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Rancherus Barbecued Tri-Tip


2 whole beef tri-tips; about 2 lbs. each
salt and pepper to taste
1 1/4 cups beef broth
2/3 cup lime juice
1/2 cup olive oil
1/4 cup ground cumin
3 tablespoons ground coriander
5 cloves garlic; minced
1 1/2 cups white wine
8 ounces diced jalapeno chilies
3 tablespoons dried oregano leaves
1/3 cup olive oil

In Santa Maria along the Central Coast of California, a tradition was started of barbecuing a marinated beef tri-tip and serving it with pinto beans, sourdough bread and salsa. The two marinades featured here offer two distinctively different flavors. Either is easy to prepare and is an excellent complement to the robust flavor of the beef tri-tip. Remove all fat and connective tissue from the tri-tips. Prepare marinade of choice. Place tri-tips in non-reactive baking dish, such as glass or enamel; pour in marinade and cover. Refrigerate at least 6 hours, but no longer than 24 hours. Remove tri-tips from marinade and barbecue over medium-hot coals, turning occasionally, about 35 minutes for rare. Brush with oil frequently while barbecuing. To serve, cut across the grain into thin slices and season to taste. Makes 12 servings. CuminUnLime Marinade: Mix all ingredients together in a non-reactive bowl. Makes about 2 1/4 cups. Jalapeno Marinade: Place 1/2 cup wine, chilies, oregano and 2 tbsp. oil in blender or food processor fitted with the metal blade. Process until finely minced. Stir in remaining oil and wine. Makes about 2 1/4 cups. Posted to BBQ List by Lloyd on Dec 22, 1997 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

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