Food help: What do I do with beef round, top round London broil?

[PinkInTheBlue]

I know that must seem like a "duh!" question but I'm just not sure. How tender are these? Do they cook well as a roast? In what? With what? They were BOGO at my grocery store and I don't know how they act. :)

 

Thanks!

 

Also, how do you store your meat in the freezer? Mine is purchased sitting on styrofoam plate wrapped in SaranWrap. In a really short time it gets freezer burn. How do you best repackage yours? Thanks again!

[Lara in Colo]

London broil is method of cooking this cut.

 

this is a tough cut.

I beat it too death with a tenderiser (cover the meat with plastic wrap and you will wear less of it)

I marinade it for a couple of hours (I use ginger terriaki sauce)

broil it 6 min each side for a med rare (maybe less for lower alt)

cut on the diagonal

 

another great way to use this cut:

freeze it mostly frozen,

cut paper thin (great job for a mandolin slicer)

put in stirfry

 

 

stew beef (I use any leftovers from the thin slicing (where the piece was to small to slice) and save it for beef stew or chili

 

once thinly sliced, you can use for just about anything. (I like bf stroganoff)

 

Check allrecipes.com and type in the cut of meat, you'll get lots of ideas

 

Lara

 

As to the freezing question. I double wrap in plastic and then wrap in foil. Also label well and put into a freezer bag (that never gets dirty) one large bag for chicken, beef, breakfast etc.....the large categories in your freezer--this way less gets lost and I can easily see what I have at a glance.

Edited August 5, 2010 by Lara in Colo
because I wrote boil for 6 min, I meant bRoil, big difference

[BikeBookBread]

London Broil: oven broil or outside grill HOT AND FAST. Don't let it get beyond rare to medium-rare. Definitely marinade before. Cut against the grain in thin, thin slices.

[Forget-Me-Not]

No advice on the London Broil, but I repackage my meat into Seal-n-Saver bags and I have almost zero problems with freezer burn, even when it spends extended periods of time in my deep freezer. HTH

[Laurie4b]

I know that must seem like a "duh!" question but I'm just not sure. How tender are these? Do they cook well as a roast? In what? With what? They were BOGO at my grocery store and I don't know how they act. :)

 

Thanks!

 

Also, how do you store your meat in the freezer? Mine is purchased sitting on styrofoam plate wrapped in SaranWrap. In a really short time it gets freezer burn. How do you best repackage yours? Thanks again!

 

I repackage by sticking the whole thing in a freezer ziplock and sealing it.

 

London broil: The secret recipe from an upscale steakhouse where I worked in grad school: Marinade for a few days in Kraft Italian dressing. Cook to desired doneness and cut in very thin slices across the grain. It's incredible!