What is the difference between a Top Round Roast and a London Broil?
The London Broil pictured above was the result of my first attempt to cook food using the Nomiku Sous Vide that I won in the Cooking for One contest in December.
I thought I would give it a try, even though I had doubts about cooking a piece of meat sealed in a vacuum bag and placed in water for 10 to 12 hours.I was surprised.The London Broil was the most tender piece of meat that I have ever eaten, and it was delicious.
I seasoned the beef with a dry rub and refrigerated it over night because I could not prepare that dish in one day.I used to make this dish...
I had the local butcher cut a slice of top round that was 1-3/4" thick.The slice weighed over 3 lbs after being trimmed off the fat.I put half of it in the freezer when I got home.This recipe used half of the other half.
After removing the bag and opening it, I cut off a slice of the London Broil.It certainly wasn't what I got, but I'm not sure what to think.The meat was cooked to the highest standards.It could be cut with a butter knife or a plastic knife.Awesome.UNBELIEVABLE!
While I prepared the glaze that would be used to sear it, I let the meat rest on the counter top..
I put cooking oil into a heavy cast iron skillet and heated it on medium-high heat while the London Broil rested on the kitchen counter.
While the pan was heating, I quickly chopped the garlic cloves into a small bowl and added the herbs and spices indicated in step one.I mashed everything into a paste after adding Olive Oil.
I spread the paste over the meat, then sear it on all the sides in a matter of minutes.
I steamed fresh Brussels until they were almost tender after cutting them in half.It only took me a few seconds to heat up a small cast iron skillet with some unsalted butter and saute a sliced shallot along with the sprouts.After the sprouts were heated through and coated with butter, I put them in a bowl, squirted a little lemon juice over them, and topped them with shredded Parmesan.
I thoroughly enjoyed my dinner, which included a plate of tender, medium-rare London Broil, a side of healthy Brussels Sprouts, and a glass of red wine.
Although cooking with the Nomiku Sous Vide appliance produced truly remarkable results, it may be some time before I use it again, since I like to make meals that are quick and easy.I am aware that more tender cuts of meat, like poultry and seafood, can be cooked much quicker than a thick slice of top round, and I may try cooking chicken or duck sous vide style in the near future.I believe that a vacuum seal would enhance the cooking process.
2 years ago.
I've been Sous Vide-ing foe for several years now.If you only cook for one, you can use a large amount in single serving bags.You can freeze the rest if you want to stop the cooking process.They are already vacuum sealed, so pull out of the freezer when you need to, heat in Sous Vide water for 1/2 to 1 hour to bring up to temp, and sear.Cuts that take 24 or 48 hours are great for this method.It's possible to cook a chuck roast and pot roast for 24 hours to come out steak-like, sometimes as good as or better than prime rib in some restaurants.36 hours for a roast in a crock pot.
3 years ago
I've cooked top round using Weber's Coffee Rub.I made french dip sandwiches from 7 hours to 60 hours.I've tried both 24 and 48 hours.