Drunken Rump Roast - Master Recipe
Ingredients
12 peppercorns
4 cloves; whole
1 bay leaf
1 thyme sprig
1 tb vegetable oil
6 lb rump roast; trimmed
4 cn (12 oz) beer
4 leeks; 1/4 inch pieces
3 onions; large, 1/4 inch dice
3 carrots; med, 1/4 inch dice
1/2 ts salt
Instructions
Tie the peppercorns,cloves, bay leaf and thyme in a piece of damp
cheesecloth.
Heat the oil in a large, heavy, nonreacataiave pot set over high heat. Add
the roast and sear on all sides until browned. Add the beer and the herb
packet to the pot. Bring to a boil, cover tightly, reduce heat, and simmer
gently for 1 1/4 hrs.
Add the leeks and onions, cover, and simmer for 30 minutes. Add the carrots
and salt, and simmer for 30 minutes longer.
Remove the roast, keep it warm, discard the cheesecloth packet and strain.
Reserve the broth and the vegetable mixture separately. There should be
about 6 1/2 cups broth.
Skim off the fat and reserve 1/2 cup broth. Rrefrigerate the remaining
broth for use in the Cheddar-Beer Soup (see recipe).
Carve four 3/8 inch thick slices of rump roast against the grain. Drizzle
with some of the reserved broth. Top each with 2-3 tablespoons of the
vegetable mixture. Serve immediately. Wrap and refrigerate the remaining
roast for later in the week.
12 peppercorns
4 cloves; whole
1 bay leaf
1 thyme sprig
1 tb vegetable oil
6 lb rump roast; trimmed
4 cn (12 oz) beer
4 leeks; 1/4 inch pieces
3 onions; large, 1/4 inch dice
3 carrots; med, 1/4 inch dice
1/2 ts salt
Instructions
Tie the peppercorns,cloves, bay leaf and thyme in a piece of damp
cheesecloth.
Heat the oil in a large, heavy, nonreacataiave pot set over high heat. Add
the roast and sear on all sides until browned. Add the beer and the herb
packet to the pot. Bring to a boil, cover tightly, reduce heat, and simmer
gently for 1 1/4 hrs.
Add the leeks and onions, cover, and simmer for 30 minutes. Add the carrots
and salt, and simmer for 30 minutes longer.
Remove the roast, keep it warm, discard the cheesecloth packet and strain.
Reserve the broth and the vegetable mixture separately. There should be
about 6 1/2 cups broth.
Skim off the fat and reserve 1/2 cup broth. Rrefrigerate the remaining
broth for use in the Cheddar-Beer Soup (see recipe).
Carve four 3/8 inch thick slices of rump roast against the grain. Drizzle
with some of the reserved broth. Top each with 2-3 tablespoons of the
vegetable mixture. Serve immediately. Wrap and refrigerate the remaining
roast for later in the week.
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