London Broil Stewed In Stout Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the roast in a roasting pan, pour stewed tomatoes over it, and season with garlic salt.
• Roast for 2 1/2 to 3 hours, until fork tender. Let stand for about 10 minutes at room temperature before carving and serving.

Steps:

• Scatter sliced onion in the bottom of a slow cooker, then alternately layer carrots and potatoes.
• Heat oil in a large skillet over medium heat and season London broil with Creole seasoning. Sear beef in hot oil until well browned, 3 to 5 minutes per side. Transfer meat the slow cooker.
• Pour beef broth, cream of mushroom soup, and red wine into the skillet used to cook the beef and bring to a simmer. Scrape any brown bits from the bottom of the skillet with a spatula. Pour broth mixture over beef.
• Cook on Low for 8 to 10 hours or cook on High for 6 hours.

Steps:

• Preheat the oven to 275 Deg.
• To prevent the meat from curling, trim off and discard the fat layer around it.
• Pat the meat dry with paper towls and sprinkle it over with half the salt and pepper.
• Dredge with the cornstarch, patting it well into the meat Pierce the meat in half a dozen or so places.
• Press the thyme leaves into the bacon pieces and force a piece of bacon and a garlic spike into each of the holes in the meat.
• Lightly oil a heavy bottomed braising pan.
• Place the bay leaf in the center of the pan and the meat on top of it.
• Pile the onion slices on top of the meat Mix the stout, honey, vinegar, and Worcestershire sauce and pour over the onions.
• Sprinkle on the rest of the salt and pepper.
• Cover the mount of meat and onions with a sheet of waxed paper.
• Seal the pot with two thicknesses of foil and press the lid down firmly.
• Put the pot in the oven and bake, undisturbed for 3 hours.
• Serve the beef hot, with the thin sauce poured over it.
• *Thenatural juice will be thin.
• If you want to"finish" it you can add 2 Tbs of tomato sauce and about 3 Tbs of cornstarch disolved in 3 Tbs of cold water.
• When the sauce has cooked and thickened sufficiently, salt to taste and pour over the meat.

Steps:

• Heat a large, heavy saute pan over medium high heat.
• When hot, add oil and swirl pan to cover bottom of pan completely.
• Salt and pepper one side of the London Broil.
• Place seasoned side down in the prepared pan.
• Salt and pepper the remaining side and add a splatter screen to the pan.
• For medium-rare, saute meat for three minutes on the first side.
• Turn and saute for three and a half minutes on the other side.
• For more well-done meat, saute four minutes per side.
• Using tongs, transfer meat to a heated plate and place in very low-heat oven (150 degrees).
• Return pan to burner and while stirring, add the green onions, garlic and mushrooms.
• Stir just until onions start to wilt.
• Pour in wine and add bouillon paste.
• Stir up any browned bits and boil until liquid decreases by half.
• When sauce has reduced, slice meat on the bias into thin strips and serve with sauce.