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Tri-Tip & Kohlrabi

Just some quick Sunday morning Food Porn.

Tri Tip Kohlrabi
Tri-Tip & Kohlrabi Mash

I did the roast low & slow in the oven at 225, up to an internal temp of 125. Then a couple minutes per side under the broiler with butter rubbed on the outside. The sauce was 1 1/2 quarts of store bought beef stock with a half stick of butter, some sage, onion and celery, reduced to about 1 cup over a couple of hours.

My mom made the kohlrabi mash in the same manner you’d do potatoes. An excellent alternative.

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

8 Comments

  1. Grok on November 22, 2009 at 10:51

    Very nice!

    Damn! I was going to have Kohlrabi on my mash page too, but forgot. I’ll have to go add an update and give you some link love for the reminder.

  2. Nige on November 22, 2009 at 11:59

    I added your Blog to my Blog list as your food porn gives me foodgasms. ;-D
    You also don’t BS people.
    That is all.

    • Richard Nikoley on November 22, 2009 at 12:14

      “foodgasms”

      Ha!

  3. Dane Miller on November 23, 2009 at 08:02

    Tri-tip….the best cut of meat, I swear!!

  4. StephenB, Chicagoland on November 23, 2009 at 10:51

    I need to try this cut of meat sometime. What’s a ballpark number for cooking time? I’ll need to remember to put it on early enough.

    • Richard Nikoley on November 23, 2009 at 10:59

      Of course it depends on your oven’s accuracy, the temp you use (I used 225 in this case, but sometimes go with 200 or 250), and elevation (atmospheric pressure). Also: cut of meat, size, thickness.

      That’s why I like to use one of the temp probes with the wire to outside the oven. Then, zero guesswork. However I was up at our cabin and all I had was an instant read. I had it in for about an hour and it was already done and I’m glad I caught it in time.

  5. Diana on November 24, 2009 at 09:15

    Hey Richard,
    Very timely post as I was going to ask you about Tr- Tip. I live in New England, and I have never seen tri tip around here, nor does anyone seem to know what it is. So my question, is it a “local” cut? Do you know any other names for it, or what part of the cow it comes from? It does look mighty tasty!
    I made your meatballs in blue cheese sauce (gravy/ reduction) on Sunday night. It was AWESOME! Keep the food porn coming! (pun intended 😉

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