Drunken Rump Roast
Submitted by Lonnie
Six-pound rump roast braised low and slow in four cans of beer with leeks, peppercorns, cloves, and thyme. Fork-tender, deeply savory, and designed to feed a crowd with planned leftovers all week.
YIELD
14 servingsPREP
30 minCOOK
1 hrsREADY
2 hrsThis roast is a weekend project that pays dividends all week long. A hefty rump roast gets seared hard on all sides, then braised in four full cans of beer with a cheesecloth bundle of peppercorns, cloves, bay leaf, and fresh thyme. The beer breaks down the tough connective tissue and leaves the meat impossibly tender.
Leeks go in after the first hour, and their sweet, mellow flavor melts into the braising liquid. The leftover broth is so rich and flavorful that it becomes the base for a Cheddar-Beer Soup later in the week.
Slice against the grain, drizzle with broth, and top with the braised vegetables. Serve four generous portions tonight and save the rest for sandwiches, tacos, or whatever else the week throws at you.
Pro Tips
- Sear the roast over high heat until you get a deep brown crust on every side. That fond on the bottom of the pot is where the flavor lives.
- Use a beer you’d enjoy drinking. A malty amber ale or brown ale works best here. Avoid hoppy IPAs, which can turn bitter during a long braise.
- Don’t skip the cheesecloth bundle. It keeps the whole spices from getting lost in the broth and makes straining clean and easy.
- Save every drop of that braising liquid. Skim the fat and refrigerate it for soups, gravies, or risotto.
Ingredients
Directions
Tie the peppercorns, cloves, bay leaf and thyme in a piece of damp cheesecloth.
Heat the oil in a large, heavy, nonreacataiave pot set over high heat.
Add the roast and sear on all sides until browned.
Add the beer and the herb packet to the pot.
Bring to a boil, cover tightly, reduce heat, and simmer gently for 1¼ hrs.
Add the leeks and onions, cover, and simmer for 30 minutes.
Add the carrots and salt, and simmer for 30 minutes longer.
Remove the roast, keep it warm, discard the cheesecloth packet and strain.
Reserve the broth and the vegetable mixture separately.
There should be about 6½ cups broth.
Skim off the fat and reserve ½ cup broth.
Rrefrigerate the remaining broth for use in the Cheddar-Beer Soup (see recipe).
Carve four ⅜ inch thick slices of rump roast against the grain.
Drizzle with some of the reserved broth.
Top each with 2 to 3 tablespoons of the vegetable mixture.
Serve immediately. Wrap and refrigerate the remaining roast for later in the week.
Serves 4 with leftovers.
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