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Low & Slow Tri-Tip Roast au jus & Potato Purée

This isn’t appropriate for those on strict, low-carb regimes. I have found, however, that so long as it’s pretty real food (TM), I have no problem with occasional ingestion of potatoes cooked sensibly: do your fries in lard, coconut oil, or tallow and add lots of butter and cream to mashes & purées.

Here’s the prep, which is about 2 soup ladles worth of my homemade beef stock (frozen), reducing, as well as pats of organic butter in organic cream. This is for two helpings, which are two medium potatoes.

Sauce for Meat Potatoes
Sauce for Meat & Potatoes

I did the grassfed tri-tip in the oven at 250 with a temp probe, removed it when the internal was 125, then fired the broiler on high and did about 2 minutes on each side, rubbing them down with butter.

The idea with the purée is to make it somewhere between a mash and a hearty soup, such that you spread it out over your plate, using it as a bed for the meat. Food processors work best to get this level of smoothness. It should come out like a pudding in consistency.

Low Slow Tri Tip Potato Puree
Low Slow Tri Tip & Potato Puree

And there you have it: last night’s dinner for two.

One final note, and it’s a note of dismay. I did not particularly like the taste of the fat on this grassfed roast from La Cense. The lean meat was delicious, but the fat had an off-putting, gamey taste to me. Perhaps I just need to get used to it. On the other hand, all the grassfed steaks I’ve enjoyed have been excellent, including the taste of the fat.

Richard Nikoley

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More

12 Comments

  1. Patrik on October 22, 2009 at 17:31

    Richard, you are the undisputed King of Paleo Food Porn.

    Amazing!

  2. Todd on October 23, 2009 at 05:35

    Richard, A couple of years ago I ordered a large selection of steaks and roasts from La Cense. It arrived nicely packaged and my wife and I thoroughly enjoyed the first couple of steaks we tried. On the third try we got to the NY Strips. When I bit into the fat, I got a flavor that was as awful as anything I’ve ever tasted in a steak. I would not have described it as gamey (I’ve eaten plenty of game) but more as if I’d bitten into a rancid fish oil capsule. It turned my wife off to grass fed for almost two years. In fact I had to trick her into trying it again before she would admit it could still be good. As I’ve followed your posts recently mentioning La Cense beef I’ve been wondering if you’d bite into the rancid fish oil capsule that I had. In fact you even had me wondering if perhaps I should give them another chance. I’m not sure if you had the same experience but that one bite frightened me away from La Cense forever.

  3. Lucy on October 23, 2009 at 07:18

    Get used to it. 🙂 LaCense is pretty good, but if you move to local grass fed you will find a lot more, um, what we call “cowboy boot” (or sometimes just “cowboy”) in the beef. And it can vary from farm to farm, cow to cow and season to season. Since the cows aren’t all eating single variety GMO corn, taste is going to depend on what grasses etc. flourish in the pasture that year, and how that particular breed of cattle (some are tastier than others) reacts to what it eats.

    Another interesting thing I’ve found is the longer the meat is stored in the freezer, the more pronounced the cowboy becomes.

    Trimming the fat off helps a lot. My recommendation, after learning to love it, is to create some sauces that can neutralize, minimize or mask the cowboy. I (and probably all grassfed beef consumers) would be forever in your debt.

  4. Henrico Otto on October 23, 2009 at 08:33

    I’ve tried a number of different vendors for grassfed NY strips. By far the best IMHO is US Wellness Meats. Consisently good, the fat tastes great — tastes better than grain fed. My 9 year old son loves steak in general. When I give him the US Wellness steaks (without being told the difference) he consistently comments that “the steak tastes really good tonight.” He prefers (as do I) the US Wellness NY Strips to the grain fed ones we sometimes get at the local gormet shop.

  5. Kathy Hall on October 23, 2009 at 10:50

    Richard,

    Here is a link to a video of my Paleo 6 month old grandson and BEEF – I think you will get quite a kick out of it.

    http://www.youtube.com/user/sepasky#p/a/u/0/iuMfUHUTpEY

    I’ve been encouraging a more paleo eating style for my son and his wife but I didn’t expect this!

    • Richard Nikoley on October 23, 2009 at 12:35

      That’s great. Only 6 months old and smarter already than the combined brainpower of all vegetarians.

    • Lucy on October 23, 2009 at 14:30

      Kathy, my youngest was the only 6 month old in her daycare that brought in grass-fed ground beef or pastured chicken browned in a bit of coconut oil for her meals, all the other poor children were fed cream of grain…

  6. Jimbeaux on October 23, 2009 at 11:31

    I just made a similar meal with a grass fed potroast except, I added mushrooms and used polenta.

  7. Trish on October 23, 2009 at 15:21

    If you wanted to go lower carb you could do cauliflower or turnip as the puree.

    I get my grass fed beef from my local health food market–unlike most of its kind this place recognizes that not everyone’s a freakin’ veggie so they get in good meat, often from local sources. Occasionally I will get that weird fishy taste in the fat, but I found that butter counteracts it. Don’t know why, but, you know, butter. 😉

    • Richard Nikoley on October 24, 2009 at 09:36

      Yep, I’ve done cauliflower, celery root, and parsnip (not turnip, yet), and various combos. Looking to try Kohlrabi soon.

  8. whee on October 23, 2009 at 19:10

    have you considered jerusalem artichokes (aka sunchokes)? they are super tasty and much lower-carb than white taters, with a rather wonderful flavor.

    • Richard Nikoley on October 24, 2009 at 09:38

      I’ll look into it. Thanks.

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