Based on an idea from the St. Vincent’s Rocks, Clifton, England
| Total: | 3 hr 20 min |
| Prep: | 10 min |
| Cook: | 3 hr 10 min |
Ingredients
- 3 pounds rump roast, larded with strips of pork fat (ask a butcher to do this), patted dry
- Freshly ground salt
- Freshly ground black pepper
- 2 tablespoons flour
- 1/3 cup plus 2 tablespoons clarified butter
- 1 medium onion, thinly sliced
- 4 bacon slices, cut into 1/2-inch pieces
- 1 tablespoon brown sugar
- 16 ounces. water
- 16 ounces bitter beer, flat
- 2 tablespoons white wine vinegar
- 1 bay leaf
- 3 cloves
- 1 lemon, juiced
- pinch cayenne
- 2 teaspoons arrowroot
- 12 oysters, shucked
- 1 cup mushrooms, thinly sliced
Instructions
- Lightly flour and season meat. In a roasting pan, gently saute the onion and bacon over high heat in 1 tablespoon clarified butter untill browned. Remove bacon and onion to a dish and set aside. Add the meat and brown all over. Remove. Add bacon and onion back to pan, creating a bed. Place the meat on top and reduce heat.
- Stir in brown sugar. Add the water, beer (reserving 3 tablespoons), wine vinegar, bay leaf, and cloves. The liquid should cover the meat half way. Cover and simmer for 2 1/2 hours. Skim the fat from the surface and remove the cooked meat to a carving board.
- In medium saute pan, lightly saute mushrooms in the remaining tablespoon of clarified butter. Add lemon juice and cayenne.
- Strain the meat braising liquid and return to roasting pan, skimming any remaining fat. Bring to a boil. Mix arrowroot with reserved beer and add to pan. Cook for another minute to thicken. Add the oysters and mushrooms.
- Carve meat into thick slices. Lay meat serving platter and dress liberally with sauce.
Reviews
Good
Delicious!
I won’t make this again. Meat just had no taste even with all the spices called for in the recipe
I used bacon instead of pork lard and fresh beer (a maibock by Rogue instead of flat beer and it came out tasty!!!! I didn’t go forward with the mushrooms and oysters. I served it with roasted broccoli and butternut squash risotto.
My husband was sold when I said bacon was involved. Preparation was easy and the results were spectacular. They tastes was wonderful. Served with mashed potatoes, mixed veggies and bread.
I really enjoyed this but the sauce was a bit to thin. Maybe adding more arrowroot next time. Also maybe less lemon with the mushrooms and add more than a cup of mushrooms. I also didnt add the oysters and wasn’t sure what larded bacon was – just used regular thick sliced bacon. Wasn’t a simple dish in that it required multiple steps and a lot of time, but not bad – and would do this again.
Didn’t lard beef or use oysters but this was a delicious recipe. The roast was fork tender and the sauce was the best! Served with rice and roasted rutabagas. Next time will use oysters!!
Absolutely wonderful! The flavors were simply incredible. Didn’t use oysters (only change in recipie) – served beef slices over hot noodles w/fresh green salad – entire family raved (including 6 & 4 year old, so you KNOW it had to be good). Just great!
Roast turned out tender and flavorful – even though I skipped the lard and bacon for health reasons. The sauce was light and delicious. My guests loved it!
Today I’m trying this recipe with a pork roast.
Today I’m trying this recipe with a pork roast.
Easy to make , fun to lard your own beef