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  • Beer And Rump Pot Roast

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    Beer And Rump Pot Roast
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 lb rump roast larded with strips of pork fat, patted dry see * Note Salt to taste Freshly-grnd black pepper to taste
    • 2 Tbsp. flour
    • 1/3 c. clarified butter plus
    • 2 Tbsp. clarified butter
    • 1 med onion thinly sliced
    • 4 x bacon slices cut 1/2" pcs
    • 1 Tbsp. brown sugar
    • 16 ounce water
    • 16 ounce bitter beer flat
    • 2 Tbsp. white wine vinegar
    • 1 x bay leaf
    • 3 whl cloves
    • 1 x lemon juiced
    • 1 pch cayenne
    • 2 tsp arrowroot
    • 12 x oysters shucked
    • 1 c. thinly-sliced mushrooms

    Directions

    1. * Note: Ask a butcher to lard the roast for you.
    2. Lightly flour and season meat. In a roasting pan, gently saute/fry the onion and bacon over high heat in 1 Tbsp. clarified butter untill browned. Remove bacon and onion to a dish and set aside. Add in the meat and brown all over. Remove. Add in bacon and onion back to pan, creating a bed. Place the meat on top and reduce heat.
    3. Stir in brown sugar. Add in the water, beer (reserving 3 Tbsp.), wine vinegar, bay leaf, and cloves. The liquid should cover the meat half way. Cover and simmer for 2 1/2 hrs. Skim the fat from the surface and remove the cooked meat to a carving board.
    4. In medium saute/fry pan, lightly saute/fry mushrooms in the remaining Tbsp. of clarified butter. Add in lemon juice and cayenne.
    5. 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 in to pan. Cook for another minute to thicken. Add in the oysters and mushrooms.
    6. Carve meat into thick slices. Lay meat serving platter and dress liberally with sauce.
    7. Comments: Based on an idea from the "St. Vincent"s Rocks," Clifton, England.

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