LONDON BROIL STEWED IN STOUT
The london broil becomes very tender, and although the cooking takes 3 hours it has been worth the wait! Good served with mashed potatoes or buttered noodles.
Provided by TishT
Categories Vegetable
Time 3h20m
Yield 4-5 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 440.8, Fat 16.6, SaturatedFat 6.9, Cholesterol 147.8, Sodium 464.5, Carbohydrate 16.9, Fiber 0.9, Sugar 6.3, Protein 49
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