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4-5 pound rump roast

salt pork for larding (thick fat bacon)

1 T. salt

1 T sugar

6-8 cloves

6-8 peppercorns, slightly crushed

2 t. caraway seeds

6 juniper berries

1 large bay leaf

1 large clove of garlic, slightly crushed

1 large onion

1 carrot

3-4 sprigs of parsley

1/2 c. olive oil

2 c. dark beer

2 T. butter or lard

1 T. butter

2 T. flour

salt and pepper to taste.

Pot roast should be well larded. sprinkle on all sides with salt and sugar.   Place in a deep glass bowl add cloves, peppercorns, caraway seeds, juniper berries, bay leaf, garlic, onion and carrot slices and parsley.  Combine olive oil and beer and pour over meat.  Marinate in refrigerator 7-8 hours, turning every hour.

Remove meat, strain marinate and reserve.  Dry meat with paper towels.  Heat butter in a 5-quart Dutch oven.  Brown on all sides.  Add marinade to half way on the roast.  Bring to a boil, cover, reduce the heat and simmer for 3 1/2 to 4 hours, turning two or three times. Make sure the marinade level is maintained. 

Remove meat.  Skim excess fat.  Heat butter in a saucepan add flour and brown until color of cocoa.  Add cup full of cooking liquid to make the gravy.  Add more if you like gravy like I do.


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