Beer and Rump Pot Roast

Based on an idea from the St. Vincent's Rocks, Clifton, England

Total Time:
3 hr 20 min
Prep:
10 min
Cook:
3 hr 10 min
Ingredients
  • 3 pounds rump roast, larded with strips of pork fat (ask a butcher to do this), patted dry
  • Freshly ground salt
  • Freshly ground black pepper
  • 2 tablespoons flour
  • 1/3 cup plus 2 tablespoons clarified butter
  • 1 medium onion, thinly sliced
  • 4 bacon slices, cut into 1/2-inch pieces
  • 1 tablespoon brown sugar
  • 16 ounces. water
  • 16 ounces bitter beer, flat
  • 2 tablespoons white wine vinegar
  • 1 bay leaf
  • 3 cloves
  • 1 lemon, juiced
  • pinch cayenne
  • 2 teaspoons arrowroot
  • 12 oysters, shucked
  • 1 cup mushrooms, thinly sliced
Directions
  • Lightly flour and season meat. In a roasting pan, gently saute the onion and bacon over high heat in 1 tablespoon clarified butter untill browned. Remove bacon and onion to a dish and set aside. Add the meat and brown all over. Remove. Add bacon and onion back to pan, creating a bed. Place the meat on top and reduce heat.

  • Stir in brown sugar. Add the water, beer (reserving 3 tablespoons), wine vinegar, bay leaf, and cloves. The liquid should cover the meat half way. Cover and simmer for 2 1/2 hours. Skim the fat from the surface and remove the cooked meat to a carving board.

  • In medium saute pan, lightly saute mushrooms in the remaining tablespoon of clarified butter. Add lemon juice and cayenne.

  • Strain the meat braising liquid and return to roasting pan, skimming any remaining fat. Bring to a boil. Mix arrowroot with reserved beer and add to pan. Cook for another minute to thicken. Add the oysters and mushrooms.

  • Carve meat into thick slices. Lay meat serving platter and dress liberally with sauce.


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