*Dominican Beef
Harris Ranch Tri Tip 2lb.
In Stock
Red Bell Pepper, ea.
In Stock

Garlic Bulb, ea.
In Stock

Organic Green Onion, ea.
In Stock
  • 2.5 pounds tri-tip, excess fat trimmed
  • 3 TB olive oil
  • 1 small red onion, sliced
  • 1 small red bell pepper, cored, seeded, and cut into 1/2-inch-wide slices
  • 4 garlic cloves, thinly sliced
  • 1 TB tomato paste
  • 2 tsp. salt
  • 1/2 tsp. fresh ground pepper
  • 4 cups chicken stock
  • 1/2 cup coarsely chopped fresh cilantro
  • 2 scallions, cut into 1/4-to 1/2-inch pieces
  • 3 TB red wine vinegar

Slice tri-tip into thin strips about 3 inches long and 1/8 inch thick.
Heat the oil in a 12-inch skillet or Dutch oven over medium heat. Add the onion, bell pepper, and garlic and cook for 3 to 5 minutes, until softened. Add tomato paste, beef, salt and pepper and cook for 2 to 3 minutes, stirring frequently.
Add chicken stock and bring to a boil, then lower the heat and simmer gently, uncovered, until the beef is very tender but not falling apart, about 2 hours; if the dish gets too dry, add up to 1/2 cup water at a time, but no more- you don't want it to be soupy.
Add the cilantro and scallions and cook for 10 minutes. Add the vinegar and cook for 5 minutes longer, then serve.

Delicious over steamed rice.  Serves 6

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