Here is another recipe from the Texas Beef Council site. I thought it was worthy of sharing. After I got my Umami Gorgonzola Butter made up I made this sauce to use on my beef tri-tip roast.
They gave the cook time as 25 minutes; by the time I got it all made and reduced down it was closer to two hours total time. Chipotle peppers are probably my favorite to cook with, I like the smoky taste.
Instead of using a chipotle pepper I used some of Tobasco’s new chipotle pepper sauce and just used a little over a teaspoon. I also added a heaping teaspoon of smoked paprika that was not in the recipe.
When I got it all cooked down and pureed I thought it had a great taste and was a pretty color. It was the consistency of ketchup. I am looking forward to trying it on my beef tri-tip tonight for supper.
Ingredients
Onions sauteing
Carrots and bat leaf added
Garlic and tomatoes added
Wine added
Wine cooked down to a paste
All done and ready to puree
Finished sauce
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