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Brach's Style London Broil

Brach's Style London Broil

Brach's Supermarket in Queens was one of the first kosher supermarkets to open in New York City. It was started by Sam Brach, a butcher and holocaust survivor. The supermarket sold prepared food and one of its most popular dishes was this London broil. The recipe was handed over to a kosher website by Sam's daughter.

London broil refers to a large piece of meat - usually flank or top round - that is marinated and then broiled. The marination helps soften what are otherwise very lean and therefore tough (but often very cheap) beef cuts. There are tons of recipes out there - Jewish and otherwise - and this one was quite good. My daughter found it a little sweet, but I found it quite tasty. The key is to cook it up to medium rare, as otherwise it can become even tougher. Note that while the original recipe called for specific brands of soy sauce and balsamic vinegar, I just used what I had at home.


Brach's Style London Broil


  • 2 lbs London Broil (flank or top round roast)
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup soy sauce
  • 2 Tbsp Dijon mustard
  • 1/3 cup brown sugar
  • 4 garlic cloves, crushed


Place the beef in a plastic bag or other container. Top with the olive oil, balsamic vinegar, soy sauce, Dijon mustard, brown sugar and garlic. Mix well, making sure the whole roast is covered by the marinade. Marinade in the refrigerator for at least 30 minutes or up to overnight. Remove.

Preheat broiler. Transfer roast to an oven-safe glass baking pan large enough to accommodate it. Broil for 5-8 minutes per side, or until medium-rare.

Adapted from a recipe at

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