Equipment
Ingredients
Main
- 1020 g beef tri-tip, whole piece
- 480 ml red wine
- 12 dried chinese black mushrooms
- 45 ml soy sauce
- 30 ml olive oil
- 150 g carrot, finely chopped
- 40 g celery, finely chopped
- 100 g onion, finely chopped
- 3 garlic, finely chopped
- 4 thyme
- 15 ml red wine vinegar
- 2 g salt, to taste
- 1 g black pepper, to taste
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 593 kcal
- Protein
- 57 g
- Carbohydrates
- 17 g
- Fat
- 22 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 991 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 156 mg
- Potassium
- 1374 mg
- Calcium
- 107 mg
- Iron
- 5.3 mg
- Magnesium
- 100 mg
- Phosphorus
- 603 mg
- Zinc
- 10.9 mg
- Vitamin A
- 318 mcg
- Vitamin C
- 7 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 2.1 mg
- Vitamin K
- 17 mcg
- Vitamin B6
- 1.8 mg
- Vitamin B12
- 2.6 mcg
- Thiamin
- 0.27 mg
- Riboflavin
- 0.48 mg
- Niacin
- 18.8 mg
- Folate
- 64 mcg
- Water
- 369 g
- Alcohol
- 13 g
Sources: USDA FoodData Central
Method
Place dried mushrooms in a measuring cup and cover with boiling water. Let steep for 10 minutes.
Drain mushrooms, reserving the soaking liquid. Strain the liquid through a fine mesh strainer to remove grit.
In a large bowl, combine the beef, red wine, rehydrated mushrooms, strained mushroom liquid, and soy sauce. Cover and marinate at room temperature for 3 hours.
Preheat the oven to 150°C (300°F).
Remove the beef from the marinade and pat the surface completely dry with paper towels.
Heat olive oil in the casserole dish over medium-high heat. Sear the beef on all sides until browned.
Remove the beef from the dish. Lower heat to medium and add carrots, celery, onion, and garlic. Sauté until softened.
Add the thyme sprigs, reserved marinade, and mushrooms to the dish. Simmer and stir for 10 minutes until the liquid reduces by half.
Place the beef back into the casserole dish. Cover with a lid and bake for 2.5 hours at 150°C (300°F).
Stir in red wine vinegar. Remove thyme sprigs and season with salt and pepper to taste.
Slice the beef into thick portions. Serve on a platter with the sauce and mushrooms spooned over the top.
Chef's Notes
- For an even deeper flavor, consider searing the beef in batches to ensure a proper crust on all sides.
- Don't skip straining the mushroom soaking liquid; it contains a lot of earthy flavor but also grit that can make the sauce cloudy.
- The tri-tip is a lean cut, so ensure it's truly fork-tender before removing from the oven. If it's still firm, continue braising in 30-minute increments.
- Taste and adjust seasoning at the very end. The soy sauce and red wine can be quite salty, so add salt judiciously after the reduction.
Storage
Refrigerator: 4 days — Store in an airtight container with the braising liquid to keep the meat moist.
Freezer: 3 months — Freeze meat and sauce together; thaw in refrigerator before reheating.
Reheating: Reheat gently in a covered pot over medium-low heat until the internal temperature reaches 74°C/165°F.
Troubleshooting
Beef is tough or difficult to shred
Cause: Insufficient cooking time for the connective tissue to break down
Fix: Return to the oven and continue braising in 30-minute increments
Prevention: Ensure the casserole dish is tightly sealed to maintain moisture
Sauce is too thin
Cause: The marinade was not reduced enough before baking or too much steam escaped
Fix: Remove the beef and simmer the sauce on the stovetop over high heat until thickened
Prevention: Strictly follow the 10-minute reduction step before adding the beef back
Cultural Context
This dish is a fusion, blending classic European braising techniques with Asian ingredients like Chinese black mushrooms and soy sauce. It draws inspiration from French boeuf bourguignon, adapting it for a richer, umami-forward flavor profile that appeals to a global palate.
