Title: Marinated London Broil
Categories: Beef Meat
Yield: 6 Servings
| 2 | tb | VEGETABLE OIL |
| 1 | | MEDIUM YELLOW ONION |
| 2 | | CLOVES OF GARLIC |
| 1/4 | c | MINCED PARSLEY |
| 1 | tb | BROWN SUGAR |
| 1 | ts | GINGER, GROUND |
| 1 | ts | ALLSPICE |
| 1 | c | LOW SODIUM BEEF BROTH |
| 1/3 | c | SOY SAUCE |
| 3 | tb | RED WINE VINEGAR |
| 2 | lb | BEEF, ROUND OR CHUCK * |
* - BEEF ROUND OR CHUCK 1 1/2" THICK, BONELESS *
~--------------------------------------------------------- * IN A MEDIUM
SIZED SAUCE PAN, OVER MODERATE HEAT, HEAT THE OIL. ADD ONION AND SAUTE
UNTIL SOFT. ADD REMAINING INGREDIENTS EXCEPT FOR THE BEEF AND BRING TO A
SIMMER. REMOVE FROM HEAT AND COOL. PLACE BEEF IN A GLASS BAKING DISH JUST
LARGE ENOUGH TO HOLD WELL. POUR MARINADE OVER THE BEEF. COVER AND
REFRIGERATE FOR 12 TO 24 HOURS. TURN MEAT OVER OCCASSIONALLY. TRANSFER MEAT
TO A PLATTER AND BRING TO ROOM TEMPERATURE. DISCARD MARINADE OR POUR OFF TO
SAUCE PAN AND HEAT AS GRAVY. HEAT BROILER PAN OR GRILL. BROIL MEAT 3 TO 4
INCHES FROM HEAT FOR 8 TO 10 MINUTES PER SIDE. LET BEEF COOL FOR FIVE
MINUTES, THEN SLICE ON AN ANGLE, 1/4" THICK. SERVE WARM.