- Ready In:
- 4hrs 45mins
- 5 lbs rump roast
- 1⁄4 cup bacon drippings
- 1 teaspoon ground ginger
- 2 teaspoons salt
- 1⁄4 teaspoon pepper
- 2 bay leaves
- 5 whole cloves
- 1 small onion
- 1 cup water
- Have roast tied so it hold shape.
- Melt drippings in heavy iron dutch oven or deep skillet.
- Season the meat with the ginger, salt and pepper, and sear well on all sides.
- Add the bay leaves, cloves, onion, and water.
- Cover tightly and simmer about 4 1/2 hours or until tender.
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RECIPE SUBMITTED BY
<p>Run away, as far and as fast as you can!</p> <p>I am a historical reenactor and cooking nut! <br />( My current photo is an oil painting of me by artist : David Jones. ). <br /><br />I love to research and authenticate recipes as well as create new recipes. I try to use historicaly correct cooking methods when preparing foods from the past. <br />My wife ( of 34 years as of 2008 ) and kids ( all six of them ) have always been supportive and daring in trying the foods I cook.</p> <p>WARNING: Some of My recipes were altered when they were transfered from RecipeZaar to food.com . If any of my recipes seems wrong, they are! Please contact me if you have any questions on my recipes accuracy. Shadows</p> <p>AS OF 01/14/2010 I WILL NO LONGER BE SUBMITTING MY RECIPES OR PHOTOS TO ZAAR! 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