London Broil Food Po_n the Anova Way

Extra thick London Broil. Kosher salt, fresh ground pepper, Rosemary sprigs, a dash of liquid smoke (I prefer hickory). Into the deep end of the pool for 3 hours at 131 degrees. Keep in bag, put in the cooler overnight. In the morning cut into blocks, reserve the juice, pat dry and sear on each of the six sides for about 90-120 seconds each side. I have no idea how long this will keep. It doesn’t last long.


Wow! That looks great.

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