Marinated Rump Roast

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READY IN: 49hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place meat in a large self-sealing plastic bag set in a large, deep bowl.
  • For marinade, in a medium bowl combine water, vinegar, onions, lemon, bay leaves, cloves, peppercorns, and the 1/4 teaspoon salt.
  • Pour over meat; seal bag.
  • Marinate in the refrigerator for 2 to 3 days, turning bag occasionally.
  • Drain meat, reserving marinade.
  • Sprinkle meat with kosher salt and pepper.
  • For a charcoal grill, arrange medium coals around a drip pan.
  • Test for medium-low heat above the pan.
  • Place meat on grill rack over drip pan.
  • Cover and grill for 1 1/4 to 1 1/2 hours or until meat is tender (160°F), brushing occasionally during the first 15 minutes with reserved marinade. (For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking. Grill as above.).
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