drunken rump roast

How To Make drunken rump roast

• 1

  Tie the peppercorns, cloves, bay leaf and thyme in a piece of damp cheesecloth.
• 2

  Heat the oil in a large, heavy, nonreactive pot set over high heat.
• 3

  Add the roast and sear on all sides until browned.
• 4

  Add the beer and the herb packet to the pot.
• 5

  Bring to a boil, cover tightly, reduce heat, and simmer gently for 1 1/4 hours.
• 6

  Add the leeks and onions, cover and simmer for 30 minutes.
• 7

  Add the carrots and salt, and simmer for 30 minutes longer.
• 8

  Remove the roast, keep it warm, discard the cheesecloth packet and strain.
• 9

  Reserve the broth and the vegetable mixture separately.
• 10

  There should be about 6 1/2 cups broth.
• 11

  Skim off the fat and reserve 1/2 cup broth.
• 12

  Refrigerate the remaining broth for use in other recipes.
• 13

  Carve four 3/8 inch thick slices of rump roast against the grain.
• 14

  Drizzle with some of the reserved broth.
• 15

  Top each with 2-3 tablespoons of the vegetable mixture.
• 16

  Serve immediately.
• 17

  Wrap and refrigerate the remaining roast for later in the week.
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