London Broil Falling Down

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The idea of cooking meat always scares me. I have always stayed away of any form of red meat that is not ground or minced. You never want to be the one who serves the rubbery chewy piece of meat to your guests. Recently, I have taken the bull by the horns (no pun intended) and decided I was going to learn to cook meat.

The whole process just placed stumbling block after hurdle trying to trip me up. Firstly, I had to go to the butcher and pick out the correct cut of meat. They have this whole diagram with numbers correlating to different parts of the cow, similar to this picture (only much more complicated in real life): 

After staring at this diagram for eternity, it still did not help me chose the right cut of meat. Do I want rib, brisket, top sirloin, bottom sirloin? With my head's looming implosion, I quickly called my mother. Five minutes later and I find myself walking out of the butcher with a nice big shoulder london broil. 

Now what to do next? If picking out the meat wasn't tough enough, the idea of turning it into a perfect dish seemed even more impossible. Once again my mother came to the rescue with suggestions and specific instructions of how not to mess this up. 

After doing extensive research, the next logical step pointed to marinading the meat overnight to make it as soft and juicy as possible. As per my mother's instructions I threw together some oil, soy sauce, honey, rosemary, and garlic and let the meat marinade in a bag over night. The transformation of it the next morning was a sure sign I was headed in the right direction. It was darker, having soaked up all the juices, and definitely looked ready to cook. 

I placed it in a pan and put it into the oven at 220 degrees Celsius for 7 minutes on each side to brown. Next, in order to preserve the savory juices, I added a little water to the bottom of the pan and covered the meat with tin foil. I reset the oven to 150 Celsius and let the meat cook for 45 minutes until the juices ran clear. The key was to make sure that it was still a little pink on the inside so that it wouldn't dry out. Once cooled, slice it (against the grain). Overall, I'd say my first attempt was a good one, especially since none was left. 

London Broil

3-4 lb london broil 

1/2 cup oil

1/2 cup soy sauce

1/4 cup honey

3 tablespoons rosemary

6 cloves garlic, minced

salt and pepper

1. Combine all ingredients and let marinade in a bag overnight

2. Cook at 220 Celsius uncovered for 15 minutes browning each side

3. Cover and cook for 45 minutes until juices run clear at 150 Celsius

4. Cool and slice

5. Reheat to serve

Enjoy!