Grandma's Famous Rump Roast
My grandmother's roasts for Jewish holidays are legendary. Last March, she kindly trained Owen and I in the fine art of Rump Roast. Grandma has left us in charge of the roast this year (egads!) so it seemed like the right moment to finally write up her recipe. It's very simple, but also complicated, I guess? I will share two different lists of ingredients, based on the amount of meat you are making. For 2 ½ pounds of meat, you will need: 5 medium onions, chopped 2 cloves garlic, roughly chopped salt and pepper paprika garlic powder safflower or other mild oil for frying skewers for testing doneness And in a cheesecloth sachet: 15 peppercorns 2 bay leaves, crushed 5 whole allspice However, for a 5 pound roast (our usual holiday roast), increase this to: 5 large onions, chopped 3 cloves garlic, roughly chopped salt and pepper paprika garlic powder safflower or other mild oil for frying skewers for testing doneness And in your sachet: 20 peppercorns 3
