Wednesday, January 27, 2016

Rump Roast with Dark Rum Sauce

Back in my salad days of sailboats in the Caribbean, I did a stint at an all-inclusive resort on Martinique as a sailing instructor. Working in the French West Indies was a gas! The sailing was terrific. The island is steeped in history of colonial plantations, thick rainforests, quaint villages and pirate lore. And while the six month contract entailed 18 hour days (including putting on shows at night), the best reward was the French cuisine. Pain au chocolat, fresh tropical fruits and imported cheese was a typical breakfast. But when the sun went down, that’s what made my mouth water. This dish will make for a happy crew and is good enough for the owners.

1 teaspoon ground allspice
½ teaspoon salt
½ teaspoon black paper
¼ teaspoon ground cloves
3 pound rump roast, trimmed
2 tablespoons EVOO
1 cup dark rum, divided
½ cup beef broth
2 cloves garlic crushed and minced
2 whole bay leaves
½ cup brown sugar, packed
¼ cup lime juice


Combine allspice, salt, pepper and cloves and rub spices into the roast. Heat oil in a cast iron skillet to medium heat and brown all sides of the roast. Transfer roast to a 6 quart slow cooker and add ½ of the rum, broth, garlic and bay leaves. Cook covered on low for 1 hour.

Combine the remaining rum, brown sugar and lime juice and whisk until blended. Pour over roast and continue cooking on low for 5-6 hours.

Remove roast to cutting board and cover with tin foil. Let rest for 15 minutes before slicing. Pass remaining liquid thru a sieve to remove bay leaves and garlic. Over medium heat, reduce for 10-15 minutes. Once it has thicken, spoon sauce over meat. Serve with Old Bay red roasted potatoes and roasted asparagus.  Enjoy JW

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