12hr Red Wine Tri-Tip

A very tender, slow cooked, beef dish!

5 minutes

12 hours

Difficulty

This is our estimate based on online research.
Calories:	1267
Fat:	61 g
Carbohydrates:	3 g
Protein:	155 g
Calculated per serving.

by Strictly Paleo...ish!

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Serves: 4

Ingredients

5 lb 5 lb 5 lb Beef Tenderloin Tips, Chuck or brisket would work just as well
2 cup 2 cup 2 cup Beef stock
Red wine, Cabernet Sauvignon
1 whole 1 whole 1 whole Onion
3 clove 3 clove 3 clove Garlic, smashed
1 Tbsp 1 Tbsp 1 Tbsp Thyme, dried
3 whole 3 whole 3 whole Bay Leaf
10 whole 10 whole 10 whole Peppercorns, black and white, use 10-15 assorted pepercorns

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

On the evening the day prior to when you plan to eat the dish, trim the meat if needed and place it in a large bowl or pot. Pour over the beef stock and add wine until the meat is completely covered. Cover with a lid and put it in the fridge to let marinate over night.
The next day, about 10-12 hours before you plan to eat the dish, place the meat in a slow-cooker, add the rest of the ingredients, and pour over the wine/stock marinade. Cook on low for 10-12 hours.
When done, carefully lift the meat out of the slow-cooker, let it rest for a little while, then cut the meat across the grains.