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

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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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  1. 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. 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.

      1. 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. 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.

          1. 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!

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

              1 Reply
              1. re: ahuva

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

              2. 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.