Well, I just put it in the crock pot for all night on low. If it's bad in the morning, I'll throw it out.

I can't answer your question exactly, but I think that London Broil is a bit of a crapshoot. It's one of those meats that's best served on the rare side and not common to our local markets.

Here is a link that might be useful: London Broil

I must have not clicked on the "Send" button yesterday.

Do you have a pressure cooker? Probably it can tenderize the meat in less than an hour.

Long simmering will work also.

dcarch

Thanks! I put it in the crock pot until about twelve, at which time it was getting tender. So, it went into the refrig overnight and I'll finish it today.

I know all about that London Broil, crap is about right. But it's fine in some chili if it tenderized enough and it seems to be working ok today.

I wasn't going to add my other ingredients until the meat was decent.

Any kind of meat will get tender if it is cooked long enough. But, it can also get so dry and tasteless so as to be worthless. A thick sauce can cover this up to a certain degree, especially if the meat is cubed small, as it seems it is for your chili.

I have found with slow cookers, that if you are trying to cook a too-small quantity the liquid can come too close to boiling, which toughens the meat. Browning small-cube meat can be problematic in a similar way...in the course of getting it brown enough, it is cooked completely through and can toughen too much. My solution for this is to brown the meat in larger chunks, so as to get the lovely flavor for my dish, but without cooking through. Then I dice the browned pieces.

That's interesting Rachelellen. I have had meat before eventually get dry and tender at the same time and really be awful.
I have a small, old, crock pot and I put the meat in that last night.
I did brown the meat quickly but it was cut in the small cubes and later it boiled some.
It's too hot to do the dutch oven in the oven, too.

I also find that meat will get tender, but it gets "stringy" and falls apart, so it's tender, but the strands are still chewy, if that makes sense.

Like Dcarch, I will put very tough cuts in the pressure cooker and they come out nicely tender. Usually. Sometimes no matter what I do, I can cook the stuff until it falls apart and it's still stringy.

I really like a crockpot for the ability to set it outside on the porch, or to let something cook for hours without ever turning on the stove or another heat generating appliance, so when other people use theirs in the winter, I use mine more in the summer.

Annie