Rump Roast with Dark Rum Sauce satisfies crewApr 8, 2016 by Capt. John Wampler
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.
- 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
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
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.
Capt. John Wampler has worked on yachts for more than 25 years. Contact him through www.yachtaide.com