The person who really thinks, learns as much from failure as success
Home Paul Kavanagh / My Cooking / London broil

London broil

Ways to cook London broil

There are not many “london” named food dishes, or for that matter much in the way of traditional or historic dishes that are connected with London. The English staple of Fish & Chips is more a northern thing and I you ask around most will only put forward Pie & Mash as real London fayre. London broil is a delicious and easy choice for a family meal

For a delicious main course, nothing beats a good London broil.

A London broil can be made using either flank steak or round steak. Although many cooks prefer to use a flank steak when fixing London broil, many butchers package a top round steak as London broil. The first and last recipes are for one using that cut of meat. The first utilizes stout beer to tenderize an oven-baked London broil roast with rich, robust gravy.

2 pounds of fresh London broil, cut at least 1 inch thick 1/2 teaspoon kosher salt 1 teaspoon freshly ground black pepper 3 tablespoons cornstarch 1/4 teaspoon dried thyme 1/4 strip uncooked bacon, cut into 6 1/4-inch pieces 1 large clove garlic, peeled and cut lengthwise into 6 slivers 1 large onion, sliced 1/4 inch thick 1 bay leaf 1 cup stout or dark ale 1 tablespoon honey 2 tablespoons red wine vinegar 1 tablespoon Worcestershire sauce

Preheat oven to 275 degrees F. Trim London broil of any fat and membrane around the edges. Sprinkle meat on both sides with half the salt and pepper. Dredge the meat in the cornstarch, and pat the cornstarch into the beef.

Sprinkle thyme over bacon and press firmly into the bacon pieces. With a sharp knife, cut 6 gashes evenly spaced across the meat. Push 1 piece of bacon and 1 sliver of garlic into each gash in the meat.

Place London broil in a lightly oiled heavy Dutch oven pot or ovenproof casserole. Arrange onion slices on top of meat.

Combine bay leaf, stout beer, honey, red wine vinegar, and Worcestershire sauce, stirring to combine. Pour mixture over the top of the onions. Sprinkle with remaining salt and pepper. Place a layer of heavy-duty foil over the top of the pot, and cover tightly with a lid.

Bake 3 hours without peeking. When done, remove from oven and let rest at least 15 minutes. Carve into slices cut against the grain and place on serving platter. Cover with half of the pan juices. Pass remaining pan juices in a gravy boat at the table. Serve with mashed potatoes, turnips, buttered noodles, or rice. Yield: 4 to 5 servings


Made by Webfactory Bulgaria WF
© 2008 Paul Kavanagh. All rights reserved.