Grass-fed london broil, frozen for over a year. Advice on how to cook this hunka meat?
- JenMarie66 Sep 27, 2006 07:05 PM
So it won't be incredibly tough? I'd be thankful for any thoughts. Could I cook it brisket-style?
I'm not sure I would. Depending on exactly how it's been wraped and stored, and the temp your freezer can maintain, it may not be safe to eat.
That said, I wouldn't expect long-frozen meat to be noticeably tougher, just dry and lacking flavor.
There will be nothing wrong or inherently dangerous about your london broil that's been frozen for a year. There may be some degredation in the texture and taste from keeping it in the freezer that long, though. I'd defrost it, marinade it and then grill till medium rare. Then slice thinly across the grain.
Generally, grass fed beef is leaner than feed lot beef.
Briskets can take a long cooking time because of the high fat/meat ratio.
London Broil has become a common name for a cut of beef, in my area, it is somewhere below a sirloin and above a top round steak, often a round roast is sold as a london broil. In the olden days, london broil was a cooking technique for flank steak.
If you tried to cook a round steak, "brisket style" you would end up with something similar to shoe leather.
Try a hot grill, 7 minutes per inch per side, thinly slice across the grain.
Cooking Meat frozen for over a year is not a great idea. Ideally, well wrapped meat will keep in a real freezer ( not freezer compartment) for up to 6 months. After that I would throw it out.