London Broil

[churn111]

Originally Posted by cboyer

it was on sale at Publix for I think 1.99 lb........I know it was cheaper than the ground sirloin......I'm so sick of chicken.......I think I will just broil it....I just don't want it tough and I don't think I ever made a london broil before so I'm not sure....it has been marinating all night......

Most of what is sold as London Broil is in the sirloin family. It won't be as tender as Ribeye, strip or the like. That's why I say only to medium and slice thin. The all night marinade will help. I sometimes cook them "roast" fashion with veggies or use for french dip or bbq sands. I usually just grill 'em though. Unless the tank runs out on my grill while I'm cooking and I don't have an extra (or anyone to change it. If I tried to change that propane I'd be down there with you likity split) then I broil.

Ya'll probably already know this but London Broil is actually a recipe/cooking technique and not a cut of meat, but through many years the cut of meat most often used took on the name of the recipe.

[cboyer]

Originally Posted by churn111

Most of what is sold as London Broil is in the sirloin family. It won't be as tender as Ribeye, strip or the like. That's why I say only to medium and slice thin. The all night marinade will help. I sometimes cook them "roast" fashion with veggies or use for french dip or bbq sands. I usually just grill 'em though. Unless the tank runs out on my grill while I'm cooking and I don't have an extra (or anyone to change it. If I tried to change that propane I'd be down there with you likity split) then I broil.

Ya'll probably already know this but London Broil is actually a recipe/cooking technique and not a cut of meat, but through many years the cut of meat most often used took on the name of the recipe.

no I didn't know that but it makes sense ........If I were to roast it would I add water or broth?

[churn111]

Originally Posted by cboyer

no I didn't know that but it makes sense ........If I were to roast it would I add water or broth?

Either but I'd do broth. I'd put in in a heavy pot, pour on liquid, slice onions over top. Bring to boil then turn down to simmer and walk away. Keep check on liquid. I don't over add the liquid because I like a richer broth. After an hour or two I add taters, carrotts, celery, mushrooms. Don't even peel potatoes, just quarter them. You can dump a little wine in there if you want or since I don't usuall have wine, I've done juices or even jams. Or a little bit of balsamic vinegar.

You can do all this in a crock pot too. I just have a big old Lodge enameled cast iron pot that I like to cook in so I usually use that.

If you crock pot it, put every thing in at once and go really light on the broth.

[churn111]

Forgot to answer on oven roasting Claudia. I think because it's small it wouldn't be a good cut to oven roast. I never have. If you want to try it, put your veggies in the bottom of the pan and use them as a "rack" for the meat. Shouldn't take long. If you covered it seems to me it would just "steam" it since it's so small. I really don't know. I usually just oven roast big cuts that take a while to reach the internal temp.

[cboyer]

thanks Kim...........its browning in the pot right now........I'm going to simmer that baby till it falls apart...........

[churn111]

I left out the browning part, but yea I always do that. Makes for a rich broth. And I love the sound of sizzling food. Onions hitting a hot pan♫♪.

Sounds good, so what times supper? I can change the propane tank and be there in minutes.

[cboyer]

browning's a given.....looks and tastes better........DS woke up and said "what smells good?" LOL.much later peeps, much later......

[cboyer]

this turned out very tasty.....thank you for the tips!

[churn111]

What'd you cook with it?

[cboyer]

onions.......and thats it.......we just eat meat straight up (outta the pan) like the heathen savages we are........... (I had mine with toast)