London Broil Braised in Stout
2 pounds London broil, cut at least 1 inch thick (may substitute boneless beef chuck roast)
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 Tablespoons cornstarch
1/4 teaspoon dried thyme
1/4 strip uncooked bacon, cut into 6 1/4-inch pieces
1 large clove garlic, peeled and cut lengthwise into 6 slivers
1 large onion, sliced 1/4 inch thick
1 bay leaf
1 cup stout beer or dark ale, at room temperature
1 teaspoon honey
2 Tablespoons red red wine vinegar
1 Tablespoon Worcestershire sauce
Preheat oven to 275 degrees F.
Trim London broil of any fat and membrane around the edges. Sprinkle meat on both sides with half the salt and pepper. Dredge the meat in the cornstarch, and pat the cornstarch into the beef.
Sprinkle thyme over bacon and press firmly into the bacon pieces. With a sharp knife, cut 6 gashes evenly spaced across the meat. Push 1 piece of bacon and 1 sliver of garlic into each gash in the meat.
Sear the London broil on both sides in a lightly oiled heavy dutch oven pot or oven-proof casserole. Arrange onion slices on top of meat.
Combine bay leaf, stout beer, honey, red wine vinegar, and Worcestershire sauce, stirring to combine. Pour mixture over the top of the onions. Sprinkle with remaining salt and pepper. Place a layer of heavy duty foil over the top of the pot, and cover tightly with a lid.
Bake 3 hours without peeking. When done, remove from oven and let rest at least 15 minutes. Carve into slices cut against the grain and place on serving platter. Cover with half of the pan juices. Pass remaining pan juices in a gravy boat at the table
Tonight I’m serving with Sauteed Broccoli and Almond and a Fresh Garden Salad.