London Broil Stewed In Stout

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.