NVDAILY.COM | Reader Recipes
Posted October 23, 2009 | Leave a comment
2-3 lb. London Broil (can use other beef roast cuts; this one is best)
Cut slits all over the beef deep enough to stuff the cloves of garlic well inside. Then roll the beef in a mixture of the basil and oregano. If it isn't coated, then you need more basil and oregano. Brown the roast on all sides in olive oil over high heat. Caramelize the onions in olive oil using a chef's pan or kettle large enough to hold the London Broil. To caramelize, sauté over medium/high heat until the onions begin to turn brown - about 10 minutes.
Set the browned roast on the onions and begin to add alternatively until roast is nearly covered:
can of beef consommé
If you choose a larger roast, such as a rump roast at 4 or 5 lbs, then increase the consommé, bouillon cubes and water following the above pattern until roast is nearly covered. Simmer slowly over low heat until cooked through - approximately 1/2 hour per pound of beef.
Here's how to serve it: Slice it thin, leaving garlic cloves in, and then put it back in the broth. Pile the beef as high as you like on a crusty Italian roll and spoon some of the juice over it. Serve with your favorite side salad for a simple meal.
*Note: Increase the garlic and herbs as needed to have the whole roast infused and coated with flavor.
Valerie Johnson - Front Royal
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