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I bought a London Broil cut of beef and tastes like fishy-livery-dog foody..ugh.

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becky7234 Jul 1, 2012 04:17 PM

I bought this cut for crock pot cooking. I cubed it and browned it with a little onion then put it in the crock pot with onion soup mix and water, cooked 3 hours. Now it tastes like tough chewy dog food squares. [don't ask how I know what dog food tastes like-logical guess going by smell.] Anyway the problem is Now what to do?? Its icky. :(
Can I fix this dish? Add something?? I just put some potatoes in the crock pot and added Mushroom soup [can]...I'm feeling like Im making a witches brew.. :'(

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    Dirtywextraolives RE: becky7234 Jul 1, 2012 05:05 PM

    Not sure if you can save this one. LB is usually a tough piece, you would think slow cooking would tenderize it but I just don't think it has enough fat & connective tissue to even go 3 hours in the crockpot.

    Maybe others have had luck with this cut in the c.p. I would have marinated & grilled it, then cut on the bias. Not my favorite cut, so I don't cook it much at all.

    1. Njchicaa RE: becky7234 Jul 1, 2012 05:09 PM

      London Broil in the crock pot or dutch oven is never a good idea. It doesn't have enough fat/marbling to stand up to a long cook.

      I marinate mine overnight with strong flavors, grill to rare-medium rare (takes a few minutes) and then slice thinly against the grain. It works very well as a stand alone meat or for fajitas, soft tacos, etc.

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        Alan408 RE: becky7234 Jul 1, 2012 05:10 PM

        London Broil is often top round, my best results have been marinate, grill, slice thin. My cooking time is 15-20 minutes. If you have the same cut of meat, you cooked the flavor out of it, your method was not suitable for this cut of meat.

        1. greygarious RE: becky7234 Jul 1, 2012 05:12 PM

          London broil is a term that is used too loosely. Strictly speaking, it is not a cut, but a way to prepare flank steak. Round can be sliced thickly and labeled London broil, but round has little fat, and can have a livery taste. I suspect you got "round-ly" screwed! Round can make a decent stew or pot roast if after searing it is braised slowly, for a LONG time. I recall a 4# pot roast taking 5 hours to braise before it became tender.

          If your heat was too high, the meat is not going to soften no matter what you do now. It's worth a try to braise it another hour or two to see if it breaks down better. Get it out of the crockpot, though, and use a proper braising vessel. Add garlic, unsoaked dried mushrooms, and more onions but no further liquid. The onions will release a good bit. I'd add Worcestershire and/or low sodium soy sauce later if I felt the meat and sauce still needed tweaking. If it gets tender enough to shred, do so, and return it to the sauce (off heat - just let them meld for an hour) to allow the flavors of the sauce to permeate the meat. It might benefit from overnight chilling, too.

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            becky7234 RE: becky7234 Jul 1, 2012 07:12 PM

            Wow thanks for all the info! I will try ...something. :/ And see what helps. I really was going to but a chuck roast...maybe I should have!

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              ahuva RE: becky7234 Jul 1, 2012 07:40 PM

              hate, hate, hate the london broil cut. have always found it super tough.

              1 Reply
              1. re: ahuva
                greygarious RE: ahuva Jul 2, 2012 11:21 AM

                London broil as a cut is a misnomer. London broil is a technique, not a cut. It can be one of several cuts.

              2. Kris in Beijing RE: becky7234 Jul 1, 2012 08:09 PM

                Okay -- still have that crock pot full'o meat?
                Yank it out, drain, wash off. Shred/pull it apart. Don't heat it again. Toss into the fridge covered/drowned/submerged in a high vinegar BBQ sauce. Maybe something spicy.
                Use for a shredded-type taco with fajita-style grilled veggies.

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