Ingredients Jump to Instructions ↓

  1. 1 tablespoon whole peppercorns

  2. 1 tablespoon whole allspice

  3. 1 tablespoon salt

  4. 1 beef rump roast or bottom round roast (4 to 5 pounds)

  5. 4 bacon strips, diced

  6. 1 cup vinegar

  7. 1 cup water

  8. 12 whole peppercorns

  9. 12 whole allspice

  10. 1 large onion, sliced

  11. 2 bay leaves

  12. 1 jar (12 to 13 ounces) plum preserves or preserves of your choice

  13. 2 gingersnaps, crushed

  14. 1 cup beef broth or port wine

  15. 1/2 cup all-purpose flour

Instructions Jump to Ingredients ↑

  1. Place tablespoons of peppercorns and allspice in a cloth bag; crush. Mix in salt; rub over roast. Set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. In the same pan, brown roast in drippings, over medium heat, on all sides. Add the vinegar, water, whole peppercorns, whole allspice, onion, bay leaves and reserved bacon; bring to a boil. Reduce heat; cover and simmer for 2 hours. Stir in preserves and gingersnaps; cook 1 hour longer or until meat is tender. Chill roast overnight in cooking liquid. Skim off fat. Heat roast slowly in cooking liquid until heated through, about 1 hour. Remove roast and keep warm. Strain cooking liquid; return 3-1/2 cups to pan. Combine broth and flour; stir into cooking liquid. Bring to a boil. Reduce heat, cook and stir for 1-2 minutes or until thickened and bubbly. Slice roast; serve with gravy. Yield: 12-14 servings. If Cooking for Two: Freeze serving-size portions of meat and gravy together in airtight containers.


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