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Recipes for excess beef tri-tip

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I have 4 small-ish, untrimmed (2#) beef tri-tips left over from summer, taking up precious space in my freezer. DON'T want to grill, or roast whole. Want to invite a group of friends over and do a non-wine, oven-braised preparation such as osso bucco, tagine, or chile colorado. Will this cut work? Any other suggestions are welcome. TIA.

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