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Categories:
rump roast olive oil salt pepper prunes water sauce cider vinegar water brown sugar ground cloves ground cinnamon
Viewed: 4 - Published at: 5 years agoIngredients
- Roast
- 4 -5 lbs rump roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups dried prunes
- 2 cups water
- Sauce
- 1/2 cup cider vinegar
- 1/2 cup water
- 1 cup brown sugar
- 1/4 teaspoon ground cloves
- 1 teaspoon ground cinnamon
Method
- Preheat a heavy deep pan on medium-high heat.
- Add oil, and brown roast on all sides until a golden crust forms.
- Sprinkle with salt and pepper. Add prunes and 2 cups of water.
- Cover and reduce heat to simmer for 3 to 3 1/2 hours.
- Remove meat from liquid and place on a platter.
- If you wish, you can strain out the prune pieces, but save the juices!
- Stir in vinegar, water, sugar, cloves and cinnamon. Cook rapidly until a thick sauce is formed.
- Pour sauce over and around meat.
- I like to serve garlic mashed potatoes, and green beans with this dish.
