Cajun Black Iron Pot Roast

Serves: 8

  5      pounds        boneless beef rump -- whole piece
  4                    garlic cloves -- slivered
                       salt and pepper
  1      cup           cider vinegar
  2      tablespoons   peanut oil
  2      cups          black coffee
  2      cups          hot water
    1/4  cup           flour -- blended with 4 tbsp
                       -- butter

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.

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