Yesterday was a fun day in the store. Our clients for the first time received a taste of my cooking.
Most folks loved the London Broil, this time I cooked it Sous Vide style to make sure everyone got a delicious tender bite. Somewhere around 11 am my Sous Vie changed temp from the 120 degree holding temp to 299 degrees. One person got a very rubbery overcooked piece & I apologize. At this point I rushed out to slice up the 2nd London Broil & make a fresh batch of grits. Instead of relying on my counter top model Sous Vide I brought up my real deal Anova Model. Yes I’m a kitchen gadget junkie who owns 2 type of Sous Vide. Go with the Anova, I wish I had the first time. If using an oven please find instructions in the recipe notes section.
My favorite moment was when a woman who hated grits didn’t realize she was eating grits. She kept jokingly telling me I was lying as there was no way she enjoys grits. She bought a bag, I hand wrote the recipe so she could make herself a batch this morning.
We recently began carrying Yellow & White Corn Meal from Yates Mill. The Mill is less than 10 minutes from the farm & has wonderful classes for families throughout the year. Once a month they grin Corn Meal on the old mill. A few high end restaurants in Raleigh serve it and now we sell it. Most store charge between $10- $15 for Artisan Local Corn Meal. Here at NCF we sell a 2lb bag for $5. Not bad, eh?
I promised many folks the recipe would be up today. Please look in the note section for the traditional method on cooking the London Broil. There are no photos as I did this as a last minute demonstration and began cooking late Friday Night.
|Prep Time||10 min|
|Cook Time||8-10 hours|
8 oz servings
- Heat a Large Skillet on High, Heat Sous Vide water bath to 135 degrees
- Sear each side of London Broil
- Season each side of meat with Salt, Pepper, Garlic Powder, Onion Powder, & Crushed Rosemary
- Combine Liquids place in vacuum seal bag with London Broil
- Seal bag place in Sous Vide bath for at least 8 hours.
- Remove from Sous Vide bath slice and serve over Cheddar Grits
- Combine Liquid in a 4 Quart Pan
- Heat on Medium Heat until simmering
- Slowly stir in grits with a whisk. Lower heat to Low and stir often Cook for 10 min
- Stir in Cheddar Cheese
- Season with Salt & Pepper
Below is a Steak Temperature Chart from Google
|Rare||130 to 135°|
To cook London Broil in the oven
- Season meat add marinade place in bag with marinade for 8-10 hours
- Heat Broiler to 500 degrees
- Place meat on rack over jelly roll sheet pan
- Cook for 10 minutes on each side for rare meat (add 2 min. to each side for each additional level of meat temp)
- Let sit for 7-10 minutes
- Slice thinly opposite the grain of the meat.