Classic Marinated London Broil Recipe
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- Опубликовано: 27 мар 2022
- London broil is one of those classic dishes you think of when planning Sunday dinner or a large gathering. With this beef roast recipe, you'll cook a perfect London Broil that'll have everyone asking for a second helping.
Recipe: www.certifiedangusbeef.com/re...
INGREDIENTS:
1 (2 - 2 1/2) pound Certified Angus Beef ® shoulder clod roast (London broil)
1 cup beef stock
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons dried Italian seasoning
1 tablespoon light olive oil, canola or vegetable oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter, cut in 1/2-inch dice and kept cold
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My compliment, the finest London Broil I've ever eaten! Easy recipe - excellent sauce and very tender meat.
It really is the best recipe. I used cold butter instead of oil and it came out absolutely perfect. It’s the most tender London broil I’ve ever made
Even with that thickness it should be 5ish min one side then 4 mins on other. I tried 15 mins each side and it was leather. Other than that great video, probably a mistake
Agreed! Unless you like it well done. I take my London broil out at 120 - 125 degrees but that’s my preference.
You can cook stuff many ways...it's totally preference
Every recipe says 4-5 mins per side too. Do you think she had the broiler set on low? Like how did hers not end up overcooked? I marinated this cut overnight so now I’m hoping I cook it correctly. I prefer rare beef and I’ll struggle to eat this if cooked beyond medium rare.
Agree, remember it’s still going to cook while it’s resting that’s why you don’t wanna overcook it
Very important point. Thanks for bringing it up. It’s always great for a chef to direct our attention to a pro tip.
Just made this tonight and 5 star on the taste. Hubby even liked it. So Thumbs up
Made my first ever steak using this recipe and method today, the main thing I did differently was broiling for a little over 7 minutes on each side instead. Turned out great, thank you for the easy tutorial!
Made this tonight - Amazing! Absolutely the best I've ever had - thank you - good enough for company
We're are the ingredients for the marinate?
For the London bef
@@anaefernandez-viggiano1239Basically every marinade has the same base ingredients and then you add whatever spices/herbs that you prefer. If you don’t have experience with marinades, you can find recipes just like this video. Turning it into a reduction after is just how she showed- put it in a small sauce pan and boil, then reduce to a simmer until you get the consistency you want.
That looked awesome, going to try this the wknd 👌👌👌
Hi. Because of you I became an expert.
Thank you!!!
The production of these videos, kitchen design, the 3 chefs in each video are so well spoken and professional.
Wow, thank you!
Flank is a shinning star.
we definitely need more views etc. this channel is lit. gonna keep sharing to my foodie friends
I *LOVED* the sauce recipe shown here, this is my go-to steak sauce now when I have the time to make it. That said, ignore the cooking time recommended here, unless you want your steak well done.
I need the marinade sauce
Where is the sauce recipe ?
INGREDIENTS:
1 (2 - 2 1/2) pound Certified Angus Beef ® shoulder clod roast (London broil)
1 cup beef stock
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons dried Italian seasoning
1 tablespoon light olive oil, canola or vegetable oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter, cut in 1/2-inch dice and kept cold
Zip lock bag trip is a great idea , thank you!
Great job!
I love this recipe and presentation. And it can be tailored to each person's preferences. If you want a more medium rare, simply cook for less time. It's a wonder how many are complaining about that instead of just making the adjustment.
For those who didn't read the recipe which is in the link to their website, the butter is added to the simmering marinade at the end. I noticed she forgot to mention it in the video as well, and you just have to read it on the website. A little effort to find the right information and independent thinking does wonders.
I also see a bunch of complaints because she patted the meat dry, flipped it over and set it down into its own juice left on the cutting board. Sure, it should have been done better, but again, instead of complaining, just do it the right way yourself.
I am not using the original marinade recipe to the T, I omitted the beef stock (only because I already pre-made my marinade using a similar recipe), I used fresh crushed garlic, instead of brown sugar I used 1 tbsp of coconut aminos, 2 tsp dijon mustard, 2 tbsps of the other liquid ingredients, no salt.
For the end sauce I'm not reusing the used marinade. I'm making my own sauce using the beef stock and the same ingredients in the original recipe she used with the exception of the brown sugar, which again I replaced using coconut aminos.
Listen I need you to please do some cooking videos but do it like this because I hate people who lack common sense as well and this shit would go absolutely viral
Common sense isn't that common 🤷
Excellent easier marinade. Thanks
🎯 🔥 🙌🏼
Her video says to broil 15 minutes on EACH side (30 minutes TOTAL), then she cuts it showing it’s not overcooked. Of course people are going to assume theirs will turn out the same by following the video.
They are certified to make hungry.
So delicious. Thanks for sharing.
Good job!
Excellent Thank you
Yummy 😋
I believe key points you left out are your ingredients for the marinade, whether you're letting the beef come to room temperature before marinating and/or cooking.
Looks really great. I'll be picking up a certified angus top round (unless they have that shoulder cut?), on my next grocery shopping trip.
I also love your certified angus top round for this simple recipe... I (cast iron) pan sear on both sides till nice & brown and it leaves a nice, rich fond. I use onions to deglaze that fond, cook till they're tender and starting to caramelize and I have all that yummy fond worked back up, then add the beef back and I only use water, not beef stock because I find stock takes away from a really great, true beefy flavor which your angus definitely has. I also prefer to add my own salt and I'm not wild about all those extra ingredients in stock that I can't pronounce, let alone even know what they are. Moving on, I let that beef & onions simmer till tender then mix up some flour & water and drizzle into that simmering broth for gravy simmer on low about 10-15 more minutes and it's done. Literally melt in your mouth delicious... one of my favorite meals. Between that rich fond and the beef simmering in water till tender, to my tastebuds, it's far superior than using a store bought stock or broth. With whipped potatoes and a veg and some fruit it's hard to beat. So, so good. When the kids were still home we ate that weekly and there was never leftovers. So simple, economical and always tasty.
I also love a good london broil for a change too. Already bookmarked your recipe from the website. Can't wait to try it out. Thanks👍🏼☺😋
What's a "FOND" ?
Thank you!
Would be nice to know what was in your marinade in the amounts
Thanks for this. I picked some up for $4/lb at Winn Dixie and didnt know how to prepare them.
Glad we could help!
Wait, we put in the butter 🧈 in the marinade? Or to the marinade when we're reducing it? 🤔
Making this tonight 👀
What is the cold butter for?
Thank you
Рада видеть Ваш новый вкусный рецепт....Спасибо ! 😊😊Glad to see your new delicious recipe....Thank you! 😊😊
Thank you ❤
Simple👍
You could also chuck some bone marrow butter and red wine in that marinade.😊
Great content! (Long sleeves might be classier though 😂😂😂)
I forgot to get the beef stock when I went to get everything else will it matter
What do I do with the butter. Was not shown on video.
The top round London broil is one of my favorites, but you gotta know the beef in each store, because the source is one of the most important ways to get a top round London broil that is edible, from a toughness point of view.
If it isn’t at least “CHOICE,” or better yet “PRIME.”
“SELECT,” grade top round London broil is inedible!
I like to sear mine with butter before broiling.
Chef Ashley, you are quite a dish😍
ew
Thank you for this recipe. How many minutes would you cook it for medium well?
Units done by temperature... Use a instant read thermometer when it reaches145 its done
David is right, it's going to be ' About ' 8-9 minutes each side
Just a little FYI, those thin white strands running across the top of that top round London broil, are fine strand of connective tissue, or gristle. It’s fine enough and consistent, that it’s just fine so long as your grade of beef is ‘CHOICE,” or higher.
I'm going to try this , but I like mine just a little more on the rare side , and I don't think I could wait anymore than five min. before I dig in .
How about what, and how much for marinate, etc. How much time in marinade? Does it go into fridge? Not a good production.
My mom has always cooked it with the door slightly ajar. Never closed all the way. If you can stand it....but that's just the way it is. for the past 40 years.
That’s only necessary in older, gas ovens. It was done to keep the broiler on the whole time instead of it shutting off at a certain temp.
It’s outdated and irrelevant for anyone with a somewhat modern oven.
When do i use the unsalted butter on the ingredient list? I didnt see it in the video
Tap on the link to recipe. You whisk into the marinade as you cook it.
Thank you Debbie, That seemed like what it was for. So that's what I did with it and that's is what you need it for.
I cut the time down to about 6 minutes per side. My wife enjoyed it.
I was going to say, for London Broil 15 minutes on each side will turn out to be complete shoe leather. You really only need like 10 minutes or so total
What did she use butter on?
I tried this last evening, but was surprised at the cooking time of 15 minutes per side. Looked at several other recipes online, and they all said 5 minutes each. I compromised at 7, and this resulted in a medium well cook. Not sure how you could broil it for as long as suggested.
Hers looks sooo overcooked 😅
I just made this for dinner and it's severely overcooked. It's pretty much inedible. I got my meat BOGO so the next one I'll flip at 5 min and use my leave in thermo to finish. The marinade and sauce are fantastic, however.
I had the same thoughts. My guess is that she meant 15 minutes total (7 & 7) but mispoke during filming. I'll be doing 6 & 6 tonight
Depends on the size of the cut. Hers was almost 2 inches thick so it should take the 30mins. If yours is half that size cut the time in half as well
Yes it is.
I didn't see what to do withthe 2 tablespoons of butter. Did I miss something? Thanks
I think I missed it- what was the butter for?
It's for the simmered marinade at the end. Instructions on the website.
I'm pretty clueless about cooking so I've been trying to lean by watching several of your videos.
I thought for these 'budget' cuts of beef you had to braise in liquid for hours to get it tender (breaking down the collagen and whatnot) but in this video, you just marinated and broiled for 15 minutes on each side and it done??
Could someone clarify what I'm not understanding?
Please be kind, thank you.
I'll try to help since no one else did. The marinade is what breaks down the meat to make it tender. The longer you marinate the more tender it'll be. 2-3 days marinating will usually make the meat fork-tender so a quick cook is fine for beef. Don't forget to cut across the grain for serving.
I remember LB as fairly thick. Our market sells it like a steak. u cut across the grain, sliced thin. When I was a kid we had it often because it was a cheap cut. Angus flavor is just a marketing gimmick . Beef is beef. Herford, Jersey or Holstein is fine.
Angus is an actual breed of cow. Just like “wagyu beef” is from a wagyu cow.
😊👍🏻
did i hear correctly u broil it for 30 minutes? because another site has it cooking in a covered pot in the oven for 3 hrs??!! i think i'll experiment on my own...
Like slow cooking? That’s a low temperature for longer periods. You would never cook for that long using dry methods in high heat (like broiling which is happening in this video).
I thought I was inexperienced, but some of these comments make me look like a Michelin chef 😂
Where can I find the ingredients list? Thank you!
Never mind- found it!
Were
When do we put the butter? In the marinade or when baking?
when you pull the meat out to cool down, place the butter cubes on top of the meat as soon as you place it on the board!
Put into the marinade once it is simmering as a thickener.
@@kevintodd8195 man butter don't thicken anything. Stop saying false information
wish we had a cooking time and temp and marinate time!
Why is it called a "London Broil"? I'm from the UK and I don't recognise this term or meal, some background or history would be amazing! And BTW it looks so tasty!
Why doesn’t a hamburger have any ham in it? Why isn’t Swiss Cheese made in Switzerland? Why is Mongolian Beef unheard of in Mongolia? I dunno.......
Hello! So you’re right, it has nothing to do with London at all. A London broil is a method of cooking a steak rather than a specific cut of beef. Generally, they come from the round sections or sirloins, but it’s really about the fact that it’s a rather tough cut of steak rather than the more tender areas. Because it’s less tender, it’s also less expensive, so to create something delicious and special, it’s marinated and then cooked over high heat.
My guess as to why it’s called a London broil is that they used the term to make a less appealing cut of steak sound fancier. Americans sometimes tend to gravitate toward things that sound foreign or exotic (just not *too* foreign or exotic lol), so my thought is that they called it a London broil to get people to buy it.
I just bought an London Briol for the first time and it said it was top round and looks kinda like hers I tried a 1/8th inch slice and fried ice quick like a steak, was very tender.
London Broil originated in Philly as europeans began to populate the city. So the term was meant as a status symbol because eating large cuts of beef(cooked direct to heat) was a method for the wealthy. This theory is widely accepted as the genesis but cannot be proven 100%.
I've repeatedly watched more than one host on your show talk about how important it is to pat the meat dry. So they proceed to pat the top of the meat then flip it over into the wet spot left by the bottom of the meat Does this not sound a little silly?
Yes, it does!
I noticed that, too 😂
What cut of meat is it?
I don't understand..you start at 400 and then flash a chart for a second..what do we cook this at?
I think the preheat to 400° is just to get your oven hot. Then turn it to broil when you put the 🥩 in. Broil is usually about 500-550°
What do u do with the butter. It does not say.
Where can I find the ingredients
In the more section under the video
If you want it well
Why did she season it after the marinade?
So surprised you didn't include ingrediencies for Marinade? I think I saw Kikoman in the background...so what is the "Classic Marinade"? Thanks
Thank you for your time, but I couldn't find the recipe.
It's posted in the more section under the video
Wats the marinate
😊😊😊♥️
So where are the ingrediants?
Yes Where are the ingredients?
I made this to the T and it came out reeeeeeeeel done lol
Did she use the juices from meat in that marinara or she throw it away ? :-O
We did use that in the sauce
I didn't notice where the butter on the ingredients list, was incorporated.
From our recipe instructions: "Bring reserved marinade to a boil in a small saucepan, reduce heat and simmer 10 minutes, reduce sauce by half. Whisk in butter."
@@CertifiedAngusBeefTestKitchen thank you 😊
Yes, what's up with the butter?????
It says in the instructions on the website and its used in the simmered marinade at the end.
I don’t understand why the unsalted butter should be left cold
RECIPE?
All of the juices are in the bottom of the roasting pan
Yes. London broil is a cooking method, but the way the English language works in our culture, the cut of beef used most often for the London broil BECAME the London broil, that being the top round.
We’re is ingredient
8.99 per/lb here in Maryland
INGREDIENTS:
1 (2 - 2 1/2) pound Certified Angus Beef ® shoulder clod roast (London broil)
1 cup beef stock
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons dried Italian seasoning
1 tablespoon light olive oil, canola or vegetable oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter, cut in 1/2-inch dice and kept cold
What's the marinade ?
All the wet ingredients
yeah so whats the marinade
What is the cubed butter for? (Last ingredient listed in description)
It's for the marinade at the end, but it seems she forgot to mention that in the video. I had the same question and had to read the instructions on the website.
I had same question!
@@Not_of_this_world_anymore Thank you!
Awesome! Thanks!
This is fire
Y not say the ingredients in marinade
You didn't rest it long enough. I could tell by the juices on the board after cutting. And there's nothing wrong with using a marinade thats been on raw meat when it's reduced it'll be fine.
Why doesn’t she include the ingredients for the marinade?
It's posted in the more section under the video
What was the marinate though 😩
How is it that you fail to mention the ingredients for the marinade? 😅
She didn't, the recipe is posted in the more section under the video
You should list ingredient somehow
It's posted in the more section under the video
She needs her own RUclips channel!
Hopefully, she will remember to mention the ingredients in the recipe.
She could have given the marinade recipe
It's in the description
....
🧐🧐 description dingus
They don't eat this in London, in case you were wondering.
London Broil
looks good but why this a "London" defiantly not from London
It was excellent but 15 min on each side too long - I did 12 on each side and it was a bit too long / it was more medium - I would do probably do 8 on each side the next time
im a vegan... just kidding! its meat time >: )
A few of things not consistent here. 15 mins per side seems like a lot. Patting dry then flipping steak back onto the juices...? Also she said put top rack 5 to 6 inches below broiler.... the meat shown was 5 to 6 inches below broiler not the rack. I'll look at another video for instructions
Would like the marinade recipe ?
In the description
Video starts at 00:43
There's more than enough salt in the marinade itself