|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Serve with mashed potatoes, turnips, buttered noodles, or rice for a filling meal.
The gravy is rich but thin—more like an au jus. If you prefer it thicker, you may reduce it by boiling or stir in a slurry of cornstarch mixed with water, heating until thickened.
- 2 pounds London broil (cut at least 1 inch thick; may substitute boneless beef chuck roast)
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper (freshly ground)
- 3 tablespoons cornstarch
- 1/4 teaspoon dried thyme
- 1/4 strip uncooked bacon (cut into 6 1/4-inch pieces)
- 1 large clove garlic (peeled and cut lengthwise into 6 slivers)
- 1 large onion (sliced 1/4 inch thick)
- 1 bay leaf
- 1 cup stout beer (or dark ale, at room temperature)
- 1 teaspoon honey
- 2 tablespoons red-wine vinegar
- 1 tablespoon Worcestershire sauce
Gather the ingredients.
Preheat oven to 275 F.
Trim London broil of any fat and membrane around the edges. Sprinkle meat on both sides with half the salt and pepper. Dredge the meat in the cornstarch, and pat the cornstarch into the beef.
Sprinkle thyme over bacon and press firmly into the bacon pieces. With a sharp knife, cut 6 gashes evenly spaced across the meat. Push 1 piece of bacon and 1 sliver of garlic into each gash in the meat.
Sear the London broil on both sides in a lightly oiled heavy Dutch oven pot or ovenproof casserole. Arrange onion slices on top of the meat.
Combine bay leaf, stout beer, honey, red wine vinegar, and Worcestershire sauce, stirring to combine. Pour mixture over the top of the onions. Sprinkle with remaining salt and pepper. Place a layer of heavy-duty foil over the top of the pot, and cover tightly with a lid.
Bake 3 hours without peeking. When done, remove from oven and let rest at least 15 minutes. Carve into slices cut against the grain and place on serving platter. Cover with half of the pan juices. Pass remaining pan juices in a gravy boat at the table.
Serve with mashed potatoes, turnips, buttered noodles, or rice.