Recipe courtesy of Graham Kerr
Beer and Rump Pot Roast
- Total: 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.