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Y'all all do your share of rubbin in that good food too!
Them white acre peas.....I need some trading stock for them....Now I want some with mashed taters and mustard greens and a ham steak... with craklin cornbread of course.
Wow! I have not had a chance to get here much and when I have I have been trying to catch up reading. Can't catch up because the baby cuts me off! So, I see we have a new thread now! Wow!!!
Ok, I have a London Broil, never cooked one and not sure how to do it. I am going to search for some ways here in a minute. If anyone has any ideas, please let me know!!!
Them white acre peas.....I need some trading stock for them....Now I want some with mashed taters and mustard greens and a ham steak... with craklin cornbread of course.
We didn't have any cracklins this time, so chopped up a vidalia and added that to the batter!
Ok, I have a London Broil, never cooked one and not sure how to do it. I am going to search for some ways here in a minute. If anyone has any ideas, please let me know!!!
I buy a lot of London broil, because I frequently find it on sale.At $1.95 a pound, I can't pass it up. I usually have the butcher grind it up for hamburger and I chunk up some for stew meat.
It is extremely lean and works well for those 2 applications, but because it is so lean, you have to really work it, if using it whole.
I will stick it in a freezer bag with a marinade of soy sauce, oj, ginger, garlic and a few dashes of of olive oil and let it marinade over night. Brown off both sides in a hot cast iron skillet, then in the oven on a low 275' until
it reaches desired doneness.
If I am making fried rice, I will slice the beef thin, pound it out, and put it in the same marinade for 30 min. and fry quickly for teriyaki strips.
I will be interested to see if anyone else has ideas. It is a tricky piece of meat to work with, because it turns into shoe leather in an instant.
Edit to add. I just saw the article Debsi posted and it reminded me that the proper angle of slicing is very important. Against the grain at a 45 degree angle and thin.
And it's true, all the grocery stores call it London broil, when it is top round. I don't really care. I just look for a nice lean piece and a great price. It is an amazing bargain for lean protein and the frugal minded like me.....love it.
Last edited by baseballgal; 06-09-2009 at 03:50 PM..
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