Slowcooked a London broil in beer. So tender it fell apart as I tried to take it out.
Recipe below based on mom's technique (*Mom used a non-alcohol cider). But slow cooking in an alcoholic beverage tenderizes the meat more as the alcohol is released through the steam.
Ingredients: 2 and a half lb. London broil (Round cut of beef) 16 oz beer (I used it 'beer' dark bock type 8% abv for a thin broth) 1 packet of instant onion soup mix 1 clove of garlic minced 1 table spoon of butter. Optional - cornstarch to thicken gravy. Optional to add Thyme leaves to top, once ready to slow cook until done. *Optional, but preferred by me -Justin Thyme- is the addition of Thyme leaves. Add more of them if desired as you flip the meat.
Steps:
1-Sear the London broil in a grill pan with the butter. Gives it nice marks for when you slice it later, but I suppose this part is optional.
1-Sear the London broil in a grill pan with the butter. Gives it nice marks for when you slice it later, but I suppose this part is optional.
2- While the meat sears pour beer, onion soup mix, and garlic to crockpot and mix well.
3- Add the London broil to the slowcooker and pour over drippings from the pan over the top.
4- Cook covered on low for 7 hrs, turning the meat 2-3 times during the course of cooking. Careful towards the end, it starts to fall apart. Check with internal meat thermometer to see you have reached or exceeded 165 degrees Fahrenheit.
5- Remove the meat and let it rest for 10 minutes before serving. Reduce the remaining gravy until desired thickness or add cornstarch.
Makes a great open faced sandwich! Wonderful served with potatoes, buttered whole kernel corn or green beans.
Edit: To clarify the term London Broil. In America it's a common term for a round cut of beef.
