Prep 20 mins
Cook 3 hrs 30 mins
I got this from a MFK Fisher book. Don't be scared of the "Prunes". If they don't disintegrate in the sauce, I always strain out the chunks before I make the sauce. But the flavor will keep your hubby coming back for more!
- 4 -5 lbs rump roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups dried prunes
- 2 cups water
- 1⁄2 cup cider vinegar
- 1⁄2 cup water
- 1 cup brown sugar
- 1⁄4 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- Preheat a heavy deep pan on medium-high heat.
- Add oil, and brown roast on all sides until a golden crust forms.
- Sprinkle with salt and pepper. Add prunes and 2 cups of water.
- Cover and reduce heat to simmer for 3 to 3 1/2 hours.
- Remove meat from liquid and place on a platter.
- If you wish, you can strain out the prune pieces, but save the juices!
- Stir in vinegar, water, sugar, cloves and cinnamon. Cook rapidly until a thick sauce is formed.
- Pour sauce over and around meat.
- I like to serve garlic mashed potatoes, and green beans with this dish.
This is fantastic. The sauce is more sweet than savory, but our family really loved it. I used balsamic vinegar instead of the cider but otherwise kept to the recipe.
This was just to the max wonderful. Wasn't too sure about the prunes, but it turned out to be delicious. Would not change a thing! Thanx for posting Erin.