Seek recipe -London Broil served cold

Sue said:

Have promised a beef dish for a coming pot luck even though I have no
idea what to make.

Would like something cold -- perhaps like a thinly sliced London Broil
made from the "so called" London Broil cut of Top Round.

Have any suggestions?

The only cold beef I like is roast beef sliced very thin for piling on
sandwiches. But Swedish meatballs are popular at pot lucks. If you
don't have grape jelly <g> you can serve it with lingonberries. -aem

Swedish Meatballs, adapted from Marcus Samuelsson

Yield: 24 meatballs

½ cup fine dry breadcrumbs
¾ cup heavy cream
1½ TB olive oil
1 medium yellow onion, minced
1/2 lb ground beef
1/2 lb ground veal
1/2 lb ground pork [or increase beef and veal if some won't eat pork]
2 TB honey
1 large egg
salt and freshly ground black pepper

In a small bowl, combine breadcrumbs and 3/4 cup heavy cream. Stir with
fork until smooth. Set aside. Heat the oil in a pan over medium heat,
and add the onion. Sauté until softened but not browned, about 5
minutes.

In a large bowl, combine beef, veal, pork, honey, cooked onions and
egg. Season with salt and pepper to taste. Add the breadcrumb-cream
mixture to the meat, and mix well. With wet hands (to keep the meat
from sticking) shape a meatball the size of a golf ball. If the meat is
too soft to shape, more breadcrumbs may be added to the mixture.
Continue shaping meatballs, placing on a plate brushed with water.

In a large skillet over medium-high heat melt 2 TB butter and add the
meatballs. Sauté, browning on all sides, until cooked through, about 7
minutes. Remove to a plate and discard the fat from the skillet.

Lingonberries

1 pound lingonberries
½ cup sugar

Mix the lingonberries and the sugar. Allow to sit for about 2 hours.
Serve on the side.

Sue said:

Have promised a beef dish for a coming pot luck even though I have no
idea what to make.

Would like something cold -- perhaps like a thinly sliced London Broil
made from the "so called" London Broil cut of Top Round.

Have any suggestions?

Not much else to suggest, you have it pretty well covered... perhaps a
loaf of cocktail pumpernickle and some horseradish sauce.

"Sue" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Have promised a beef dish for a coming pot luck even
though I have no
idea what to make.

Would like something cold -- perhaps like a thinly sliced
London Broil
made from the "so called" London Broil cut of Top Round.

Have any suggestions?

Sue

-= Exported from BigOven =-

London Broil

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Beef

-= Ingredients =-
1/2 cup Olive oil
1 tablespoon Lemon juice
1/2 cup Red wine
3 Garlic cloves ; smashed
1 tablespoon Salt
1 teaspoon Coarse-cracked black pepper
1/2 pound Flank steak

-= Instructions =-
In a nonreactive bowl large enough to fit flank steak
combine oil, lemon juice, wine, garlic, salt and pepper.
Add flank steak and marinate 4 hours, turning once after 2
hours. Drain flank steak, pat dry and place on a broiler
pan. Broil under preheated broiler, 10 minutes per side,
until well-browned. Transfer to cutting board and slice
against the grain. Save leftovers for sandwiches. Yield: 6
serving Recipe by: ESSENCE OF EMERIL SHOW #EE127
Posted by Addicts

** This recipe can be pasted into BigOven without retyping.
**
** Easy recipe software. Try it free at:
http://www.bigoven.com **

MoM

Sue said:

Have promised a beef dish for a coming pot luck even though I have no
idea what to make.

Would like something cold -- perhaps like a thinly sliced London Broil

made from the "so called" London Broil cut of Top Round.

Have any suggestions?

Sue

Cold meats are often accompanied by hot potatoes and with various kinds
of pickles. Horseradish sauce with cream is also very much appreciated
as an accompaniment. Add a nice mustard cream sauce and serve the
thinly sliced beef with pumpernickel bread or other strongly flavoured
dark breads cut into a size and shape to hold a piece of the beef.

If you wanted to you could marinate the beef you could do so in a few
tbs. of a good brandy (Armagnac) and 2 - 3 cups of good red burgundy
with parsley, bay leaf, thyme.

Braise the meat with the marinade and a couple of more cups of red wine
keeping it slightly underdone or rare and basting often. Remove from
the braise, sprinkle with a few tbs. of the braising liquid and keep
covered till needed in the fridge.

Ordinarily, as a main dish served hot this braised beef would have its
braising liquid thickened and turned into a nice sauce and served with
various cooked veggies. But served cold with various spicy sauces is
very nice also. Save the braising liquid for your own use.
---
JL

In article <[email hidden]>,

Sue said:

Have promised a beef dish for a coming pot luck even though I have no
idea what to make.

Would like something cold -- perhaps like a thinly sliced London Broil
made from the "so called" London Broil cut of Top Round.

Have any suggestions?

Just take the piece of meat and broil it until its rare or a little bit
more done as if you were going to serve it hot, but chill it first,
slice, and serve.

In article <[email hidden]>,

Stan Horwitz said:

Just take the piece of meat and broil it until its rare or a little bit
more done as if you were going to serve it hot, but chill it first,
slice, and serve.

Slice across the grain,
--
http://www.jamlady.eboard.com, updated 12-22-05

Sue said:

Would like something cold -- perhaps like a thinly sliced London Broil
made from the "so called" London Broil cut of Top Round.

Have any suggestions?

Cold beef is good when accompanied by an Italian green sauce. Here's
Ada Boni's Salsa Verde alla Milanese:

1 clove garlic
4 tsp. breadcrumbs soaked in vinegar
1 egg, hard boiled, finely chopped
1-2 anchovy fillets, finely chopped
1 tsp. capers, finely chopped
4 Tbsp. parsley, finely chopped
olive oil
salt to taste

Rub the inside of a bowl thoroughly with the garlic clove. Add the
bread,egg,anchovy, capers, and parsley. Mix well and stir in olive oil,
slowly, until mixture is semi-liquid. Let sit for 2 hours. Wisk lightly
then serve.

D.M.