s covered…but don’t use the crock-pot for this step (ie marinating)!
      Use a bowl or a regular pot that is just large enough to fit the piece of meat…you will after it is done marinating transfer everything into the crock-pot to cook it, and then it does not have to cover it really…
      Sorry if I was unclear on this.

      I need to read in on what a sirloin tip roast translates to in Swedish to be sure what cut we’re talking about. It’s hard to say if a finer cut would be wasted or not, it all comes down to preferences. However, cooking for that amount of time I would generally recommend using a tougher cut.
      I’ll get back to you on this though…

      Edit: I think the equivalent cut is what we call “fransyska”… I’d say give it a shot, I definitely don’t think it would be wasted :)
      (Or put it in the freezer…I’m cooking something today it would be great for…the recipe will most likely end up on the blog next week) ;)

      Let me know if there is anything else, if not: good luck and hope you’ll like it! :)

      (If you do try it out, feedback would be much appreciated!) :)

    • Hi Ellen!

      Unfortunately my guess is that it would become way too sour.
      May I ask, is it the alcohol content that makes you hesitate on using wine, or other reasons?
      (If so a better option would be to go for alcohol free red wine. The small amount of alcohol that might be in it will most probably be far gone after the twelve hours in the crock-pot.)


  3. Hi,
    is it possible to cook this on low in the oven. Unfortunatelly I don’t have a slow crock-pot.


    • Hi Sabine!

      Now I have not tried this, so no promises…
      If you have a cast iron Dutch oven, I would either try to make it:

      1) Directly on the stovetop. Just bring to a very gentle simmer and regulate the heat so you keep it like that until done.


      2) bring it to a gentle simmer on the stove top while heating the lid in the oven, then as soon as it simmers put the warm lid on and run it at about 250F (120C). Check it every once in a while to make sure it’s just simmering and adjust the temperature if needed.

      Both ways will probably go faster than with a slow cooker, and never let it boil…just simmer.

      Also, I must take the moment to recommend purchasing a slow-cooker.
      There’s so much you can do with it, and it’s super convenient!
      May I ask where to live?
      I bought mine from Amazon UK…they have free delivery to many European countries for many items, and I got mine for about half the price off what they cost in Sweden + free delivery(!).
      If you live in Europe I’m happy to help you look up if they ship for free to your country, and send you the link to the one I got.
      (If you live in US I can try to help you too…guess they’re even cheaper there.)

      Either way, good luck with the recipe and I hope you’ll love it! :)

      Take care // Peter

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