by S. Alexander

Created on: April 29, 2008

Braised London Broil or Top Round Steak

The delicious smell of oven cooked London Broil will bring your family drifting into the kitchen long before dinner time. Two hours after I put the steaks in the oven my husband always asks anxiously "Are they done yet?" The final hour of cooking fills the house with a wonderful aroma that will linger for the remainder of the day. When I can gently prod the steaks with a fork and they literally fall apart I know they are finished cooking. I love to make gravy out of the rich broth, but my husband prefers to just sop it up straight from the dish with a piece of bread.

The inexpensive price tag on this cut of beef always made it an attractive choice at the grocery store, but until I learned to cook it properly I was disappointed by its dry and rubbery texture. I am astonished that it took me so long to figure out the simple steps to achieving a juicy and tender result every time. I like to cook 3 pounds of these steaks at 300 degrees for 3 hours to keep things simple.

There are just a few rules for cooking this type of cut properly.

1. Always sear the steaks before cooking.
2. Cook the beef in water to keep it tender and moist (this method is called braising).
3. Never add salt until after the meat is fully cooked.

If you follow these instructions I can guarantee you will be happy with the results:

Preheat oven to 300 degrees
Prepare the meat by rinsing it in cold water and patting it dry.
Season the steaks thoroughly on both sides with parsley, sage, and dill. You can vary the spices to incorporate your favorites, just be sure you don't use any seasonings that contain salt.
Heat olive oil in a skillet at a medium high heat and sear each steak for 1 minute on each side.
Place steaks in a casserole dish and cover with water.
Put the lid on the dish and cook for 3 hours as directed above.

Salt to taste and serve with rice or potatoes and your favorite vegetables for a hearty home cooked meal.

Leftovers can be used to make a delicious stew or mixed with barbecue sauce and served in sandwiches.

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