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Before you jump to Brad's whiskey braised tri tip and chili lime prawns recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

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Thus, it should be quite obvious that it’s not difficult to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to brad's whiskey braised tri tip and chili lime prawns recipe. You can have brad's whiskey braised tri tip and chili lime prawns using 17 ingredients and 8 steps. Here is how you do that.

The ingredients needed to prepare Brad's whiskey braised tri tip and chili lime prawns:

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

Instructions to make Brad's whiskey braised tri tip and chili lime prawns:

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

Braised in your favorite stout or porter with white and black beans for a cozy chili recipe that's full of flavor. This chili is also great with a chuck roast, rump roast, bottom round, or any other braise-friendly beef cut. If you're avoiding beef, pork shoulder is also good here! Transfer the meat to a cutting board. Discard the thyme sprigs and bay leaves from the braising liquid and skim off any excess fat.

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