drunken rump roast

★★★★★ 1
★★★★★ 1
serves 4

Ingredients For drunken rump roast

  • 12
    peppercorns
  • 3
    carrots, peeled and chopped
  • 3 lg
    onions, diced
  • 4
    leeks, cut into 1/4" pieces
  • 4 bottle
    beer
  • 6 lb
    rump roast
  • 1 Tbsp
    vegetable oil
  • 1
    thyme sprig
  • 1
    bay leaf
  • 4
    cloves
  • 1/2 tsp
    salt

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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