Butt Fat Beef Tip
By
Kat Draper
@katncheese
1
One week I purchased a pork butt roast that had not been trimed properly by my butcher. He gladley corrected the mistake but I kept the fat...thinking that I would do something with it. Well, this last weekend I purchased a Beef Tip Roast....I wanted to create a recipe for the gilling contest. I gave this idea a try and it was really good. I hope you give it a try and enjoy it as much as my family did.
Blue Ribbon Recipe
What a wonderfully different method of cooking! The flavors are fantastic... you'll get raves for serving this one. 
Ingredients
-
3-4 lbbeef tip roast
-
apx 1lbfresh pork butt fat (trim)
-
2 Tbspsea salt
-
1 tspfresh ground black pepper
-
1 tspground oregano
-
1/2 tspcumin
-
1/2 tsponion powder
-
2 Tbspfresh grated parmesan
-
1/4 cred wine, dry
-
2 Tbspflour
-
1 cbeef broth
-
2 clovefresh garlic
How to Make Butt Fat Beef Tip
- Let Beef Tip set at room temp while preparing rub. Combine in a small bowl: Sea Salt, Black Pepper, Oregano and Onion Powder. Rub the roast with the rub evenly distributing on roast. Top with Rub with Parmesan. Cut the Garlic into 4-6 pieces and cutting a slit into the roast, insert the garlic into the roast.
- Gently cover the top and sides of the roast with the Butt Fat trim. Using Butcher string securly tie the Butt Fat onto the roast.
- Heat your grill to apx 300 degrees, using indirect heat method. Place your roast in a simple pan; I used a pie tin. And slowly cook until desired doneness. We like medium rare which took about 2hrs on our gas grill.
- Once cooked to your level of doneness. Remove from the grill and let rest for 10 to 15 minutes.
- Meanwhile using the jucies from the roast in a sauce pan, bring to a simmer. Add wine and cook of at a simmer for 5min. Add 2Tbl flour and stir to create a rue; slowly adding beef broth. Simmer on low for 3min before serving.
- Thinly slice roast after resting onto a platter and top with finishing sauce. Serve a sliced beef or makes great sandwiches on kiser rolls.
