London Broil Stewed In Stout Recipe - Cooking Index
London Broil Stewed In Stout Recipe - Cooking Index
The natural sauce from the beef will be full-bodied but thin. You can "finish" it by adding 2 tablespoons of tomato sauce and a thickening of 3 tablespoons of cornstarch dissolved in 3 tablespoons of cold water. When the sauce has cooked and thickened sufficiently, salt it to taste and pour it over the meat. Jane Grigson suggested that the best accompaniment to this dish is creamy mashed potatoes. Other fine complements are pureed turnips and buttered noodles.
Type: Meat| 2 lbs | 908g / 32oz | London broil, cut at least 1" thick |
| 1/2 teaspoon | 2.5ml | Coarse salt |
| 1 teaspoon | 5ml | Freshly-ground black pepper |
| 3 tablespoons | 45ml | Cornstarch |
| 1/4 teaspoon | 1.3ml | Dried thyme |
| 1/4 | Strip breakfast bacon - cut 1/4" pieces | |
| 1 | Plump garlic clove - peeled, and | |
| Cut lengthwise into small spikes | ||
| 1 | Bay leaf | |
| 1 | Onion - sliced 1/4" thick (large) | |
| 1 cup | 237ml | Stout or dark ale |
| 1 tablespoon | 15ml | Honey |
| 2 tablespoons | 30ml | Red wine vinegar |
| 1 tablespoon | 15ml | Worcestershire sauce |
Preheat the oven to 275 degrees.
To prevent the meat from curling, trim off and discard the integument that 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 pieces 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 hours.
Serve the beef hot, with the thin sauce poured over it. Carve it at the table.
This recipe yields ?? servings.
Source:
Cookbook Digest, Mar/Apr, 1996
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