Marinated London Broil Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: VEGETABLE OIL,
1 each: MEDIUM YELLOW ONION,
2 each: CLOVES OF GARLIC,
1/4 cup: MINCED PARSLEY,
1 tbsp: BROWN SUGAR,
1 tsp: GINGER, GROUND
1 tsp: ALLSPICE,
1 cup: LOW SODIUM BEEF BROTH,
1/3 cup: SOY SAUCE,
3 tbsp: RED WINE VINEGAR,
2 lbs: BEEF, ROUND OR CHUCK *
Directions:
* - BEEF ROUND OR CHUCK 1 1/2" THICK, BONELESS *
~------------------------------------------------------ ~- * IN A
MEDIUM SIZED SAUCE PAN, OVER MODERATE HEAT, HEAT THE OIL. ADD ONION
AND SAUTE UNTIL SOFT. ADD REMAINING INGREDIENTS EXCEPT FOR THE BEEF
AND BRING TO A SIMMER. REMOVE FROM HEAT AND COOL. PLACE BEEF IN A
GLASS BAKING DISH JUST LARGE ENOUGH TO HOLD WELL. POUR MARINADE OVER
THE BEEF. COVER AND REFRIGERATE FOR 12 TO 24 HOURS. TURN MEAT OVER
OCCASSIONALLY. TRANSFER MEAT TO A PLATTER AND BRING TO ROOM
TEMPERATURE. DISCARD MARINADE OR POUR OFF TO SAUCE PAN AND HEAT AS
GRAVY. HEAT BROILER PAN OR GRILL. BROIL MEAT 3 TO 4 INCHES FROM HEAT
FOR 8 TO 10 MINUTES PER SIDE. LET BEEF COOL FOR FIVE MINUTES, THEN
SLICE ON AN ANGLE, 1/4" THICK. SERVE WARM.
Source from luhu.jp
~------------------------------------------------------ ~- * IN A
MEDIUM SIZED SAUCE PAN, OVER MODERATE HEAT, HEAT THE OIL. ADD ONION
AND SAUTE UNTIL SOFT. ADD REMAINING INGREDIENTS EXCEPT FOR THE BEEF
AND BRING TO A SIMMER. REMOVE FROM HEAT AND COOL. PLACE BEEF IN A
GLASS BAKING DISH JUST LARGE ENOUGH TO HOLD WELL. POUR MARINADE OVER
THE BEEF. COVER AND REFRIGERATE FOR 12 TO 24 HOURS. TURN MEAT OVER
OCCASSIONALLY. TRANSFER MEAT TO A PLATTER AND BRING TO ROOM
TEMPERATURE. DISCARD MARINADE OR POUR OFF TO SAUCE PAN AND HEAT AS
GRAVY. HEAT BROILER PAN OR GRILL. BROIL MEAT 3 TO 4 INCHES FROM HEAT
FOR 8 TO 10 MINUTES PER SIDE. LET BEEF COOL FOR FIVE MINUTES, THEN
SLICE ON AN ANGLE, 1/4" THICK. SERVE WARM.
Source from luhu.jp