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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
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Mom found this recipe many many years ago in a magazine. We generally have this at least once a year. Ingredients:
4 lbs rump roast or 4 lbs boneless bottom round roast |
1 tablespoon canola oil |
3/4 cup wine vinegar |
1 teaspoon salt |
3 tablespoons brown sugar |
1/8 teaspoon ground cloves |
1/8 teaspoon allspice |
1 teaspoon ground ginger |
1 -2 bay leaf |
1 -2 teaspoon black pepper |
3/4 cup chopped onion |
1 1/2 cups water, divided. |
flour |
water |
Directions:
1. Put oil& meat in a heavy pot or dutch oven.
2. Brown meat on all sides.
3. Remove from pot& pour off fat.
4. Put a rack in pot.
5. Add meat& 3/4 cup water.
6. Cover.
7. Bring to a boil& Simmer 1 hour (meat will not be done).
8. Remove meat.
9. Set on a cutting board in a shallow pan.
10. Cut meat in 1/2 inch slices.
11. Remove rack from pot.
12. Put sliced meat back in pot with any juices from the shallow pan.
13. Add 3/4 cup water and remaining ingredients except last 2.
14. Bring to a boil again, simmer covered (adding more water if needed) 1 1/2 hours or untill tender.
15. Remove meat to a hot platter.
16. Thicken broth with a small amount of flour& water.
17. When thickened simmer 2 minute.
18. Serve with meat.
19. 6 servings.
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