Brad's whiskey braised tri tip and chili lime prawns. Place au jus, water, potatoes, onion in a LG dutch oven. Able to be placed in the oven. See great recipes for Brad's whiskey braised tri tip and chili lime prawns too!

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Ingredients of Brad's whiskey braised tri tip and chili lime prawns

1. You need of For the beef:.
2. You need 2 pkg of au jus gravy that yields 2 cups a piece.
3. You need 6 c of water.
4. You need 1/2 c of whiskey.
5. Prepare 2 of LG portabello mushrooms, cubed to 1 1/2 inches.
6. It's 4 of Yukon gold potatoes, cubed to 1 1/2 inches.
7. Prepare 1 of LG sweet onion, course chopped.
8. You need 2 tbs of minced roasted garlic.
9. It's 1/4 c of your preferred vinegar, I like red wine or balsamic.
10. Prepare 2 1/2-3 lbs of beef tri tip.
11. Prepare to taste of salt and pepper.
12. It's of For the shrimp:.
13. It's 1 lb of 16 - 24 count prawns.
14. Prepare 3-4 Oz of butter.
15. Prepare 1 tbs of minced roasted garlic.
16. Prepare of juice of 2 limes.
17. Prepare 1/4 cup of Chile sauce.

Combine the lime zest, chillies, garlic, fish sauce and olive oil in a large bowl and whisk to combine. Peel the middle sections of the shells from the prawns, leaving the heads and tails intact, and de-vein. Add the prawns to the marinade and toss to coat. Twist off the heads and feet but do not shell, cut shells along the back and devein with a tooth pick, or small knife.

Brad's whiskey braised tri tip and chili lime prawns step by step

1. For the beef.
2. Place au jus, water, potatoes, onion in a LG dutch oven. Able to be placed in the oven. Preheat oven to 400 degrees..
3. Roast for 45 minutes. Add whiskey, vinegar, and tri tip. Roast until beef is just done. 20 - 30 minutes..
4. Season with salt and pepper.
5. For the shrimp.
6. In a LG frying pan melt butter..
7. Add shrimp and garlic. Saute until shrimp are just done.
8. Add lime juice and Chile sauce. Stir and remove from heat. Serve and enjoy.

Season the dressing with salt and pepper. Toss the roasted potatoes in the dressing… And serve with your Asian braised short ribs! Peel the prawns, removing the heads and leaving the tails on. Run the tip of a knife down the backs of the peeled prawns and pull out and discard the dark vein. Peel the garlic and finely chop with the chilli (deseed if you like).