Braising "London Broil?"
- smittys Apr 25, 2010 11:37 AM
When I was a kid my parents cooked London broil pretty often. I made it last night for the first time and remembered why I never liked it. Whatever cut of beef I had was full of sinews, which made for an unpleasant experience.
I realize that beef labeled "London Broil" is any of a variety of cuts that are too tough to cook as steaks. I'm wondering if anything labeled LB can be braised instead. I make great pot roast. I'm asking because I'm buying a 1/4 cow this fall and expect to get a lot of steaks labeled as LB without any information identifying the actual cut. Can I just pull a couple LBs out of the freezer and cook them as pot roast instead? Should I be worried if they are only an inch thick?
You can but it will come out fairly stringy *depending* on the cut sort of like brisket. I might encourage you to use the braise or crockpot to produce bbq beef sandwiches.
I routinely sear or bbq the "london broil" cuts without issue. I think a good idea is pounding the crap out of it first and also never cook it above medium rare. By the time it rests it will be approaching the medium zone. If your serving it whole, pay attention to the grain and how you cut the slices, it makes a world of difference with the 45* angle.
I braise it for an hour or so in a pizzaioli sauce, and it's pretty tender. But then again I usually marinade it for an hour or two beforehand in whiskey and Adolfs tenderizer.....