How To make Beer Broiled Beef
4 lb Beef, cubed
1 pt Beer
4 T Butter
3 ea Onions, sliced
1/2 c Flour
4 T Salad oil
1 t Salt
1 t Pepper, ground
2 ea Garlic cloves, chopped
Melt butter in large skillet and saute' onions until tender. Dredge beef cubes in flour and brown them in a separate skillet with oil and butter. Add browned meat, salt, pepper and garlic to onions. Add enough beer to cover. Cover tightly and simmer till meat is tender.
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Beer Can Chicken is a grilling classic, but after this recipe it may just ascend to legendary status. Take a whole chicken, rub it in spices and wrap it in bacon. Grill it with a beer using your handy Grill+ Pan and Beer Can Chicken holder. Before it’s done, cover it in a homemade glaze. The results are delicious enough to raise a glass too.
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This Sous Vide London Broil was cooked using my Avalon Bay Immersion Circulator and the broiler in my oven. After cooking the Steak Sous Vide for 6 hours, I threw it under the broiler at 500 degrees for 2 minutes on each side. The tenderness of this Top Round steak was remarkable. The only thing I would change with this Sous Vide Recipe is that I would probably finish off the Roast in a very hot cast iron skillet or on the grill. I didn't quite get the crust I was looking for on the outside of the steak.
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Sous Vide London Broil - Top Round Steak - Sous Vide Beef Recipes
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Simple Sriracha and Soy London Broil
It can be hard to resist a London Broil marinating in the refrigerator overnight, but we promise, it is worth it. By following this simple recipe, you’ll get to enjoy exceptionally tender and flavorful beef without spending a lot of time or effort in the kitchen. Now that’s a win!
Ingredients:
1 (2-2 1/2-pound) Certified Angus Beef ® shoulder clod roast (London Broil)
1 cup beef stock
1/4 cup sugar
1/4 cup soy sauce
1 tablespoon Sriracha sauce
2 tablespoons sesame oil, divided
Optional: 1-2 tablespoons fresh chopped cilantro
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Our Smoked and Seared Porterhouse Steak doesn’t require hours of low and slow cooking. We used the reverse-sear method, first cooking it low and slow over apple wood and thyme for smoky flavor. Then we turned up the heat for the final touch, a quick sear on both sides to seal in the juices.
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