I overcooked a beautiful Tri Tip Roast on Friday night and I'm debating over some ideas of how I can consume it so it's not wasted in the garbage. We prefer our beef medium rare (and sometimes even on the rarer side). This "thing" I pulled out of the oven resembles more of a grey brown. It's tough, lifeless and probably because it's a fairly lean cut, dry as dust. I haven't tried it yet, I just occasionally take it out of the fridge and peer at it through the glass container like some specimen in a jar. This might be a case where I bring out the homemade ketchup and drown the poor bugger.
Homemade ketchup you ask? Yes, I've mastered it!. The recipe is slightly tweaked from The Primal Blueprint Cookbook and it is AMAZING!
1 can (6 ounces) tomato paste
2/3 cup cider vinegar
1/3 cup water
3 Tbsp pure maple syrup (optional)
1/2 small cooking onion, minced
2 cloves garlic, minced
1/8 tsp ground allspice (I don't actually own allspice, so I combine cinnamon, nutmeg and cloves as a substitute)
1/8 tsp ground cloves
1/8 tsp black pepper
You can mince the onion and garlic together first in a food processor and then add the rest of the ingredients.
Whiz until smooth. You can add a bit more water if the paste is too thick. Store in a mason jar in the refridgerator. Makes roughly 1.5 cups.
This isn't as sweet as commercial ketchup (we don't need a heavy insulin spike) and there is more of a vinegar bite, which is lovely in my opinion. I added more onion than the original recipe calls for because onion is awesome. Actually, I couldn't be bothered to measure 3 Tbsp of minced onion, so I just cut one in half and threw it in the food processor. Close enough and makes a super awesome punch of onion!