Best London Broil Stewed In Stout Recipes

JOHNNY'S SLOW COOKER LONDON BROIL

Steps:

• Scatter sliced onion in the bottom of a slow cooker, then alternately layer carrots and potatoes.
• Heat oil in a large skillet over medium heat and season London broil with Creole seasoning. Sear beef in hot oil until well browned, 3 to 5 minutes per side. Transfer meat the slow cooker.
• Pour beef broth, cream of mushroom soup, and red wine into the skillet used to cook the beef and bring to a simmer. Scrape any brown bits from the bottom of the skillet with a spatula. Pour broth mixture over beef.
• Cook on Low for 8 to 10 hours or cook on High for 6 hours.

BEST LONDON BROIL EVER!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the roast in a roasting pan, pour stewed tomatoes over it, and season with garlic salt.
• Roast for 2 1/2 to 3 hours, until fork tender. Let stand for about 10 minutes at room temperature before carving and serving.

LONDON BROIL

Steps:

• Combine cola, vinegar, onion, garlic, 1 teaspoon pepper, and the oil in a bowl. Place steak in a large resealable plastic bag, and pour marinade over steak. Seal bag, pressing out excess air. Refrigerate at least 8 hours.
• Let steak (in bag) stand at room temperature 1 hour. Remove steak from marinade, and discard marinade. Brush off any remaining onion and garlic from steak to prevent burning, and season with 1 tablespoon salt and 1 teaspoon pepper.
• Meanwhile, preheat grill to medium-high, and brush grates with oil. Grill steak until internal temperature reaches 115 degrees for medium-rare (residual heat will continue to cook meat), 10 to 11 minutes per side. Transfer steak to a cutting board, and let rest, tented with foil, at least 15 minutes and up to 1 hour. Very thinly slice steak against the grain, and serve warm or at room temperature.

LONDON BROIL STEWED IN STOUT

Steps:

• Preheat the oven to 275 Deg.
• To prevent the meat from curling, trim off and discard the fat layer around it.
• Pat the meat dry with paper towls and sprinkle it over with half the salt and pepper.
• Dredge with the cornstarch, patting it well into the meat Pierce the meat in half a dozen or so 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 mount 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.
• *Thenatural juice will be thin.
• If you want to"finish" it you can add 2 Tbs of tomato sauce and about 3 Tbs of cornstarch disolved in 3 Tbs of cold water.
• When the sauce has cooked and thickened sufficiently, salt to taste and pour over the meat.