Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz London broil, cut at least

  2. 1" thick

  3. 1/2 teaspoon 2 1/2ml Coarse salt

  4. 1 teaspoon 5ml Freshly-ground black pepper

  5. 3 tablespoons 45ml Cornstarch

  6. 1/4 teaspoon 1 1/3ml Dried thyme

  7. 1/4 Strip breakfast bacon - cut 1/4" pieces

  8. 1 Plump garlic clove - peeled, and Cut lengthwise into small spikes

  9. 1 Bay leaf

  10. 1 Onion - sliced

  11. 1/4" thick (large)

  12. 1 cup 237ml Stout or dark ale

  13. 1 tablespoon 15ml Honey

  14. 2 tablespoons 30ml Red wine vinegar

  15. 1 tablespoon 15ml Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 275 degrees. To prevent the meat from curling, trim off and discard the integument that surrounds it. Pat the meat dry with paper towels and sprinkle it all over with half the salt and pepper. Dredge with the cornstarch, patting it well into the meat. Pierce the beef through in half a dozen 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 mound 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. Carve it at the table. This recipe yields ?? servings.


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