Tri-Tip Roast with Chipotle Meat Sauce #17

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According to Paul Sheehan Jr., owner of Coast Kitchen & Cannery Foods, “After considerable time spent on trial and error, and many additional pounds added, we finally settled on Recipe #17. It’s actually one of the simplest recipes we came up with but is one of the best tasting.” I’ve added a sauce, but the dish is also good served without it.


For the Roast:

  • 1 3-4 pound Tri-Tip roast

For the Sauce:

  • 1 tablespoon olive oil
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 cups red wine
  • 1 cup beef broth
  • 2 tablespoons reserved CHIPOTLE MARINADE MEAT SAUCE
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon dried oregano
  • 1 tablespoon butter
  • Salt to taste



For the Roast:

Place the roast in a heavy duty plastic bag with the CKC meat sauce, then marinate in the refrigerator for 2 to 3 days. The longer the better.

Preheat the oven to 325 degrees F.

Remove the roast from the bag and reserve the sauce. Heat a heavy frying pan until very hot, add the meat and brown the roast very well on all sides. Remove from the pan and place in a roasting pan.

Roast to desired doneness–25 minutes per pound for rare, 35 for medium, and 45 for well done. Remove the meat, reserving the pan drippings, and keep warm.

For the Sauce:

Heat the oil in the roasting pan and sauté the onion and garlic for a couple of minutes. Deglaze the pan with ½ of the wine, making sure to scrape up all the bits and pieces from the pan. Add the remaining wine and broth and bring to a boil. Reduce the heat, add the meat sauce, pepper, and oregano, then simmer for 5 minutes. Stir in the butter until it is thoroughly incorporated and season to taste with salt.

Pour some of the sauce on a serving platter. Slice the meat as thin as possible, arrange the slices on the sauce and serve with the remaining sauce on the side.

Sichuan Beef with Hot Sauce

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The most important thing to remember in preparing this classic Sichuanese recipe is that the beef should be stir-fried until it is dry and crispy, but not burned. Use the shredding blade of a food processor to cut the celery and carrot. Serve over steamed rice.


For the Marinade:

  • 1/2 teaspoon cornstarch
  • 2 tablespoons soy sauce
  • 1 tablespoon dry vermouth or white wine

8 ounces flank steak, cut with the grain into 2-inch long julienne strips

For the Sauce:

  • 2 tablespoons soy sauce
  • 2 tablespoons dry vermouth or white wine
  • 1/2 tablespoon sugar
  • 3 tablespoons hot bean sauce
  • 1/2 tablespoon sweet bean sauce
  • 1/2 teaspoon sesame oil
  • 1 tablespoon Sichuan Chile Sauce (see recipe above)

For the Stir-Fry:

  • 1/4 cup peanut oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 white part of green onion, minced
  • 1 large celery rib, shredded
  • 1 carrot, shredded

2 green New Mexico or poblano chiles, roasted peeled, seeds and stems removed, cut into julienne strips


Combine the ingredients for the marinade in a bowl, stir well, and add the beef. Toss the beef in the marinade and let sit, covered, for 30 minutes.

In a bowl, combine all the sauce ingredients and mix well.

Heat a wok over high heat and add 3 tablespoons of the peanut oil. Just when it begins to smoke, add the beef and stir-fry until the beef is browned to the point of being crispy. Remove the beef with a slotted spoon and set on paper towels to drain.

Add the remaining peanut oil, heat, and add the ginger, garlic, onion and stir for 15 seconds. Then add the celery, carrot, and chile. Stir-fry for 30 seconds, then add the beef. Stir briefly to mix the beef with the vegetables, add the sauce and stir-fry for 30 seconds to a minute. Adjust the heat with more Sichuan Chile Sauce.

Southwestern Beer Marinade

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(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas). This marinade is delicious with pork, chicken, beef, or game.


  • 8 ounces Mexican beer

  • 1/4 cup olive oil

  • 8 cloves garlic, chopped

  • 4 shallots, chopped

  • 1 cup onion, chopped

  • 2 jalapeño chiles, seeds and stems removed

  • 1 bunch cilantro, chopped

  • 1/4 cup soy sauce

  • 3 tablespoons Worcestershire sauce

  • 2 tablespoons black pepper

  • Juice of 6 limes


In blender or large food processor, place all the ingredients. Blend until smooth.

Brisket Basting Sauce

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This recipe is from Red Caldwell, who revealed the secrets of Texas barbecue to us when we were editors of Chile Pepper magazine. After a beef brisket has been smoked, it is basted in this sauce for a couple of hours before it is sliced and served. Some cooks slather the sauce on during the smoking. It can also be used with smoked lamb or pork.


  • 2 tablespoons commercial chili powder

  • 1/2 teaspoon ground cayenne chile (or more to taste)

  • 1 pound butter or margarine

  • 2 onions, chopped fine

  • 5 cloves garlic, minced

  • 1 1/2 cups beer, such as Shiner Bock

  • 4 lemons, quartered

  • 1 bunch parsley tops, minced

  • 2 cups vegetable oil

  • 1/4 cup Worcestershire sauce

  • 2 bay leaves


In a pot, melt the butter, add the onions and garlic, and saute for 4 to 5 minutes to soften. Add the beer, squeeze in the lemon juice, and add the lemon rinds to the pot. When the foam subsides, add all of the remaining ingredients and bring to a boil. Reduce the heat to a medium low and simmer for 20 minutes.


Habanero Hot Sauce

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To preserve the distinctive flavor of the habanero peppers, we don’t cook them with the sauce but add them afterwards.


  • 1 small onion, chopped

  • 1 tablespoon vegetable oil

  • 1/2 cup chopped carrots

  • 1 cup water

  • 10 habanero chiles, stems and seeds removed, minced

  • 1/4 cup lime juice


In a pan, saute the onion in the oil until soft. Add the carrots and water. Bring to a boil, reduce the heat and simmer until the carrots are soft.

Add the chiles and lime juice to the carrot mixture. Place in a blender and puree until smooth.