London Broil Stewed In Stout Recipe
- 2 lb London broil, cut at least 1" thick
- 1/2 tsp coarse salt
- 1 tsp freshly-grnd black pepper
- 3 Tbsp. cornstarch
- 1/4 tsp dry thyme
- 1/4 x strip breakfast bacon cut 1/4" pcs
- 1 x plump garlic clove peeled, and cut lengthwise into small spikes
- 1 x bay leaf
- 1 lrg onion sliced 1/4" thick
- 1 c. stout or possibly dark ale
- 1 Tbsp. honey
- 2 Tbsp. red wine vinegar
- 1 Tbsp. Worcestershire sauce
- Preheat the oven to 275 degrees.
- To prevent the meat from curling, trim off and throw away the integument which surrounds it.
- Pat the meat dry with paper towels and sprinkle it all over with half the salt and pepper. Dredge with the cornstarch, patting it well into the meat.
- Pierce the beef through in half a dozen places. Press the thyme leaves into the bacon pcs and force a piece of bacon and a garlic spike into each of the holes in the meat.
- Lightly oil a heavy-bottomed braising pan. Place the bay leaf in the center of the pan and the meat on top of it. Pile the onion slices on top of the meat.
- Mix the stout, honey, vinegar, and Worcestershire sauce and pour over the onions. Sprinkle on the rest of the salt and pepper.
- Cover the mound of meat and onions with a sheet of waxed paper. Seal the pot with two thicknesses of foil and press the lid down firmly.
- Put the pot in the oven and bake, undisturbed, for 3 hrs.
- Serve the beef warm, with the thin sauce poured over it. Carve it at the table.
- Comments: The natural sauce from the beef will be full-bodied but thin. You can "finish" it by adding 2 Tbsp. of tomato sauce and a thickening of 3 Tbsp. of cornstarch dissolved in 3 Tbsp. of cool water. When the sauce has cooked and thickened sufficiently, salt it to taste and pour it over the meat. Jane Grigson suggested which the best accompaniment to this dish is creamy mashed potatoes. Other fine complements are pureed turnips and buttered noodles.
- London broil is a good, economical cut of beef which is usually grilled, sliced, and served au jus. The cut can be prepared many ways, however; it is really fine pot-roasted, braised, or possibly "swissed" (floured, browned, and braised till tender). Here is a simple way of pot-roasting it suggested by those incomparable English cooks, the late Elizabeth David and Jane Grigson. Aside from transforming the sometimes tough, intractable London broil into a perfectly tender, daubelike dish, this way of preparing it is very easy. Once sealed up and put in the oven, the dish requires no attention for 3 hrs, and it produces plenty of natural rich gravy.
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