So when you’re gone most of the day, you need something that you can stick in the oven on a really low heat, or perhaps in the crock pot, if that’s your weapon of choice. A tri-tip roast is your answer. It’s an inexpensive cut that I’ve found works beautifully with Cuban flavors. It can stand to be braised for a good while. Because there are only two per cow, they may not be behind your butcher’s window – so just ask. Today, the roast was cooked along with a combination of peppers, onions and carrot, which was later pureed and turned into a lovely sauce that pulled the whole dish together. Served with a sunchoke and cassava mash and a few fried plantains, this is a sturdy meal for a chilly night. Familiar, but with a little bit of newness to keep your interest piqued. Just like a first date.
Cuban Tri-tip, Sunchoke and Cassava Mash with Fried Plantains, serves 4
3 pounds tri-tip
1 jalapeno (all of it, seeds and everything) stem cut off and cut in quarters
