Showing posts with label London Broil. Show all posts
Showing posts with label London Broil. Show all posts

01 February 2007

Chestnut Tagliatelle With Mushrooms

I'd never tasted London Broil until my husband, in the early days of our marriage, tossed together a quick meal of it with French fries on the side and deli cole slaw.

The meat was a surprise to me: I thought London Broil was something you made from scratch. Somehow I missed the fact that it can be purchased in a cute little spiral shapes in most meat departments.

London Broil is not a cut of meat, but a way of preparing either flank steak or top round roast. It can be a bit tough, since it's threaded with muscle, so marination is necessary. It is not London at all. In fact, it is a purely American invention, I am told.

You can certainly prepare your own London Broil, of course, and when you do, it looks different than those little meat department packages. But since at our house it's a meal reserved for nights of limited time and energy, we purchase it. I marinate it for several hours in red wine and olive oil with garlic and onion. I spread a bit of crushed garlic on top, along with a very small amount of mustard and some dried herbes de Provençe and stick it under the broiler, turning often. When the meat is finished, I top it with sel de fleur and freshly ground pepper.

One of these days, I will make it instead of buying it and then report back. Maybe during spring break, when I only have my day job to worry about.

Here's what accompanied our London Broil last night: Quick Chestnut Tagliatelle with Mushrooms.

  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 2/3 cup low-sodium beef stock
  • 8 ounces button and crimini mushrooms, slice or quartered
  • 4 tablespoons red wine
  • 2 teaspoons tomato puree
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon fresh thyme
  • 2 tablespoons chopped fresh parsley
  • dash sel de fleur
  • dash freshly ground pepper
  • 8 ounces chest tagliatelle
  • grated Parmesan cheese

Pour stock into heavy sauce pan. Add onions and garlic and cook until tender, 4-5 minutes. Add the mushrooms, wine, tomato purée and soy sauce. Cook under medium heat for about five minutes. Continue to boil until liquid is reduced by about half. Add chopped herbs, a dash of salt and pepper.

Toss with freshly cooked and drained tagliatelle and top with Parmesan cheese.

Note: The chestnut pasta offers a slightly sweet taste that contrasts nicely with the earthy mushrooms. You could certainly use other pastas.

The dish passed My Ultimate Test: It tasted better the next day.

P.S. Am I the only lazy slug who uses store-bought London Broil? Anybody else want to share techniques or marinades?