Seek recipe -London Broil served cold
Sue
idea what to make.
Would like something cold -- perhaps like a thinly sliced London Broil
made from the "so called" London Broil cut of Top Round.
Have any suggestions?
Sue
Sheldon
Not much else to suggest, you have it pretty well covered... perhaps a
loaf of cocktail pumpernickle and some horseradish sauce.
MoM
"Sue" <WSu...@aol.com> wrote in message
news:1135985652....@g47g2000cwa.googlegroups.com...
London Broil
Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Beef
-= Ingredients =-
1/2 cup Olive oil
1 tablespoon Lemon juice
1/2 cup Red wine
3 Garlic cloves ; smashed
1 tablespoon Salt
1 teaspoon Coarse-cracked black pepper
1/2 pound Flank steak
-= Instructions =-
In a nonreactive bowl large enough to fit flank steak
combine oil, lemon juice, wine, garlic, salt and pepper.
Add flank steak and marinate 4 hours, turning once after 2
hours. Drain flank steak, pat dry and place on a broiler
pan. Broil under preheated broiler, 10 minutes per side,
until well-browned. Transfer to cutting board and slice
against the grain. Save leftovers for sandwiches. Yield: 6
serving Recipe by: ESSENCE OF EMERIL SHOW #EE127
Posted by Addicts
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MoM
Joseph Littleshoes
Cold meats are often accompanied by hot potatoes and with various kinds
of pickles. Horseradish sauce with cream is also very much appreciated
as an accompaniment. Add a nice mustard cream sauce and serve the
thinly sliced beef with pumpernickel bread or other strongly flavoured
dark breads cut into a size and shape to hold a piece of the beef.
If you wanted to you could marinate the beef you could do so in a few
tbs. of a good brandy (Armagnac) and 2 - 3 cups of good red burgundy
with parsley, bay leaf, thyme.
Braise the meat with the marinade and a couple of more cups of red wine
keeping it slightly underdone or rare and basting often. Remove from
the braise, sprinkle with a few tbs. of the braising liquid and keep
covered till needed in the fridge.
Ordinarily, as a main dish served hot this braised beef would have its
braising liquid thickened and turned into a nice sauce and served with
various cooked veggies. But served cold with various spicy sauces is
very nice also. Save the braising liquid for your own use.
---
JL
Stan Horwitz
"Sue" <WSu...@aol.com> wrote:
Just take the piece of meat and broil it until its rare or a little bit
more done as if you were going to serve it hot, but chill it first,
slice, and serve.
Melba's Jammin'
Stan Horwitz <st...@temple.edu> wrote:
> Just take the piece of meat and broil it until its rare or a little bit
> more done as if you were going to serve it hot, but chill it first,
> slice, and serve.
Slice across the grain,
--
http://www.jamlady.eboard.com, updated 12-22-05
D.A.Martinich
Sue wrote:
> Would like something cold -- perhaps like a thinly sliced London Broil
> made from the "so called" London Broil cut of Top Round.
>
> Have any suggestions?
Cold beef is good when accompanied by an Italian green sauce. Here's
Ada Boni's Salsa Verde alla Milanese:
1 clove garlic
4 tsp. breadcrumbs soaked in vinegar
1 egg, hard boiled, finely chopped
1-2 anchovy fillets, finely chopped
1 tsp. capers, finely chopped
4 Tbsp. parsley, finely chopped
olive oil
salt to taste
Rub the inside of a bowl thoroughly with the garlic clove. Add the
bread,egg,anchovy, capers, and parsley. Mix well and stir in olive oil,
slowly, until mixture is semi-liquid. Let sit for 2 hours. Wisk lightly
then serve.
D.M.