Spring, meet grill pan—on sale for $99! Shop now »
All questions

London broil... In chili?

Hi. I'm making jestei's just good chili and i think he butcher gave me the oh so mysterious London broil instead of sirloin. Will it ever tenderize? Not much luck after an hour on stovetop. Just moved the Dutch oven into a 300 degree oven. Going to give that a shot for another hour or so. Any hope or is it time to pull up the seamless app?!

asked by LizC over 1 year ago
5 answers 689 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year ago

Depending on what cut it actually is, it might tenderize eventually. If you're not going to eat it anyway, no harm in putting it in a very low 180F oven for about four hours or until it softens up.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year ago

180 because this is a good temperature to break down connective tissue.

985833cd 96ba 4c9f b066 fde0257383e5  image
added over 1 year ago

I'll give that a shot. Thanks!

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

Chili with a large chunk of meat is essentially a braise. Meats that do best under toes conditions tend to be the "lesser cuts," such as short ribs (either beef or pork), or a beef chuck roast. A tri-tip would even do well. You'll get the best results, in other words, using cuts that contain lots of collagen to hold them together. Collagen beaks down through long, slow, moist cooking, lending that silken texture and meat which is oh so easily shredded as a result. Best of all, these costs are all pretty cheap. London Broil is a lovely cut, and on the pricy end, but because of its leannes and density of muscle fibers, it does best in an acidic marinade for a while, followed by grilling.

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

I love using London Broil (aka top round..London Broil used to refer to a preparation, not a cut of meat) for homemade beef jerky. It's extremely lean and has little to no collagen. That's why it's perfect for beef jerky. Did it ever soften up? Cooking such lean meats for a long time usually toughness it. I hope it worked out for you.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.