Smoked London Broil with Stout Mushroom Sauce

London broil, is it a cut of beef or style of cooking? All I know is that it is delicious, especially when smoked in the Big Green Egg. This smoked roast recipe is so simple, even I can make it without f’ing it up too badly. The dry rub is a simple brown sugar and spice mixture, and the mushroom au jus-style sauce features a stout ale.

Smoked London Broil with Stout Mushroom Sauce

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Smoked London Broil with Stout Mushroom Sauce

Smoked London Broil topped with Stout Mushroom Sauce

Ingredients

  • London broil, roughly 2 lbs
    For Dry Rub
  • ½ cup brown sugar
  • 2 TBSP Creole seasoning
  • 1 tsp kosher salt
    Stout Mushroom Sauce
  • 8 oz. stout ale
  • 1 cup beef stock
  • 1 cup brown mushrooms, sliced
  • 1 medium yellow onion, sliced
  • 2 shallots, sliced
  • 1 clove garlic, diced
  • 1 TBSP butter

Instructions

  1. Combine brown, Creole seasoning, and kosher salt into a dry rub
  2. Slather the rub all over the London broil
  3. Refrigerate for at 8 hours
  4. Bring Big Green Egg or other grill/smoker to 225ºF
  5. Add pecan wood chunks and water-filled pan
  6. Put the London broil over the pan
  7. Smoke until internal temperature of 125ºF
  8. Remove from smoke, cover with aluminum foil, and allow to rest for 15 minutes
  9. Slice, top with stout mushroom sauce, and serve
    Stout Mushroom Sauce
  1. Melt butter in sauce pan
  2. Add onion & shallots, and cook until starting to caramelize
  3. Add garlic and mushrooms
  4. Add beef stock and stout, bring to a simmer

Dry rubbed London broil
Dry rubbed London broil
London Broil smoked and sliced
London Broil smoked and sliced
Smoked London Broil topped with Stout Mushroom Sauce
Smoked London Broil topped with Stout Mushroom Sauce

 

Thoughts?