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How To Roast a Trip-Tip at a Low Temperature in Convection

Roasting lean tender cuts of meat at low  temperatures in convection is a revelation. Yes the cooking time is longer, however the flavor and texture of the meat is far superior than when cooked at higher temperatures and the brief high heat sear at the end of the cooking ensures a wonderful burst of flavor.

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Larissa Taboryski

Ingredients

1- 2 ½ lb tri tip roast

2 - tbsps olive oil

1 - tbsp BBQ seasoning such as Kinders

½ - tsp kosher salt


Broiled Tomatillo Salsa


4 - tomatillo’s husks removed, cut into quarters

½ - white onion, cut into ½ “ slices

1 - jalapeno pepper, seeds removed, roughly chopped

2 - cloves garlic

1 - lime, juiced

¼ - cup cilantro leaves, chopped

Salt


Roasted Potatoes and Peppers


2 - lbs red or golden potatoes, washed, dried and quartered

2 - peppers, red and orange or yellow and red, halved, seeded and cut into 2” pieces

½ - white onion, peeled and cut into 2” pieces

2 - tbsps olive oil

½ - tsp dried oregano

Preparation

Meal Preparation Plan


The Tomatillo salsa is cooked at a high temperature using the Broil mode so this definitely needs to be made in advance so the oven can cool down before cooking the meat.


A  2 ½ lb Tri Tip roast cooked at low temperatures will take approximately 40  minutes, the internal temperature can be monitored with the oven meat probe if your oven has that feature.


The roasted vegetables are added to the oven approximately halfway through the cooking time, they will cook at  a low temperature for 25 minutes and at higher temperatures for 15 minutes.


Broiled Tomatillo Salsa


Line a small rimmed baking sheet with foil, shiny side down. Combine the tomatillos, onion and jalapeno and spread onto the prepared baking sheet.  Place an oven rack in the top rack position and heat the oven in the Broil Mode, 425 degrees.  (when using the Broil Mode the oven only requires a 5 minute preheat time, none for a gas oven).


Cook for 8 - 10 minutes, until the tomatillos are blistered and the onions are charred. Remove from the oven and cool before pureeing in a blender or food processor with the garlic, lime juice and chopped cilantro leaves.  Taste and add salt as needed.


Low Temperature Roast Tri Tip


Heat the oven in the Convection Roast Mode 300 degrees and arrange the oven racks so that the meat will cook on the middle rack position and the vegetables on the lower rack position.


Combine the oil and seasoning in a small bowl and rub into the tri tip.  Place the tri tip on a rimmed baking sheet and if using the oven meat probe, insert the sensor into the thickest part of the meat.


Place the meat in the oven, program the meat probe to reach an internal temperature of 135 degrees and set the timer for 25 minutes. When the timer has elapsed, increase the oven temperature to 375 degrees and cook the meat for 15 minutes or until the internal temperature of 135 degrees has been reached. The potatoes and peppers can be added to the oven at this time and the timer set for 30 minutes to monitor their cooking time.


When the meat has finished cooking, remove it from the oven and set it aside to rest for 10 minutes before slicing.


Note: if the internal temperature of the meat is reached before the potatoes are cooked the oven will turn off automatically, so you may need to reprogram it to finish cooking the potatoes.


Roasted Potatoes and Peppers


Combine all the ingredients in a medium bowl and only add salt to taste just before placing in the oven.  Spread the ingredients onto a rimmed baking sheet and place in the lower part of the oven when the timer for the low temperature roasting has elapsed and the temperature has been increased to 375 degrees.


Set the timer for 30 minutes for the vegetables.


Even though Tri Tip cooked this way is spectacular it’s still important to carve it correctly across the grain so it’s not tough.  If in doubt check out one of the great YouTube tutorials.


This meal serves 4 - 6 people

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Baked Ham with Tangerine Glaze and Roasted Carrots

Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.  


In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.

PDF Recipe

Ingredients

Preparation

1 - smoked ham, bone-in, skin on 7 - 9 lbs

1 - bunch fresh sage leaves

¾ - cup olive oil

1 - cup unsalted butter, cut into chunks

2 - cups tangerine juice

2 - tangerines, sliced thin, seeds removed

2  - cups, packed light brown sugar

1 - cup water

½ - teaspoon whole cloves

2 - cinnamon sticks

1 ½ - lbs baby carrots

Preheat the oven in the Convection Mode 300 degrees.


Place the ham on a rack in a large roasting pan. 


Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep. 


Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.


Bake for 2 hours.


Glaze: 


Combine the  butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.  


Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.


Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.


Serves 12

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