Cooking a Top Round (aka London Broil)
July 28th 2010 13:11
Top round isn’t a tender cut, and it doesn’t have the best flavor, but a store near me sometimes has it on sale at $2.99/pound. A common method of cooking is to sear the meat on the stove top, then finish it in the oven. I’ve found that reversing the order gives a better result.
1 – salt the meat liberally and let it stand at room temperature. If you have a cat, put the meat in the microwave with the door closed, or on top of the refrigerator. If you don’t have a cat, consider adopting one.
2 – preheat the oven to just about the lowest temperature it will operate at. Mine goes down to 175 degrees, but that depends on the oven. Cook the meat to an internal temperature of 100 degrees. You can bring it up to 105, but don’t go higher unless you want the meat well done. For a 2.5 - 3 pound top round this takes a bit over an hour.
3 – the normal procedure would be to sear the meat on the stove top in a cast iron skillet, but unless you have a good venting system, or don’t have a smoke alarm, you’re better off sticking the meat under the broiler for a few minutes. Come to think of it, if you don’t have a smoke alarm, get one. You can pick it up on your way to the shelter to adopt the cat.
4 – let the meat rest for a few minutes. Slice thinly (this is a good time to use the electric knife.) The slow cooking lets some of the enzymes in the meat tenderize the meat, although nothing will turn a top round into a tenderloin.
You can serve this with an easy mushroom sauce. Also, marinating can add flavor and help tenderize the meat. Meat tenderizer works too, but slow cooking and thin slicing are usually enough. If the cat jumps on the table and starts stealing your dinner, consider it a compliment.
1 – salt the meat liberally and let it stand at room temperature. If you have a cat, put the meat in the microwave with the door closed, or on top of the refrigerator. If you don’t have a cat, consider adopting one.
2 – preheat the oven to just about the lowest temperature it will operate at. Mine goes down to 175 degrees, but that depends on the oven. Cook the meat to an internal temperature of 100 degrees. You can bring it up to 105, but don’t go higher unless you want the meat well done. For a 2.5 - 3 pound top round this takes a bit over an hour.
3 – the normal procedure would be to sear the meat on the stove top in a cast iron skillet, but unless you have a good venting system, or don’t have a smoke alarm, you’re better off sticking the meat under the broiler for a few minutes. Come to think of it, if you don’t have a smoke alarm, get one. You can pick it up on your way to the shelter to adopt the cat.
4 – let the meat rest for a few minutes. Slice thinly (this is a good time to use the electric knife.) The slow cooking lets some of the enzymes in the meat tenderize the meat, although nothing will turn a top round into a tenderloin.
You can serve this with an easy mushroom sauce. Also, marinating can add flavor and help tenderize the meat. Meat tenderizer works too, but slow cooking and thin slicing are usually enough. If the cat jumps on the table and starts stealing your dinner, consider it a compliment.
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