You are here:About>Food & Drink>Home Cooking> Recipes> Meat Recipes> Beef Recipes> London Broil Braised in Stout Recipe
About.comHome Cooking
At a Glance
Prep Time : 15min
Cook Time : 3hr 
Course : Entree
Special : Caffeine-Free, Easy, Egg-Free, High Protein, Sugar-Free
Type of Prep : Braise
Cuisine : U.S. Regional
Occasion : Fall, Family Dinner, Spring, Summer, Winter
 
Newsletters & RSSEmail to a friendSubmit to Digg

London Broil Braised in Stout Recipe

From Peggy Trowbridge Filippone,
Your Guide to Home Cooking.
FREE Newsletter. Sign Up Now!
Stout beer tenderizes oven-baked London broil roast and makes a rich, robust gravy.

INGREDIENTS:

  • 2 pounds 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

PREPARATION:

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 oven-proof 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

User Reviews Write Review
 All Topics | Email Article | | |
Advertising Info | News & Events | Work at About | SiteMap | Reprints | HelpOur Story | Be a Guide
User Agreement | Ethics Policy | Patent Info. | Privacy Policy©2008 About, Inc., A part of The New York Times Company. All rights reserved.