This is about as easy as it gets for a meaty meal fit for a (winter) king. The sweet spice of the marinade smothering tender beef will keep you full and warm all hibernation season. The name might sound British, but it’s a dish Minnesota makes best.
Simmered London Broil yield: 2 servings
Ingredients:
2lbs London broil (using the cut of beef you prefer, often top round steak)
1qt beef or chicken stock
1T tomato paste
¼c soy sauce
2T sherry vinegar
3ea scallions
1ea red onion, quartered and peeled
3pcs bacon, cooked and crispy
4ea ginger, fresh and sliced 1/8”
3ea garlic cloves, smashed and peeled
1bu fresh thyme
TT salt
TT black pepper
Directions:
The night before: Generously season London broil with salt and a bit of black pepper. Place in refrigerator uncovered overnight.
The next day: You’re ready to begin. Preheat oven to 300F
Place stock, soy, tomato paste, sherry, scallions, red onion, bacon, ginger and fresh thyme. Bring to a boil. Reduce to a simmer for 15min. Add seasoned London broil and bring to a simmer. Cover and place in over for 3 hours or until meat is nice and tender.
Let meat rest in cooking liquid before removing and slicing against the grain.
