"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

London Broil Recipe

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This recipe for London Broil, by , is from Massengale Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Garcia
Added: Monday, January 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs London Broil
1/2 t kosher Salt
1 t ground Black Pepper
3 T Cornstarch
1 lg Onion
1 Bay Leaf
1 cup Dark Ale
1 T Honey
2 T Red Wine Vinegar
1 T Worcestershire Sauce

Directions:
Directions:
Preheat oven to 275. Trim meat. Sprinkle meat on both sides with 1/2 the salt and pepper. Dredge the meat in the cornstarch and pat the cornstarch into the beef. Place London broil in a lightly oiled heavy Dutch oven pot or ovenproof casserole. Arrange onion slices on top of meat. Combine bay leaf, 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 lt rest at least 15 min. Carve.

 

 

 

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