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Roasted Irish potatoes, when done liberally drenched with butter or margarine, and maybe roasted ears of sweet com, would be perfect accompaniments. To cool things off, how about a big cabbage slaw, dressed with mayonnaise, sprinkled with paprika.
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What You Need:
(To Serve: 4)
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1 (4 - 5) Beef rump roast, rolled and tied
½ cup butter
1 cup vinegar
½ teaspoon dry mustard
1 tablespoon minced onion
1 tablespoon Pickapeppa Sauce
½ teaspoon Pimento
½ teaspoon coriander
¼ teaspoon chili powder
1 tablespoon lemon juice
1/3 cup brown sugar
Salt and pepper to taste
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Translate this recipe:
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| How To Cook: |
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1. Leave roast at room temperature for at least on hour.
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2. Start the fire in the barbecue, and let the charcoal bed burn until charcoal turns ash gray in color.
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3. Tap the gray ash from the coals with fire tongs.
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4. After you start the fire, skewer the roast on the spit rod, through the centre of the roast (if it is not centered properly, the spit will not turn.) Insert holding forks.
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5. When the fire is ready, start to brown the roast.
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6. While the roast is browning, combine the sauce ingredients in a saucepan, and heat until the butter melts. Makes about 2 cups.
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7. When roast is an even brown on all sides start to baste with the sauce, basting every 20 minutes until done.
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