More Info »"/>

The Triton

Career

Rump Roast with Dark Rum Sauce satisfies crew

ADVERTISEMENT

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, and 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.

INGREDIENTS:

  • 1 tsp ground allspice
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ tsp ground cloves
  • 3 pound rump roast, trimmed
  • 2 Tbsp extra virgin olive oil
  • 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

PREPARATION:

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 cup of rum, broth, garlic and bay leaves. Cook covered on low for one 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.

Rump Roast with Dark Rum. By Capt. John Wampler

Rump Roast with Dark Rum. By Capt. John Wampler

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

Enjoy, JW

Capt. John Wampler has worked on yachts for more than 25 years. Contact him through www.yachtaide.com

Share This Post

2 thoughts on “Rump Roast with Dark Rum Sauce satisfies crew

  1. Pat Young

    In Capt. John’s wonderful looking recipe he has something called, “2 Tbsp EVOO”. This is new to me. What is EVOO?

Leave a comment

Your email address will not be published. Required fields are marked *

Please answer the question below to leave a comment. * Time limit is exhausted. Please reload CAPTCHA.

Editor’s Picks

Shipyards, towboats and marine businesses go to court over New River closure

Shipyards, towboats and marine businesses go to court over New River closure

By Dorie Cox Shipyard owners, towing and repair companies, and other marine businesses will go before a judge later this month to stop …

Captains listen, foster team work, and take responsibility with crew issues

Captains listen, foster team work, and take responsibility with crew issues

From quarrels between cabin mates to squabbles over a task, yacht crew occasionally have an issue onboard. Apart from firing someone, The …

IMO extends Manila Amendment refresher deadline

IMO extends Manila Amendment refresher deadline

I have written much in these pages over the past year concerning the 2010 Manila Amendments to the STCW Convention. And I am compelled to …

Why owners like, use and buy big boats

Why owners like, use and buy big boats

There are myriad reasons why owners choose to endure the significant cost of big-boat ownership. Some use their boats as a business tool, …