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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 8 |
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I got this from a MFK Fisher book. Don't be scared of the Prunes . If they don't disintegrate in the sauce, I always strain out the chunks before I make the sauce. But the flavor will keep your hubby coming back for more! Ingredients:
4 -5 lbs rump roast |
2 tablespoons olive oil |
1 teaspoon salt |
1 teaspoon pepper |
2 cups dried prunes |
2 cups water |
1/2 cup cider vinegar |
1/2 cup water |
1 cup brown sugar |
1/4 teaspoon ground cloves |
1 teaspoon ground cinnamon |
Directions:
1. Preheat a heavy deep pan on medium-high heat.
2. Add oil, and brown roast on all sides until a golden crust forms.
3. Sprinkle with salt and pepper. Add prunes and 2 cups of water.
4. Cover and reduce heat to simmer for 3 to 3 1/2 hours.
5. Remove meat from liquid and place on a platter.
6. If you wish, you can strain out the prune pieces, but save the juices!
7. Stir in vinegar, water, sugar, cloves and cinnamon. Cook rapidly until a thick sauce is formed.
8. Pour sauce over and around meat.
9. I like to serve garlic mashed potatoes, and green beans with this dish.
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