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 leaves
1 -2 teaspoon black pepper
3/4 cup chopped onions
1 1/2 cups water, divided.
flour
water
Directions:
Put oil& meat in a heavy pot or dutch oven.
Brown meat on all sides.
Remove from pot& pour off fat.
Put a rack in pot.
Add meat& 3/4 cup water.
Cover.
Bring to a boil& Simmer 1 hour (meat will not be done).
Remove meat.
Set on a cutting board in a shallow pan.
Cut meat in 1/2 inch slices.
Remove rack from pot.
Put sliced meat back in pot with any juices from the shallow pan.
Add 3/4 cup water and remaining ingredients except last 2.
Bring to a boil again, simmer covered (adding more water if needed) 1 1/2 hours or untill tender.
Remove meat to a hot platter.
Thicken broth with a small amount of flour& water.
When thickened simmer 2 minute.
Serve with meat.
6 servings.
Servings: 6
Time preparation: 20 min.
Time total: 158 min.