London Broil Stewed In Stout Food

STUFFED LONDON BROIL

Steps:

• Soak bread in milk. Preheat pan on high, add olive oil and onion then cool for 3 minutes. Add garlic and cook for 1 minute. Then add sausage and pine nuts and cook for 5 minutes. Squeeze out juice from bread and spinach and add to mixture along with the dry herbs and season with hot pepper sauce and salt. Heat through while mixing well to incorporate the bread. Cool on sheetpan.
• Cut a pocket into the London broil and distribute fresh herbs inside. Stuff with the above mixture and close with toothpicks. Rub the outside of London broil with garlic and olive oil. Grill for 20 minutes then rest for 20 minutes.
• Boil potatoes in salted water for 20 minutes. Then slice them thick while warm and drizzle with olive oil. Sprinkle with herbs and season with salt and pepper. Grill 15 minutes until brown.

STEAKHOUSE LONDON BROIL

Steps:

• In large plastic food bag or 13x9-inch glass baking dish, blend recipe mix, oil and vinegar.
• Add steak, turning to coat.
• Close bag or cover, and marinate in refrigerator 30 minutes to 3 hours.
• Remove meat from marinade, discarding marinade.
• Grill or broil, turning occasionally, until desired doneness.
• Slice meat thinly across the grain.
• Garlic Chicken: Substitute 6 to 8 boneless chicken breasts or 3 to 4 pounds bone-in chicken pieces for steak.
• Marinate as directed.
• Grill boneless chicken breasts 6 minutes or bone-in chicken pieces 20 minutes or until chicken is no longer pink.

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.

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.

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.