my planned dinner...London Broil in Stout
...is London Broil in stout, done in my crockpot.
Trim London broil. 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.
Cook for 4-5 hours on High...and no peeking!
I'll probably make mashed potatoes to go with it...
addendum: This resulted in WONDERFULLY tender meat (I didn't even need a knife!); however, it was QUITE salty. I think next time i'll skip the bacon, or maybe i'll toss some potato in the pot. I also want to try substituting molasses for the honey.
- 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
Trim London broil. 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.
Cook for 4-5 hours on High...and no peeking!
I'll probably make mashed potatoes to go with it...
addendum: This resulted in WONDERFULLY tender meat (I didn't even need a knife!); however, it was QUITE salty. I think next time i'll skip the bacon, or maybe i'll toss some potato in the pot. I also want to try substituting molasses for the honey.