Calling All Meat-Eating Cooks
 

My husband has some frozen London broil. He has grilled some of it, but it was too tough even when sliced thinly, so he froze the rest of it.

What can I make with it for him? He thought we could grind it up and he could make hamburgers, but I think they would not be good because not enough fat.

I'm thinking it needs to be braised, but not sure London broil lends itself to that.

Any suggestions? (Where is Tomwed when you need him?!)

Make a brisket in a slow cooker, before cooking marinate in wine to help break down the tissues.

Thanks. He cut them into squares, unfortunately. I could probably marinate them all and put in slow cooker?

That is what I would do and have done.

Goggle recipe for slow cooker pork chops.

Slow Cooker Pork Chops - The Salty Marshmallow


One of our favorite recipes. Works with any meat. Gravy Mmmmmmm.

We cook most meats with a sous vide system. It will tenderize it and keep the temperature perfect every time. But it is an investment.

A recently published Serious Eats recipe caught my eye. I haven't tried it yet. Pasta alla Genovese is made with a ragu that is mostly just beef and onions.

Pasta alla Genovese click here

This works, I use a sous vide stick in a cooler

If he's already cubed it I'd use it in a stew cooked in a crock pot (slow cooker). The wine marinade suggestion above was also good and the wine will add a wonderful richness. My husband has been in a bland diet for acid reflux for the last month. Ever tried cooking without garlic (any kind), onion and tomato products? Oh, I forgot no pepper, peppers or citrus of any kind. He's also a heart patient on Coumadin so most green vegetables are out, too. Needless to say we're both losing weight. Good luck.

Or you can get a smoker and cook for 6 hours at 125°. Or an electric roasting pot and pour beer into the pan. I put onions and small potatoes there is well. Make it like a pot roast. You mentioned hamburger and you could certainly do that if you mix it with 20% fat meat the trick is to add minced onions for moisture

Make a pot roast with it in the crock pot. Cook it til it's fall apart tender. I've used London Broil for pot roasts...works fine.

I use the Instant Pot one in my Instant Pot

I have ground up extremely lean beef in the past. Mix it with ground turkey and use it in spaghetti/tacos, etc. London Broil needs to be sliced wafer thin. It is very good on the grill at extreme heat, leaving the center almost rare, then slicing super-thin

Sous vide perfect every time
 

I agree it is an investment, If you like your food perfect every time. The cost for a 1000 watt system is around $125-150. Chances are the steak you bought at a steak house today was pre cooked n a sous vide hours before you arrived and finished off when you ordered it. :welcome:

Mince leftovers, and make a Shepherds Pie.

Chilli

Stroganoff!

We have a great, simple recipe for Italian Beef that this should work well for. Line bottom of crock pot with onion. Place meet on top. Mix together 16 oz jar of SLICED pepperceni peppers with juice and package of onion dry onion soup and about 1/4 cup of water. Cook on high til meat falls apart. We use different lean roasts and it's never failed us.Great as sandwich or on plate as meat with veggies. We always make potato cassarole similar to what you get at Cracker Barrel and baked beans. A little spicy but not too hot. Try it, you'll like it.

Pineapple juice marinade will seriously tenderize your meat without any left over taste. Put the meat in a gallon freezer bag and add pineapple juice, put in refrigerator for 2 days. When ready, take meat out, rinse juice off with water and then you can grill it. If you already cut it into cubes, just braze all sides to give the meat good outside color the cook in a pressure cooker, or slow cooker if you don’t have a pressure cooker.

Tough Meat
 

With any cut of meat, I always coat it with Kosher salt for 45 minutes for every inch thick it is. Rinse it off and then flip and coat the other side. Rinse and let stand at room temp for 30 minutes, season with freshly ground black pepper and grill away.

Yeah, he did grill the first portion & slice wafer thin. I think he bought an inferior piece of meat.


Thanks to all for the suggestions. :icon_hungry: He doesn't like pot roast, so I am going to try the hamburger/turkey/onions in the grinder. He has a recipe for taco meat that he likes to make chili with.


Love this forum.

You can cook it Sous Vied (cook in a water bath at controlled temperature with meat in a vacuum bag) at 132F for 20 Hours. Should be tender and a medium rare.

That cut of meat like so many is loaded with flavor but it is tough.
A few things that you can do:
1- my favorite because I have the tools is to do a low and slow smoke at about 225 on my pellet smoker.
2- it will braise well and again low and slow, you cannot rush it, the fibers need to break down.
3- my wife’s favorite is the Instapot of pressure cooker. This speeds the time and will yield great success. Use caution but if you take it out snd find it still tough put it back for 5 minutes.
With any of these you can marinate, rub or season your your liking, but it has to be low temperature and slow cooking.
Good eating!

London broil is meant to be broiled or just a quick sear 4-5 minutes. It will not break down like roasts. If in chunks just sear then make goulash or tacos

This he would like. So we'll do half of it as taco meat and the other half as pasta alla Genovese.


Thanks, AB.

buy half as much weight as the beef weighs of pork (boneless chops or whatever) grind them up together and use it for meatloaf or burgers on the grille....the pork will provide sufficient 'fat' to make it tasty

You just solved another problem. I have a pound of ground pork in the freezer that needs to be used.

The solution is in the picture. Your dog will be thrilled.

To tenderize any meat the solution is wet slow cooking. Obviously that is not grilling.

Thaw it and marinate overnight.

I would use a Dutch Oven, in the oven at 300 degrees with about a cup of water and a package of dry Lipton Onion soup for five or six hours. Keep it covered, no peeking. Remove and allow to sit for an hour before uncovering and serving..

Put in pot raw, no browning. That meet is tough as shoe leather. If this doesn't make it tender, nothing will. I don't like wine in the marinade.

Would six hours be enough cooking time? We do 10 in our slow cooker but not sure how hot it actually gets.

Make a fake stroganoff or stew out of it. You will have to cook the dickens out of it. Best to use crockpot with onions/mushrooms, etc. Serve with egg noodles.
It still might be dry but you won't be wasting it. You can grind it up and make a hash with diced potatoes, onions, garlic. Again, not for company, but good enough:)