Recipe - Drunken Rump Roast - Master Recipe

12 Peppercorns
4 Cloves; whole
1 Bay leaf
1 Thyme sprig
1 tablespoon Vegetable oil
6 pound Rump roast; trimmed
4 cn (12 oz) beer
4 Leeks; One fourth inch pieces
3 Onions; large, One fourth inch dice
3 Carrots; med, One fourth inch dice
One half 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 One fourth 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 One half cups broth.

Skim off the fat and reserve One half cup broth. Rrefrigerate the remaining
broth for use in the CheddarBeer 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 23 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.

Also use as below:

Topping: Spoon tomatobeef sauce from the Baked Rigatoni recipe over rice
pilaf, baked potatoes or polenta. If desired, top with cheese and place
under broiler til bubbly.

Rootvegetable and beer soup. Simmer minced parsnips, turnips, rutabagas,
carrots and celery root in a little water. Add the beefbeer broth and a
little chopped fresh marjoram. Simmer for 5 minuites. Add a little cooked
soup pasta if you wish, just before serving the soup with grated Parmesan
cheese and freshly ground pepper.

NOTES : Use leftovers in: CheddarBeer Soup Shredded Beef and Vegetable
Salad Baked Beefy Tomato Rigatoni OpenFaced Rump Roast Sandwiches Rump
Roast Casserole
Recipe by: SF Chronicle, Jan. 31, 1996 WEEKEND COOK

Posted to MCRecipe Digest V1 #984 by Judi Moseley judi@moseleygroup.com
on Jan 4, 1998