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Soft London Broil



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amother
OP


 

Post Mon, Sep 05 2022, 4:43 pm
Is there such a thing? My husband bought a couple on sale but I hate tough meat. I don't care how long or whatever to cook. Recipe ideas?
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amother
Firebrick


 

Post Mon, Sep 05 2022, 5:08 pm
I made London broil the other week that came out quite tender. It’s a lean cut of meat so it’ll never melt in your mouth but it wasn’t tough at all
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amother
OP


 

Post Mon, Sep 05 2022, 5:11 pm
amother Firebrick wrote:
I made London broil the other week that came out quite tender. It’s a lean cut of meat so it’ll never melt in your mouth but it wasn’t tough at all


Recipe?
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amother
Mimosa


 

Post Mon, Sep 05 2022, 5:13 pm
I find it is not so soft when I eat it fresh, but when I make it for Shabbos lunch and it spends the night in a ziplock in my fridge, it is much softer.
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ra_mom




 
 
    
 

Post Mon, Sep 05 2022, 5:39 pm
You can't cook this cut to well done, or else it will be too chewy and dry.
Keep it rare or medium. Wrap well after broiling. Do not reheat. Slice thinly only when ready to serve. Very delicious and yes the slices are tender.
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amother
Jade


 

Post Mon, Sep 05 2022, 5:46 pm
Personally, I find it comes out most tender when I grill it, 6-8min per side then cover with foil right away. I just put on olive oil, salt and pepper.
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hodeez




 
 
    
 

Post Mon, Sep 05 2022, 5:51 pm
ra_mom wrote:
You can't cook this cut to well done, or else it will be too chewy and dry.
Keep it rare or medium. Wrap well after broiling. Do not reheat. Slice thinly only when ready to serve. Very delicious and yes the slices are tender.

Thank you! Now can you come over to my house and explain this to my bil who think any shade other than gray means the meat is raw At wits end
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ra_mom




 
 
    
 

Post Mon, Sep 05 2022, 5:51 pm
hodeez wrote:
Thank you! Now can you come over to my house and explain this to my bil who think any shade other than gray means the meat is raw At wits end

LOL
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amother
Ginger


 

Post Mon, Sep 05 2022, 5:52 pm
amother Jade wrote:
Personally, I find it comes out most tender when I grill it, 6-8min per side then cover with foil right away. I just put on olive oil, salt and pepper.
You grill the whole piece or slice and then grill?
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amother
Ginger


 

Post Mon, Sep 05 2022, 5:53 pm
ra_mom wrote:
You can't cook this cut to well done, or else it will be too chewy and dry.
Keep it rare or medium. Wrap well after broiling. Do not reheat. Slice thinly only when ready to serve. Very delicious and yes the slices are tender.
How long do you broil for on lo or high broil in the oven? uncovered or covered?
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amother
Jade


 

Post Mon, Sep 05 2022, 5:55 pm
amother Ginger wrote:
You grill the whole piece or slice and then grill?

I put the whole thing on the grill.
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pinkpeonies




 
 
    
 

Post Mon, Sep 05 2022, 5:56 pm
Any meat that is cooked low and slow will melt in your mouth and fall apart
I do it all the time with london broil
I usually make a soft meat and a grilled meat every shabbos, and I switch between brisket, corn beef and london broil for the soft meat
(Grilled meat I usually do cowboy steak)
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amother
DarkOrange


 

Post Thu, Feb 09 2023, 6:26 am
ra_mom wrote:
You can't cook this cut to well done, or else it will be too chewy and dry.
Keep it rare or medium. Wrap well after broiling. Do not reheat. Slice thinly only when ready to serve. Very delicious and yes the slices are tender.


Should I grill in grill pan or in oven?

Can I slice when cool and warm for shabbos ?
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amother
Bluebonnet


 

Post Thu, Feb 09 2023, 6:40 am
I recently made the London broil salad from Rorie Weisbergs cookbook. You need to keep it in the oven a little longer than she said. Sliced very thin and it was good!
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amother
Forsythia


 

Post Thu, Feb 09 2023, 6:45 am
We broil 5 min each side then 8-10 min in the oven at 300.
I use a rub of oil, instant coffee, chili powder
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