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Old 08-15-2017, 08:29 PM
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Default What to do with Top Round London Broil?

On sale at $1.97/lb., I couldn't pass it up.

What do I do with it?

Lee
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Old 08-16-2017, 12:38 AM
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Default Re: What to do with Top Round London Broil?

I marinade in bourbon, olive oil, black pepper, garlic, and WOR i then grill over the coals. It's a venison recipe I got from a Wild Turkey Bourbon game cook book back in the 70's. it works great for london broil and flank steak.
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Old 08-16-2017, 07:08 AM
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Default Re: What to do with Top Round London Broil?

John, this thing looks more like a roast than a steak. I wonder if grilling will work?

What about the crockpot? Would it be a good cut to chunk up toss in the crock?

Lee
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Old 08-16-2017, 07:53 AM
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Default Re: What to do with Top Round London Broil?

Curt's Grilled London Broil


http://www.cookingwithmaryandfriends...don-broil.html
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Old 08-16-2017, 08:03 AM
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Default Re: What to do with Top Round London Broil?

top round is the usual for a proper sear followed by a long double braise in beer & onion producing...:

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Old 08-16-2017, 08:45 AM
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Default Re: What to do with Top Round London Broil?

Try this marinade.

http://www.netcookingtalk.com/forums...ad.php?t=27726

Pat dry and then roast it, starting out at 500F for 5 minutes. Then reduce temp to 200F and cook 1 hour per pound. Let rest for 15 to 20 minutes. Slice very thinly, on a bias, across the grain.
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Old 08-17-2017, 12:52 AM
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Default Re: What to do with Top Round London Broil?

Quote:
Originally Posted by QSis View Post
John, this thing looks more like a roast than a steak. I wonder if grilling will work?

What about the crockpot? Would it be a good cut to chunk up toss in the crock?

Lee
I've done them on the grille but that sounds huge - I'd worry about it being tough. It's looks like Sass and Chowder have you covered.
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Old 08-17-2017, 07:04 AM
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Default Re: What to do with Top Round London Broil?

The marinades sound delicious - thanks, guys!

Chowderman, what's a "long double braise"?

Lee
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Old 08-17-2017, 08:31 AM
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Default Re: What to do with Top Round London Broil?

a "long double braise" -

a 3-4 hr braise followed by overnight in the fridge followed by 2-3 hr braise next day.
same pot, same liquid, etc.

like, it's a braise - so why would not a crock pot work as well?

the cooling and reheating is the operative part. that somehow causes the collagen to 'break down more better/completer' when cooled and re-braised. I got a real explanation once, but I don't remember the details anymore . . .
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Old 08-17-2017, 10:56 AM
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Default Re: What to do with Top Round London Broil?

Quote:
Originally Posted by ChowderMan View Post
a "long double braise" -

a 3-4 hr braise followed by overnight in the fridge followed by 2-3 hr braise next day.
same pot, same liquid, etc.

like, it's a braise - so why would not a crock pot work as well?

the cooling and reheating is the operative part. that somehow causes the collagen to 'break down more better/completer' when cooled and re-braised. I got a real explanation once, but I don't remember the details anymore . . .
Chowderman - Alton Brown went into that process in one of he's Good Eats episodes. Said cook then cool overnight then cook again next day makes the end result more tender. I think he did a pot roast that way or some other beef cut. Around my house it would never make it to the fridge and survive till the next day. LOL

Lee - You may be able to find a YouTube etc. of that episode. He was very good at teaching the technology behind his methods with cute pictures and cartoons.
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Old 08-17-2017, 12:18 PM
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Default Re: What to do with Top Round London Broil?

Ahhh!

Thank you, everyone!

Lee
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Old 08-17-2017, 02:43 PM
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Default Re: What to do with Top Round London Broil?

that 'dish' is named in our family after my MIL - "MHP Hash"
don't know why she called it hash - but it's shredded beef in its own juice - thickened a bit - over mashed potatoes.

it's planned as two day dish prep - I dimly recall the rationale went like a long low temp braise breaks the collagen down into gelatin - which, after cooling, will then 'dissolve' into the cooking liquid on reheat.

I've seen the same effect with stewed chicken - reheating that thick gelatinous mass from the stew cycle - it breaks down/thins out and really sends the flavors into orbit.
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