Black Iron Pot Roast

Recipe Ingredients

5 lbs	2270g / 80oz	Boneless beef rump - whole piece
4		Garlic cloves - slivered
		Salt and pepper
1 cup	237ml	Cider vinegar
2 tablespoons	30ml	Peanut oil
2 cups	474ml	Black coffee
2 cups	474ml	Hot water
1/4 cup	49g / 1.7oz	Flour - blended with 4 tbsp butter

Recipe Instructions

Pierce gashes into the meat on all sides and insert slivers of garlic. Tie meat, if necessary, into a firm round shape. Rub meat with salt and pepper.

Place the roast into a deep bowl just large enough to hold it. Pour over the vinegar and allow to stand 24 hours, turning several times. Remove meat and pat dry before cooking. Heat oil in an iron pot.

Brown the meat well on all sides over high heat. Add the hot water and coffee. Cover the pot and cook, barely simmering for 4 to 6 hours, or until the meat is very tender.

When done, remove the meat to a heated platter. Skim oil from remaining juices and thicken them with flour-and-butter mixture. Cook, stirring until gravy is smooth and the desired consistency.

This makes a substantial meal, and works very well with venison substituting for beef. From the January/February/92 edition of the Louisiana Conservationist.

Source:
Paul Prudhomme

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