Drunken Rump Roast- Master Recipe (RR)

* Exported from MasterCook *

Drunken Rump Roast - Master Recipe (RR)

Recipe By : SF Chronicle, Jan. 31, 1996 - WEEKEND COOK
Serving Size : 16 Preparation Time :0:15
Categories : Beef Main Dish
Sf Chronicle

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 peppercorns
4 cloves -- whole
1 bay leaf
1 thyme sprig
1 tablespoon vegetable oil
6 pounds rump roast -- trimmed
4 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 teaspoon salt

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.

Serves 4 with leftovers.

See notes for names of leftover recipes and other suggestions.

NOTES : Use leftovers in: Cheddar-Beer Soup Shredded Beef and Vegetable Salad
Baked Beefy Tomato Rigatoni Open-Faced Rump Roast Sandwiches Rump Roast
Casserole

By Judi Moseley <judi@moseleygroup.com> on Jan 4, 1998.



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