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Categories:
rump roast onions carrots apple cider vinegar brown sugar bouquet garni cloves potatoes butter parsley
Viewed: 44 - Published at: 7 years agoIngredients
- 2 3/4 pounds rump roast trimmed
- 2 onions cut into wedges
- 2 carrots peeled, chopped
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 bouquet garni
- 10 whole cloves
- 2 pounds baby potatoes
- 3 1/2 tablespoons butter
- 3 tablespoons fresh parsley leaves chopped
Method
- Place rump roast in a large, heavy-bottomed saucepan along with onions, carrots, vinegar, brown sugar, bouquet garni and cloves. Add enough water to just cover beef. Cover and bring to a boil. Reduce heat to low and simmer gently for 1 hour - 1 hour 30 mins, until tender. Let cool in braising liquid.
- Cook potatoes in boiling salted water for 10-15 mins, or until tender. Drain and toss with butter and parsley. Season to taste. Serve with sliced beef.
