Chef Thomas Keller's American Wagyu Tri-Tip Carbonnade
1 American Wagyu tri-tip roast, about 3¼ pounds (1.5Kg)
2-1/2 Tablespoons (25g) flour
2 Tablespoons (30g) butter, softened
6 parsley stems
6 thyme sprigs
1 bay leaf
Grapeseed oil (or other vegetable oil with a neutral flavor and high smoke point)
2 Tablespoons (30g) butter
2-1/2 pounds (1150g) yellow onions, peeled, sliced 1⁄₈" thick
2 cloves garlic, peeled, lightly crushed
16 ounces (450mL) Belgian Trappist ale (or similar style with high maltiness and low hop bitterness) plus 2 Tablespoons to taste for finishing (optional)
1-1/3 cups (600mL) Rich, dark beef stock
2 ounces (55g) dark brown sugar
2 Tablespoons (30g) red wine vinegar
Freshly ground black pepper
Coarse finishing salt such as sel gris
Insignia 6qt Rondeau
Products To Use:
Preheat your oven to 300°F.
Trim any excess sinew or heavy fat from the tri-tip then dry well with paper towels.
Fold the thin, pointed tip of the roast back toward the widest end.
Truss the roast with butcher’s twine beginning with the folded tip to secure it. Tie at approximately 1½-inch intervals.
In a small bowl, combine the flour with the butter and mix together to make the beurre manie.
Tie the parsley stems, thyme and bay leaf together securely with butcher’s twine to make a bouquet garni.
Heat the Insignia Rondeau over medium-
Season the meat liberally with kosher salt.Add enough oil to cover the bottom of the pan by about 1⁄₈ inch.
Season the meat liberally with kosher salt.
When the oil begins to shimmer and you see faint whisps of smoke, carefully lay the meat into the pan.
Sear the meat until it is a rich, mahogany-brown color.
Continue browning the meat on all sides, then remove the meat from the pan.
Drain the excess oil from the pan then wipe any oil residue out with a paper towel.
Return the pan to medium heat and add
When the butter melts and begins to foam, add the onions and garlic cloves.
Stir the onions for a few minutes until they begin to wilt, then cover the pan with a lid and reduce the heat slightly.
When all the onions are completely softened, remove the lid.
Allow the onions to caramelize. Stir occasionally with a flat wooden spoon to redistribute the onions and allow them to develop a deep brown color evenly. As you stir, scrape the bottom of the pan to dislodge and distribute the caramelized juices at the bottom.
Once the onions are caramelized, add 16 oz
of Belgian Trappist ale and again, scrape the bottom of the pan to deglaze it.
Allow the ale to reduce almost completely.
Add the beef stock and bring to a simmer.
Add the beurre manie and stir until completely dissolved, no lumps remain and the sauce begins to thicken.
Stir in the brown sugar and vinegar then add the bouquet garni.
Lay the tri-tip into the braising liquid.
Loosely cover the rondeau with the Insignia Universal Lid ajar by about 1/4 inch to allow slow evaporation and place it in the center of the oven.
Braise the meat for 3 hours.
Check the meat for tenderness by gently probing to the center with a paring knife. The meat should offer very little resistance. If the meat is not yet tender, return to the oven and check every 15 minutes or so until you achieve the proper texture.
Remove the pan from the oven and allow it to rest, covered for at least 30 minutes.
After the meat has rested, remove the lid and carefully transfer the meat to a carving board. Use sharp scissors to cut the twine then remove and discard.
Taste the sauce and adjust the balance with salt and vinegar if necessary. You may optionally add a couple tablespoons of fresh ale to enhance the aroma. Stir well to emulsify the sauce.
Distribute the sauce between warm
Identify the direction of the meat’s grain then begin slicing the meat at the wide end into 3/8-inch slices.
Lay the slices over the sauce.
Season with freshy ground black pepper, a light sprinkling of coarse finishing salt and minced chives.