- 1
Ingredients
- 1 Tbs whole peppercorns
- 1 Tbs whole allspice
- 1 Tbs salt
- 1 beef rump roast or bottom round roast (4 to 5 pounds)
- 4 bacon strips, diced
- 1 cup vinegar
- 1 cup water
- 12 whole peppercorns
- 12 whole allspice
- 1 large onion, sliced
- 2 bay leaves
- 1 jar (12 to 13 ounces) plum preserves or preserves of your choice
- 2 gingersnaps, crushed
- 1 cup beef broth or port wine
- 1/2 cup all-purpose flour
Preparation
Step 1
Place the tablespoons of peppercorns and allspice in a cloth bag; pound to a powder with a hammer. Mix in salt; rub over roast. Set aside.
In a large Dutch oven, cook bacon for 3-4 minutes or until fat begins to cook out. Push bacon to edge of pan.
Add roast; brown on all sides.
Add vinegar, water, whole peppercorns and allspice, onion and bay leaves; 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.
The next day, 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 or wine and flour; stir into cooking liquid.
Cook and stir until thickened and bubbly; cook and stir 1 minute more.
Slice roast and serve with gravy.