London Broil Braised in Stout
Tender London Broil is braised in stout beer for three hours, resulting in a rich, flavorful meat dish with a robust gravy.
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Instructions
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Preheat the oven to 275 F.
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Trim fat from the London broil, then season both sides with half the salt and pepper, and dredge in cornstarch.
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Sprinkle thyme onto bacon and press firmly. Cut 6 gashes evenly into the meat and insert one piece of seasoned bacon and one garlic sliver into each.
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Sear the prepared London broil on both sides in a lightly oiled Dutch oven, then top with onion slices.
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In a separate bowl, combine bay leaf, stout, honey, red wine vinegar, and Worcestershire sauce. Pour this mixture over the onions, sprinkle with remaining salt and pepper, then cover the pot tightly with foil and a lid.
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Bake for 3 hours. After baking, remove from oven and let rest for at least 15 minutes.
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Carve against the grain, arrange on a platter, and serve with half of the pan juices, passing the rest separately.