....is St. Patrick's Day London Broil

For St. Patrick's Day I thought I would search out a good Corned Beef and Cabbage recipe. What I realized is I'm not a big fan of Corned Beef (not lean), Cabbage or Carrots. About the only thing I like in the dish is Potatoes. So I went another route, and failed somewhat. The flavor was wonderful, something went wrong with the meat. It was dry, but still tender, as in not chewy. And as that was the major change I made to the recipe I take full responsibility. I still recommend this recipe whole heartily, I need to work on my ability to slow cook London Broil.

Adapted from Smitten Kitchen's Southwestern Pulled Brisket with Quick Pickled Onions

Serves 4-6

The Main Event:
3 lbs London Broil
Salt
Black Pepper
2 Tbsp Olive Oil
5 Cloves Garlic, Peeled & Smashed
1 Yellow Onion, Halved & Thinly Tliced
1 Tbsp Chili Powder
3 Tbsp Cilantro
2 tsp Cumin
1/4 C Apple Cider Vinegar
1 1/2 C Water
1 (14 1/2-ounce) Can Whole Peeled Tomatoes, with their Juices
1 to 2 Chipotle Chiles en Adobo, find them Canned or Dried
2 Bay Leaves
1/4 C Molasses

For serving:
Tacos, Soft Tortillas. Pickled Onions. Broccoli Slaw mixed with a little bit of Greek Yogurt.

Season the Beef generously with Salt and Pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the Olive Oil and heat just until beginning to smoke.

Add the Meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the Crock Pot; leave the skillet on the heat.

Add Garlic, Onion, Chili Powder, Cilantro, and Cumin to drippings in the skillet and stir until fragrant, about one minute. Add Vinegar and boil until it’s almost gone, scraping the bottom of the pan with a wooden spoon. Stir in Water and pour the mixture over the brisket. 

Crush the Tomatoes through your fingers into the Crock Pot; add the Tomato Juices, Chipotles, Bay Leaves, and Molasses. Cover the cooker, set it on LOW, and cook the London Broil... and here's where I went wrong. 

I was waiting for the roomies, so I took the meat out when it reached the 'Medium' internal temperature on the Meat Thermometer. This only took an hour and a half but it dried up because I took it out. When realized what was happening I placed it back in the sauce, but it was a little too late. Again, it was delicious, but I could have done better.

For the Pickled Onions:
1/2 C Red or White Wine Vinegar
1/2 C Water
2 Tbsp Salt
1 Tbsp Sugar
2 to 3 Shots Chipotle Tabasco
1 Red Onion, Slice Thin

Meet the cook...

Here's a snapshot of what my workspace looks like as I cook. Note the produce 'garbage' bag on the left and the recipe held up in the cabinet.