London Broil And A Woman With A Wand
Magic wands DO exist. And we call them Sous Vides. I’ve wielded mine without the glitter shower of a fairy, but I feel no less fairy godmother like with my sous vide wand. Last night I made london broil. Yes, from our cow. I didn’t know this, but several of these things come from one whole cow. The point is….I have what I think is too many of these suckers. So I dropped two into the sous vide.
London broil is not necessarily terribly tender. In the past I’ve scored it. I’ve garlic rubbed it. I’ve left it in marinade in the fridge for two days. I got tender beef in two hours in the sous vide without all the fuss and knife work and flipping and dipping of years past. It’s glorious. And it comes out perfect every time. You can pick up a sous vide wand for about a hundred bucks.
Sous Vide London Broil
Ingredients
- 1 gallon ziploc freezer bag
- 1 london broil roast
- 1/4 cup olive oil
- 1 cup marinade of your choice
- 2 tablespoons minced garlic optional depending on marinade
- 1 tablespoon peanut oil or other high heat oil
Instructions
- Preheat the sous vide wand in a large pot of water to 135. Add all the ingredients except the peanut oil to the bag, zip it close, and rub the meat through the bag to ensure coverage.
- Unzip the bag. Using displacement, slowly lower the bag into the water bath and clip to the side of the pot when the meat is submerged, leaving the top part of the bag above the water. Cook for two hours.
- Turn the sous vide wand off. Remove the bag from the pot and then remove the meat from the bag. Thoroughly pat the meat dry with paper towels and let it rest for about 20 minutes.
- In a cast iron skillet on medium high, heat the peanut oil until shimmering. Sear the meat on both sides for about 15 to 20 minutes total. Remove the meat from the pan and let it rest for about 10 minutes. Slice across the grain and serve!
