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My Braised London Broil is an easy recipe that will remain a keeper in your recipe box. It’s juicy, tender, and creates it’s own gravy, which is amazing on its own! Not to mention the leftovers make incredible roast beef sandwiches.

The London Broil is part of the cow’s belly, which means there is minimal fat. If cooked incorrectly this cut of meat can turn out very dry and tough. Lucky for you, I’m here to help you out! With London Broil you always want to marinate the meat for at least 2 hours. Marinating adds flavor and the acid in the mixture will make the meat tender and delicious. The longer you marinate the meat the more tender it will be. Don’t be afraid to make this recipe your own by adding your own seasonings to the meat.

You want to cook your London Broil medium rare. You can tell when meat is medium rare by: taking the temp with a probe thermometer, the temp should read from 130 to 140 degrees OR you can press down on the meat and when it springs back up it’s medium rare (I promise you this works!). If you press down on the meat and it feels hard and doesn’t move, that means it’s overcooked so keep an eye on your meat and check it when you think its done.

New words of the day:
Sear- to create a flavorful crust by browning meat quickly over very high heat
Braise- a dry-moist cooking method that begins with searing and finishes in the oven. The end result is a caramelized crust, tender and juicy center, and an irresistible sauce.

Tips to tender London Broil:
1. Marinate for at least 2 hours
2. Cook until medium rare

**You will need a large oven safe pot OR a large pan (to sear) and casserole dish (to put in the oven)
Total Cook Time: 30 minutes

3-4lb London Broil
½ cup Italian Dressing
3 tbs Balsamic vinegar
1 tbs Dijon or brown mustard
1 tbs Garlic (minced)
1 tsp Salt
½ tsp Black Pepper
2 tbs vegetable oil
3 tbs Flour
½ cup red wine
1 ½ cups beef broth
1 medium tomato (large diced)
1 large onion (diced)

Preheat your oven to 425 degrees

  • In a large zip-lock bag mix Italian Dressing, Balsamic vinegar, garlic, and mustard.
  • Add your London Broil to the bag
  • After at least 2 hours remove the London Broil from the bag and with a paper towel dry off excess marinate from the meat.
  • Season your meat with salt and pepper and add 2 tbs of vegetable oil to your oven safe pot OR large pan
  • On high heat sear your London Broil until deep brown
  • Add flour to both sides of the meat
  • If you don’t have an oven safe pot, put the meat in the casserole dish
  • Now add your red wine, broth, chopped onions, and tomatoes to the pan
  • Put your dish in your heated oven
  • Leave in 425-degree oven for 10 min
  • After 10 minutes lower the temp to 350
  • 15 minutes later your meat should be perfectly done (medium rare)
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Comments on: "Melt in your mouth Braised London Broil" (2)

  1. jamillah mack said:

    Looks delicious, thanks Jeanine. This may be Sunday dinner this week.

  2. This is absolutely fabulous! I was desperate for a recipe for my London Broil and I followed this to the tee! I loved it and it was so tender! Thank you!

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