Braised beef in a hearty barbecue sauce served on a roll makes a great dinner any night of the week. The beef cooks up tender and juicy in less than an hour, giving you time to prepare slaw or potato salad to go with it-or to relax with a cup of coffee.
SERVES: 6
INGREDIENTS:
- 4 tablespoons canola oil
- 3 pounds tri-tip sirloin
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 cups beef stock or store-bought beef broth
- 1 large sweet onion, such as Vidalia, finely chopped
- 3 garlic cloves, minced
- ½ cup firmly packed light brown sugar
- One 28-ounce can tomato puree
- 1 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dry mustard
- 6 drops of Tabasco or another hot sauce
- 6 Kaiser rolls
INSTRUCTIONS:
- Heat 2 tablespoons of the oil in the pressure cooker over medium-high heat.
- Sprinkle the meat with the salt and pepper.
- Add the meat to the pressure cooker in batches and brown, removing it to a plate as it’s done.
- Return all the meat to the pot and pour in the stock.
- Lock the lid in place and cook at high pressure for 40 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Transfer the beef to a cutting board and allow it to rest for 15 minutes.
- Strain the cooking liquid and measure out 1 1/4 cups. Set aside.
- Save the rest of the liquid for another use.
- In the pressure cooker, heat the remaining 2 tablespoons of oil over medium-high heat.
- Add the onion and garlic and sauté for 2 minutes to soften them.
- Add the sugar and cook, stirring, until the sugar dissolves into the onion.
- Add the tomato puree, ketchup, reserved cooking liquid, Worcestershire sauce, dry mustard, and hot sauce.
- Bring to a boil, reduce the heat, and simmer for 10 minutes.
- Slice the beef thinly and add it to the hot barbecue sauce.
- Serve warm on the rolls.
NOTE:
- Tri-tip is a sirloin cut that can be difficult to find east of the Rio Grande.
- If you can’t find it, top sirloin or sirloin tips will work just as well.
