London Broil Stewed In Stout Recipes

LONDON BROIL STEWED IN STOUT

Steps:

• Preheat the oven to 275 Deg.
• To prevent the meat from curling, trim off and discard the fat layer around it.
• Pat the meat dry with paper towls and sprinkle it over with half the salt and pepper.
• Dredge with the cornstarch, patting it well into the meat Pierce the meat in half a dozen or so places.
• Press the thyme leaves into the bacon pieces and force a piece of bacon and a garlic spike into each of the holes in the meat.
• Lightly oil a heavy bottomed braising pan.
• Place the bay leaf in the center of the pan and the meat on top of it.
• Pile the onion slices on top of the meat Mix the stout, honey, vinegar, and Worcestershire sauce and pour over the onions.
• Sprinkle on the rest of the salt and pepper.
• Cover the mount of meat and onions with a sheet of waxed paper.
• Seal the pot with two thicknesses of foil and press the lid down firmly.
• Put the pot in the oven and bake, undisturbed for 3 hours.
• Serve the beef hot, with the thin sauce poured over it.
• *Thenatural juice will be thin.
• If you want to"finish" it you can add 2 Tbs of tomato sauce and about 3 Tbs of cornstarch disolved in 3 Tbs of cold water.
• When the sauce has cooked and thickened sufficiently, salt to taste and pour over the meat.