ReplyI call this London No Broil because it is in the style of london broil but i don't broil it.
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After a recent thread where I mentioned reverse sear in a reply i have been wanting some medium rare beef so i figured I would post my favorite recipe as i make it.
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"Is this before or after you fired the parts cannon at it?" - senior tech
I'm tired of these mediocre "semi flammable" refrigerants. If we're going to do it let's do it right.
Unless we change direction we are likely to end up where we are going.
"It's not new, it's better than new!" Maru.
Professional Member*/Membership Committee
I call this London No Broil because it is in the style of london broil but i don't broil it.
Sent from the Okie state usin Tapatalk
"Is this before or after you fired the parts cannon at it?" - senior tech
I'm tired of these mediocre "semi flammable" refrigerants. If we're going to do it let's do it right.
Unless we change direction we are likely to end up where we are going.
"It's not new, it's better than new!" Maru.
Professional Member*/Membership Committee
INGREDIENTS:
1 (2 - 2 1/2) pound Certified Angus Beefshoulder clod roast (London broil)
1 cup beef stock
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons dried Italian seasoning
1 tablespoon light olive oil, canola or vegetable oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter, cut in 1/2-inch dice and kept cold
INSTRUCTIONS:
Combine beef stock, brown sugar, soy sauce, vinegar, Worcestershire and Italian seasoning. Marinate London broil roast 2 days or more. Remove beef from marinade and reserve marinade for later. Pat beef dry and set on plate lined with several layers of paper towels or on a rack, cover loosely with paper towel and refrigerate for at least over night.
• Bring reserved marinade to a boil in a small saucepan, reduce heat and simmer 10 minutes, reduce sauce by half. Whisk in butter.
Remove beef from refrigerator and rub with oil, salt and pepper, then set directly on oven rack with baking sheet below it on a lower rack. (It is best if your wife doesn't see that part.) After 20 minutes or so turn oven to 225 - 250 and bake slowly until internal temperature reaches your preferred level of doneness. Remove from the oven and set out to cool. Heat heavy cast iron pan slowly until it is at least 500° over the whole surface. (This is where an infrared thermometer comes in handy.) Turn on the vent, add oil to the pan and quickly sear all sides of the roast taking no more than 5 minutes total.
Serve immediately with mashed potatoes and drizzle the sauce over everything.
Sent from the Okie state usin Tapatalk
"Is this before or after you fired the parts cannon at it?" - senior tech
I'm tired of these mediocre "semi flammable" refrigerants. If we're going to do it let's do it right.
Unless we change direction we are likely to end up where we are going.
"It's not new, it's better than new!" Maru.
Professional Member*/Membership Committee
I just started it tonight.
Credit for the original recipe that i modified goes to Certified Angus beef.
Classic marinated london broil. https://www.certifiedangusbeef.com/r...il.aspx?id=696
Sent from the Okie state usin Tapatalk
"Is this before or after you fired the parts cannon at it?" - senior tech
I'm tired of these mediocre "semi flammable" refrigerants. If we're going to do it let's do it right.
Unless we change direction we are likely to end up where we are going.
"It's not new, it's better than new!" Maru.
Professional Member*/Membership Committee
The best cut is the certified Angus beef London broil and I look for one with as little marbling as possible I find that this recipe is best for lean beef.
Sent from the Okie state usin Tapatalk
"Is this before or after you fired the parts cannon at it?" - senior tech
I'm tired of these mediocre "semi flammable" refrigerants. If we're going to do it let's do it right.
Unless we change direction we are likely to end up where we are going.
"It's not new, it's better than new!" Maru.
Professional Member*/Membership Committee
As with any lean cut it is imperative to not over cook it. I usually aim for 135°
Sent from the Okie state usin Tapatalk
Last edited by R600a; 12-24-2020 at 07:28 PM.
"Is this before or after you fired the parts cannon at it?" - senior tech
I'm tired of these mediocre "semi flammable" refrigerants. If we're going to do it let's do it right.
Unless we change direction we are likely to end up where we are going.
"It's not new, it's better than new!" Maru.
Professional Member*/Membership Committee
I will update Sunday with more pictures when I cook this.
Sent from the Okie state usin Tapatalk
"Is this before or after you fired the parts cannon at it?" - senior tech
I'm tired of these mediocre "semi flammable" refrigerants. If we're going to do it let's do it right.
Unless we change direction we are likely to end up where we are going.
"It's not new, it's better than new!" Maru.
Scoobie liked this post.
Professional Member*/Membership Committee
Hopefully this turns out as good as usual because I was only able to find eye of round roast which is not what I usually use.
Sent from the Okie state usin Tapatalk
"Is this before or after you fired the parts cannon at it?" - senior tech
I'm tired of these mediocre "semi flammable" refrigerants. If we're going to do it let's do it right.
Unless we change direction we are likely to end up where we are going.
"It's not new, it's better than new!" Maru.
Red Man liked this post.
Professional Member*/Membership Committee
I forgot to take the meat out of the marinade last night so i did it this morning.
Sent from the Okie state usin Tapatalk
"Is this before or after you fired the parts cannon at it?" - senior tech
I'm tired of these mediocre "semi flammable" refrigerants. If we're going to do it let's do it right.
Unless we change direction we are likely to end up where we are going.
"It's not new, it's better than new!" Maru.
Professional Member*/Membership Committee
I just put it in the oven to warm up until it's time to cook dinner.
It doesn't make a very pretty picture.
Sent from the Okie state usin Tapatalk
"Is this before or after you fired the parts cannon at it?" - senior tech
I'm tired of these mediocre "semi flammable" refrigerants. If we're going to do it let's do it right.
Unless we change direction we are likely to end up where we are going.
"It's not new, it's better than new!" Maru.
Professional Member*/Membership Committee
I almost forgot the oil, salt and pepper.
Sent from the Okie state usin Tapatalk
"Is this before or after you fired the parts cannon at it?" - senior tech
I'm tired of these mediocre "semi flammable" refrigerants. If we're going to do it let's do it right.
Unless we change direction we are likely to end up where we are going.
"It's not new, it's better than new!" Maru.
Professional Member*/Membership Committee
I just put another one in the fridge for next Sunday. I'm going to marinate this for five for six days just to see if the marinating time can be overdone. This time it is certified Angus beef shoulder clod roast.
Sent from the Okie state usin Tapatalk
"Is this before or after you fired the parts cannon at it?" - senior tech
I'm tired of these mediocre "semi flammable" refrigerants. If we're going to do it let's do it right.
Unless we change direction we are likely to end up where we are going.
"It's not new, it's better than new!" Maru.
Professional Member*/Membership Committee
Can't forget to have a red stripe while cooking.
Sent from the Okie state usin Tapatalk
"Is this before or after you fired the parts cannon at it?" - senior tech
I'm tired of these mediocre "semi flammable" refrigerants. If we're going to do it let's do it right.
Unless we change direction we are likely to end up where we are going.
"It's not new, it's better than new!" Maru.
Professional Member*/Membership Committee
Somehow I forgot to double all the marinade ingredients when I wrote that up. I make double that amount of marinade for the normal size roast because I like to have plenty of sauce for the mashed potatoes.Originally Posted by R600a
INGREDIENTS:
1 (2 - 2 1/2) pound Certified Angus Beef
1 cup beef stock
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons dried Italian seasoning
1 tablespoon light olive oil, canola or vegetable oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter, cut in 1/2-inch dice and kept cold
INSTRUCTIONS:
Combine beef stock, brown sugar, soy sauce, vinegar, Worcestershire and Italian seasoning. Marinate London broil roast 2 days or more. Remove beef from marinade and reserve marinade for later. Pat beef dry and set on plate lined with several layers of paper towels or on a rack, cover loosely with paper towel and refrigerate for at least over night.
• Bring reserved marinade to a boil in a small saucepan, reduce heat and simmer 10 minutes, reduce sauce by half. Whisk in butter.
Remove beef from refrigerator and rub with oil, salt and pepper, then set directly on oven rack with baking sheet below it on a lower rack. (It is best if your wife doesn't see that part.
Serve immediately with mashed potatoes and drizzle the sauce over everything.
Sent from the Okie state usin Tapatalk
Sent from the Okie state usin Tapatalk
"Is this before or after you fired the parts cannon at it?" - senior tech
I'm tired of these mediocre "semi flammable" refrigerants. If we're going to do it let's do it right.
Unless we change direction we are likely to end up where we are going.
"It's not new, it's better than new!" Maru.
Professional Member*/Membership Committee
Updated London Reverse Sear recipe.
INGREDIENTS:
1 (2 - 2 1/2) pound Certified Angus Beef shoulder clod roast (London broil)
2 cup beef stock
(I use beef better than bullion.)
4 tablespoons brown sugar
4 tablespoons soy sauce
2 tablespoon balsamic vinegar
2 tablespoon Worcestershire sauce
4 teaspoons dried Italian seasoning
light olive oil, canola or vegetable oil
kosher salt
black pepper
2 tablespoons unsalted butter, cut in 1/2-inch dice and kept cold
INSTRUCTIONS:
Combine beef stock, brown sugar, soy sauce, vinegar, Worcestershire and Italian seasoning. Marinate London broil roast 2 days or more. Remove beef from marinade and reserve marinade for later. Pat beef dry and set on plate lined with several layers of paper towels or on a rack, cover loosely with paper towel and refrigerate for at least over night.
Bring reserved marinade to a boil in a small saucepan, reduce heat and simmer 10 minutes, reduce sauce by half. Whisk in butter.
Remove beef from refrigerator and rub with oil, salt and pepper, then set directly on oven rack with baking sheet below it on a lower rack. (It is best if your wife doesn't see that part.) After 20 minutes or so turn oven to 225 - 250 and bake slowly until internal temperature reaches your preferred level of doneness. Remove from the oven and set out to cool. Heat heavy cast iron pan slowly until it is at least 500° over the whole surface. (This is where an infrared thermometer comes in handy.) Turn on the vent, add oil to the pan and quickly sear all sides of the roast taking no more than 5 minutes total.
Serve immediately with mashed potatoes and drizzle the sauce over everything
Sent from the Okie state usin Tapatalk
"Is this before or after you fired the parts cannon at it?" - senior tech
I'm tired of these mediocre "semi flammable" refrigerants. If we're going to do it let's do it right.
Unless we change direction we are likely to end up where we are going.
"It's not new, it's better than new!" Maru.
Professional Member*/Membership Committee
About to sear it after 1 hour 10 minutes of baking.
Sent from the Okie state usin Tapatalk
"Is this before or after you fired the parts cannon at it?" - senior tech
I'm tired of these mediocre "semi flammable" refrigerants. If we're going to do it let's do it right.
Unless we change direction we are likely to end up where we are going.
"It's not new, it's better than new!" Maru.
Professional Member*/Membership Committee
Light sear. I usually go darker but the stove in my new house is anemic.
Sent from the Okie state usin Tapatalk
"Is this before or after you fired the parts cannon at it?" - senior tech
I'm tired of these mediocre "semi flammable" refrigerants. If we're going to do it let's do it right.
Unless we change direction we are likely to end up where we are going.
"It's not new, it's better than new!" Maru.
Professional Member*/Membership Committee
I am so stuffed i won't have to eat tomorrow.
Sent from the Okie state usin Tapatalk
"Is this before or after you fired the parts cannon at it?" - senior tech
I'm tired of these mediocre "semi flammable" refrigerants. If we're going to do it let's do it right.
Unless we change direction we are likely to end up where we are going.
"It's not new, it's better than new!" Maru.
Professional Member*/Membership Committee
That cut of beef was definitely not right for this but for a guy who was almost dreaming about beef it was wonderful.
Sent from the Okie state usin Tapatalk
"Is this before or after you fired the parts cannon at it?" - senior tech
I'm tired of these mediocre "semi flammable" refrigerants. If we're going to do it let's do it right.
Unless we change direction we are likely to end up where we are going.
"It's not new, it's better than new!" Maru.
Regular Guest
Looks great R600a. I’m going to try this with a London Broil.
R600a liked this post.
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