Here we go, folks. The first of hopefully many deliciously fun posts. Giddyup.
This blog could just as easily have been titled Garlic, Garlic, Garlic - it's featured quite a bit in my cooking plus I love how it photographs. This garlic glory shot represents all of my aspirational desires to be a hobby farmer while hiding my lack of motivation to actually do it. Garlic is the ultimate food to grow – just plant a clove in a sunny spot in the fall and by early summer, you are good to go. I can’t find anything other than the plain white garlic at my local grocers, so I actually order my bulbs on-line and split the shipment with my mom. I love www.thegarlicstore.com. Last year I bought Tuscan, Chesnok Red and Elephant cloves (these are wicked big and perfect for roasting and spreading on fresh bread).
My other lazy thing to grow is herbs. I always get greedy and buy lots of plants that I’m not sure what I’ll even use them for, but I know they look pretty in pots all around our patio. My goal has been to use them all in some fashion this year, but for my roast beef, I used rosemary, lemon thyme and chives.
We are totally digging on this retro trend of butcher shops that have been popping up in Kansas City. This tri-tip beauty came from the Broadway Butcher. It’s our second tri-tip roast from this place, and they’ve both been stellar. It’s not necessarily the first cut I think of when planning a roast beef, but it’s amazingly delicious. It is a bit leaner and not as marbled with fat as other cuts, but I think the flavor comes through super strong.
This cutting board was a birthday present for Alistair (from me obvs) – it has little spikes in the middle to hold your protein in place while slicing it. It also has small channels to catch any juices so they don’t run all over your counter. *heart*
And seriously – do you see how amazing this roast looks? Anyone else looking at tri-tip a bit differently now? The salted crust is just the slightest bit crunchy and the inside? There are no words.
WHAT TO BUY
3 lb tri-tip roast
5-6 smallish garlic cloves
10-15 stalks chives
4-6 stalks rosemary
4-6 stalks thyme
HOW TO COOK
Pre-heat oven to 400F. To season the meat, I make small cuts into the non-fatty top portion and fill them with little garlic cloves. Then generously rub it with oil and kosher salt and peppercorns. Set the meat in a roasting pan surrounded by chives, thyme and rosemary. I also like to throw in some extra garlic bulbs at the bottom for when the potatoes and carrots get added later.
About 15 minutes into the cooking process, small potatoes and carrots are added to the roasting pan after being tossed in oil and lightly salted. After another 20 min or so, check to make sure the veggies aren’t burning. Sometimes those wee fellas cook a bit too quickly.
I know I promised yorkshire puddings in the title. But I've decided they need their own special post. So go here to get the deets.
Serves: 4 Time: 45-60 minutes, depending on how rare you like your beef and how large the cut is