Soy-Braised Tri-Tip

Ingredients

About 3 pounds cooked beef before trimming and moisture loss.

• 3 pounds tri-tip
• 4 tablespoons light soy sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons rock sugar
• 1 cup beef stock
• 1-1½ cups water
• 4 garlic cloves
• 4-5 ginger slices
• 2 scallions
• 1 cinnamon stick
• 2 star anise
• Dried orange peel, optional
• Oil for searing

Method

1. Pat the tri-tip dry.
2. Heat a heavy pot until very hot.
3. Add a small amount of oil and sear the beef hard on all sides.
4. Add the garlic, ginger, scallions, cinnamon, star anise, and optional orange peel.
5. Add the light soy, dark soy, oyster sauce, rock sugar, beef stock, and enough water to produce a shallow braise.
6. Bring to a simmer.
7. Cover with the lid slightly cracked and cook on low for about 90 minutes.
8. Flip the beef every 30 minutes.
9. Cool the beef in its braising liquid and refrigerate overnight when making it ahead.
10. On the day of service, remove and slice thinly against the grain.
11. Strain and reduce the braising liquid until glossy.
12. Return the sliced beef to the glaze for only 60-90 seconds. Do not continue simmering it or the slices will dry out.
13. The glazed beef may be held covered at 200 F for up to about 1½ hours.