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Prep Time: 2880 Minutes Cook Time: 60 Minutes |
Ready In: 2940 Minutes Servings: 4 |
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Sonoma Diet, Wave 1. Ingredients:
1 lb boneless beef rump roast (rolled and tied) |
1/4 teaspoon kosher salt |
to taste fresh ground black pepper (optional) |
1 cup water |
1 cup vinegar |
1 small medium onion, sliced |
1/4 of a medium lemon, sliced |
1 bay leaf |
4 whole cloves |
2 whole black peppercorns |
Directions:
1. Place meat in a large self-sealing plastic bag set in a large, deep bowl.
2. For marinade, in a medium bowl combine water, vinegar, onions, lemon, bay leaves, cloves, peppercorns, and the 1/4 teaspoon salt.
3. Pour over meat; seal bag.
4. Marinate in the refrigerator for 2 to 3 days, turning bag occasionally.
5. Drain meat, reserving marinade.
6. Sprinkle meat with kosher salt and pepper.
7. For a charcoal grill, arrange medium coals around a drip pan.
8. Test for medium-low heat above the pan.
9. Place meat on grill rack over drip pan.
10. Cover and grill for 1 1/4 to 1 1/2 hours or until meat is tender (160°F), brushing occasionally during the first 15 minutes with reserved marinade. (For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking. Grill as above.).
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