Easy Tri Tip Hodge Podge

We are big fans of easy to prep dinners that taste delicious.  Plus the prep on this one is so fast and simple – yet it outputs a high quality meal that makes you look like an impressive chef.

Start with one of the Classic Tri Tip pre-seasoned packages from one of the warehouse clubs like Costco or Sam’s Club.  If you don’t have that – you can always get a cut of tri-tip from the store, then just be sure to pre-marinade it in your favorite marinade. Often we will season it for at least 12 hour prior to cooking. We find about 1/2 lb – 3/4 lb of meat per person depending on who they are, the days activities and how generous you want to be.

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Ingredients
Difficulty: Easy
Estimated Time: 45 minutes
  • Tri Tip per person (we like the pre-packaged ones for ease) : 1/2 - 3/4 Pound
  • Yellow Onion : 1/2 Whole
  • Large Potatoes : 4-5 Whole
  • Red Pepper : 1 Whole
  • Large Carrots (or small bag of bite size carrots) : 4-5 Whole
Directions
  1. To start, decide how you want to cutup your tri-tip. Some may disagree, but we prefer to cut the tri tip up into slices.  We have run this recipe without cutting it up, or using large chunks, which still comes out good, but it requires a little longer cooking and can end up with overly soft potatoes and carrots.  Try it a few different ways and see what you like. If you do end up with slices, try not to slice it too thin otherwise the meat overcooks. 3/4 in - 1 in slices seemed about right. Go for thicker slices / pieces if you prefer the meat less cooked.
  2. Cut up 1 yellow onion and add it to the dutch oven.
  3. If you are using large whole carrots you will want to cut those up into bitable pieces.  If you are using baby sized carrots those can get added "as is" to the oven. If you prefer the meat less cooked then make the chunks smaller so they cook faster.
  4. For the potatoes we think this recipe is better with the smaller red potatoes.  In which case you would need around 8-10 (or 2-3 per person).  If you want to use the larger Idaho style potatoes, 4-5 of the large ones would be sufficient (or 2 potatoes for every 2-3 people). Cut the potatoes into large bite size chunks. If you prefer the meat less cooked then make the chunks smaller so they cook faster. Add to the oven.
  5. Add a cutup red pepper if your taste buds desire it and add it to the oven.
  6. Make sure that the ingredients are good and mixed around within the Dutch Oven. Feel free to add any extra seasonings that you desire - just keep in mind that the majority of the flavor comes from the meet so anything you add should be complimentary.
  7. Cook for a good 45 mins or so depending on your elevation and how much meat/potatoes you had.  Rotate the oven as normal every 10 -15 mins. Start testing the potatoes once 30 mins passes. Depending on the potatoes and how thoroughly you want the meat cooked, you might want to take it off the coals early.

Posted in Dinners abd tagged carrots | potatoes | Tri Tip
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