Wednesday, May 26, 2010

Not Tatting; Recipe finally written out.

I'm told it's good, even with me having to change from my normal way of doing this --someone even asked for the recipe the next day --after having to reheat the meat; I've never heard of anyone liking reheated London Broil before, LOL... I'm still flattered...

**I will adapt this later once I get the actual times, but my oven is electric so it's funky. I'd say that 13-15 minutes would be safe for all stoves, especially since you WILL let the meat rest before cutting into it. ;-) Why let your cutting board have all the juices? LOL. Rest your meat! LOL.

12 oz. Beer (1 can)
½ tablespoon of each:  
     Onion Powder  
     Garlic Powder  
     Italian Seasoning  
     Seasoned Salt  
     Crushed Red Pepper Flakes  
     Chili Powder
1-2 Bay Leaves, depending on size of cut
1-2 cloves of garlic, depending on size of cut

  1. Pour beer, slowly, into bowl. Add spices and whisk until only a few bubbles remain (if any).

  2. Remove skin from garlic clove(s) and slice or sliver garlic.

  3. Puncture meat with paring knife and insert slivers or slices of garlic.

  4. Put frozen meat into 1-gallon zip-top bag. Pour in beer/spice mixture. Add Bay Leaf(ves).

  5. Set in refrigerator overnight, turning every few hours as convenient for you.


Take meat out several hours before dinner to allow for it to reach room temperature before cooking. Set oven to broil and allow to preheat (Usually 10-15 minutes). Save liquid for "basting". Place meat on cookie sheet sprinkled with olive oil (or broiler pan, upon preference and appliance). Use spoon to drizzle liquid over meant. Cook for 10-15 minutes. Turn meat over, spoon liquid over meat, and cook an additional 10-15 minutes (before turning, I usually give a little sprinkle of pepper). Remove from oven and cover with foil. ALLOW TO REST FOR FIFTEEN MINUTES. Remove Garlic slivers [unless you enjoy biting into chunks o' garlic], slice and enjoy!


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