Braised Beef Tri Tips with Chipolino Onions

Instructions

1. Preheat oven 325 degrees.
2. In a small bowl combine flour, onion salt, celery and garlic powders; mix and set aside.
3. In a large, oven safe skillet or ceramic dutch oven- heat oil to smoke point.
4. Lightly dregde tri-tips in flour mixture and sear in hot dutch oven.
5. Remove to a holding pan once nicely browned.
6. Add carrot, celery, small yellow onion to hot dutch oven; cook 5-6 minutes until caramelized.
7. Add chipolino onion, garlic, shallot, rosemary; stir in and cook for 1-2 minutes.
8. Deglaze pan with red wine and reduce by half, add beef broth, and bring to simmer.
9. Add tomato puree, worcestershire sauce, and add tri tips back into the sauce.
10. Season with sea salt and pepper to taste.
11. Place in oven and cook for 3 hours, covered.
12. Stir 2-3 times through the cooking time.
13. Once meat is very tender, remove meat and chipolino onion to holding pan; strain sauce.
14. Season as needed, thicken with cornstarch slurry if needed.
15. Pour sauce over or serve on the side of tri tips and chipolino onions.
16. Serve.