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Ingredientes
- 3 lb rump roast larded with strips of pork fat, patted dry see * Note Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. flour
- 1/3 c. clarified butter plus
- 2 Tbsp. clarified butter
- 1 med onion thinly sliced
- 4 x bacon slices cut 1/2" pcs
- 1 Tbsp. brown sugar
- 16 ounce water
- 16 ounce bitter beer flat
- 2 Tbsp. white wine vinegar
- 1 x bay leaf
- 3 whl cloves
- 1 x lemon juiced
- 1 pch cayenne
- 2 tsp arrowroot
- 12 x oysters shucked
- 1 c. thinly-sliced mushrooms
Direcciones
- * Note: Ask a butcher to lard the roast for you.
- Lightly flour and season meat. In a roasting pan, gently saute/fry the onion and bacon over high heat in 1 Tbsp. clarified butter untill browned. Remove bacon and onion to a dish and set aside. Add in the meat and brown all over. Remove. Add in bacon and onion back to pan, creating a bed. Place the meat on top and reduce heat.
- Stir in brown sugar. Add in the water, beer (reserving 3 Tbsp.), wine vinegar, bay leaf, and cloves. The liquid should cover the meat half way. Cover and simmer for 2 1/2 hrs. Skim the fat from the surface and remove the cooked meat to a carving board.
- In medium saute/fry pan, lightly saute/fry mushrooms in the remaining Tbsp. of clarified butter. Add in 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 in to pan. Cook for another minute to thicken. Add in the oysters and mushrooms.
- Carve meat into thick slices. Lay meat serving platter and dress liberally with sauce.
- Comments: Based on an idea from the "St. Vincent"s Rocks," Clifton, England.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1057g | |
| Calories 1564 | |
| Calories from Fat 1245 | 80% |
| Total Fat 140.23g | 175% |
| Saturated Fat 71.84g | 287% |
| Trans Fat 0.0g | |
| Cholesterol 345mg | 115% |
| Sodium 1900mg | 79% |
| Potassium 790mg | 23% |
| Total Carbs 53.65g | 14% |
| Dietary Fiber 4.0g | 13% |
| Sugars 18.85g | 13% |
| Protein 26.65g | 43% |
