3-6-2011 very good, used london broil again
1-20-09 great yummy used london broil as it was in the freezer
From Every Day with Rachael Ray
Prep Time: 30 min
Cook Time: 3 hr (plus resting)
5 pounds beef brisket, cut into 2-inch cubes
Salt and pepper
1 stick (4 ounces) butter
4 pounds onions, sliced
6 tablespoons flour
One 12-ounce bottle dark beer
3 cups beef broth
3 pounds yellow-fleshed potatoes, such as yukon gold, peeled and
1 cup milk
1. Preheat the oven to 325¦. Season the brisket with salt and pepper.
In a large, heavy skillet, melt 1 teaspoon butter over medium-high
heat. Working in batches, add the brisket and cook for 8 minutes;
transfer to a large Dutch oven and reserve the skillet.
2. Add 2 teaspoons butter to the skillet. Add one-third of the onions
and cook over medium heat until softened; push to the side of the pan.
Repeat with the remaining onions, then cook over medium heat,
stirring, until browned, about 8 minutes more. Transfer to the Dutch
oven. Add 3 tablespoons butter to the skillet, over medium heat; add
the flour and cook, stirring, until the mixture is golden. Whisk in
the beer, then the beef broth; bring to a boil, whisking until smooth.
3. Pour the sauce over the meat and onions and bring to a simmer over
medium heat. Cover the pot and cook in the oven for 2 hours. Remove
the lid and cook until the meat is fork-tender, 30 minutes. Set aside
and let rest for 30 minutes.
4. Meanwhile, in a large pot, place the potatoes in salted water to
cover; bring to a boil, then simmer for 15 minutes. Drain and return
to the pot. Add the remaining 4 tablespoons butter and mash. Beat in
the milk and season with salt and pepper. Serve the stew over the
This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.