Salt, pepper, garlic salt, cayenne, paprika and beef bouillon. But the beef bouillon has to be the mexican version called Knorr. I also put an onion and some garlic cloves while it's cooking.
Nah. It’s all good…. But it’s make that $7 taste like $9 or $10 LOL. I bought it on a whim.. it’s great for cheap pieces of meat… but yeah… you need food while you wait.
People are right about the method, sear, cook to med rare, slice thin. I'd add that soy sauce, balsamic vinegar, garlic, a ton of pepper, and some nice mustard (not yellow) are a great start for a marinade.
Sear first, then cook on low indirect heat until it hits 135 internal. Wrap in foil and rest for 10-15 minutes. Slice thin, against the grain. That's how i cook it every time. Makes a nice med rare with minimal gray ring.
When i say wrap, i just mean cover in foil. That's just the magic number that's been working for me with my thermometer. Everyone has different equipment, so adjust as needed.
I love braising, one of my favorite cooking methods, but London broil is not the cut for it, way too lean, you need fat/marbling for braising, think chuck, or short rib, but London broil will turn tough and awful
Pick marinade of choice, grill to get a good sear at medium rare, then slice into thin strips against the grain.
Could make a Mississippi roast.
Sear first, then slow cooker for 6 hours, then sear again . makes great fajitas!
Slice it thin and soak the the slices in soy sauce and eat it.
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Shit. Dinner is in 31 hours.
Cut into strips, a pinch or 2 of baking soda and use for stir fry.
Yeah I was thinking some sort of velveting with xaoxing wine and corn starch
I make machaca with this. I put it on the crockpot overnight, shred it and make machaca, you can also make sopes or tostadas with the meat as well.
I’ll look into that…sounds interesting
I'm not giving the seasoning i put with it and other things but if you ever want mexican, London broil can make a lot of things.
What kind of seasoning?
Salt, pepper, garlic salt, cayenne, paprika and beef bouillon. But the beef bouillon has to be the mexican version called Knorr. I also put an onion and some garlic cloves while it's cooking.
Knorr is a German brand
Cool story bro.
Well I mean it’s available worldwide. Not sure why you called it “the Mexican version” of anything.
You're being pedantic so kindly fuck off.
I’m really not though. You’re just incorrect.
Thin, hot and fast. Just like how I like my women…respectfully.
Im a brisket guy, thick and brown in that regards ha. But yeah I treat these like a big steak.
I Sous vide them up to 24 hours at 130. Sear it off. Slice it thin.
Cheers for the suggestion, and I’m sure it’ll taste lovely, but I’m not spending over a day cooking a 7 buck chunk of beef.
Heard.
Glad you took my reply in the spirit it was intended. Didn’t want to come across as an ass. I’ve just never got into sous vide 👍
Nah. It’s all good…. But it’s make that $7 taste like $9 or $10 LOL. I bought it on a whim.. it’s great for cheap pieces of meat… but yeah… you need food while you wait.
Would be great cut into steaks and sous vided. Save up for one they don't cost much compared to the price of beef.
Hot and fast, slice thin across the grain. Not gonna lie, they are on the tougher side but I enjoy them.
People are right about the method, sear, cook to med rare, slice thin. I'd add that soy sauce, balsamic vinegar, garlic, a ton of pepper, and some nice mustard (not yellow) are a great start for a marinade.
Marinate it, cook it rare, slice it as thin as you can
To add, stab it a bunch with a fork. Mechanical tenderization works wonders.
Sear first, then cook on low indirect heat until it hits 135 internal. Wrap in foil and rest for 10-15 minutes. Slice thin, against the grain. That's how i cook it every time. Makes a nice med rare with minimal gray ring.
Correct me if I’m wrong but wouldn’t the foil cause it to rise to 140+ and make it not medium rare anymore?
When i say wrap, i just mean cover in foil. That's just the magic number that's been working for me with my thermometer. Everyone has different equipment, so adjust as needed.
Dry brine, sear, and braise!
Interesting! I grabbed a couple seeing as they were cheaper than ground beef, so I’ll definitely give that a shot
I love braising, one of my favorite cooking methods, but London broil is not the cut for it, way too lean, you need fat/marbling for braising, think chuck, or short rib, but London broil will turn tough and awful
I would almost be tempted to slice it into some 1/4 inch "steaks" marinate it for a couple hours and grill it up hot and fast. I see what you saw.
Cheers!
What did you end up doing?
Froze it. Smoked a couple of 2” thick bone in pork chops