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THE RECIPE BOX: London broil can feed a family for two meals

London broil can be served up with fresh vegetable ones night and used to make sandwiches the following night. (Staff Photo: Julie Wells)

London broil can be served up with fresh vegetable ones night and used to make sandwiches the following night. (Staff Photo: Julie Wells)

London broil is on tap for this week.

It can be grilled, baked, broiled in the oven and cooked in the slow cooker. I believe most people marinate the meat for several hours, and then grill it or broiled in the oven. This week we are going with the less popular way to cook this cut of meat: the slow cooker.

Flank steak, roast and top round steak are all cuts of meat that might be labeled London broil. Whatever cut of meat it is, I learned this week how versatile and delicious it is.

So, this recipe is what I call “simple stupid.” My husband Kevin and I kept it very basic. Kevin placed the London broil in the slower cooker, used a little apple cider vinegar and cooked it for eight hours.

Apple cider vinegar, in case you didn’t already know, is supposed to help tenderize meat. I suppose you could also mix up a marinade consisting of balsamic vinegar, lemon juice, Worcestershire, and maybe even a little red pepper sauce to add to the meat.

But, again, we kept it pretty simple as far as the flavoring goes. In doing so, not only can you eat the London broil with some fresh vegetables one night, the following day you can add some type of barbecue sauce and serve it up on a sandwich.

Spring has sprung, the kids are getting out of school, and it is good to have some recipes stashed away that can feed your family for more than one meal.

London broil

2 to 2 ½ pounds of London broil

salt and pepper to taste

1 teaspoon of apple cider vinegar

Place the London broil in the Crock-Pot, adding the apple cider vinegar and salt and pepper.

Cook on low for eight hours.

Tip: Unless otherwise stated in a recipe, always leave the lid closed on a slow cooker until the timer goes off. Lifting the lid on and off can cause the necessary moisture to leave and dry out the meat.