Beef Tritip With Couscous And Peas Recipe

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Servings: 1


  • 1 3/4 lb boneless beef triangle tip (tri-tip) or possibly top round roast
  • 1/2 c. dry red wine
  • 2 Tbsp. reduced-sodium soy sauce or possibly hoisin sauce
  • 2 x cloves garlic, chopped or possibly pressed
  • 1/2 tsp grnd coriander
  • 2 1/4 c. beef broth, about
  • 1 1/2 c. couscous, uncooked
  • 1 1/2 c. fresh peas or possibly one (10-oz) package frzn petite peas, thawed
  • 1/4 c. sliced green onion Fresh parsley sprigs Salt and pepper


  1. Trim and throw away any excess fat from roast. Place meat in a 9-by-13 inch metal roasting pan.
  2. In a bowl, combine wine, soy sauce, garlic and coriander. Brush wine mix proportionately over roast. Bake in a 425-degree oven, brushing 4 times with mix (if pan drippings begin to burn, add in 4 to 6 Tbsp. water to pan and scrape browned bits free). Reserve any remaining wine mix. Roast till a thermometer inserted in thickest part registers 125 degrees F for rare, 35 to 45 min. After 25 min, check temperature every 5 - 10 min.
  3. Transfer meat to a carving board; reserve all meat juices. Let roast stand, loosely covered.
  4. Meanwhile, pour meat juices and remaining wine mix into a measuring c. and add in sufficient broth to make 2 1/4 c. total. Pour into roasting pan; bring to a boil over medium-high heat; stir and scrape browned bits free.
  5. Add in couscous; stir till boiling. Remove from heat and cover pan very tightly with foil; let stand till liquid is absorbed, about 5 min. Stir in peas, green onion and any juices on the carving board which have accumulated from the roast.
  6. Arrange sliced meat and couscous on platter. Garnish with parsley. Season with salt and pepper to taste.


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