2,300 gr rump roast 1/4 bacon drippings 50 gr shortening 1 ginger 1 salt 2 bay leaf 1 onion 240 ml water
Instructions
Have roast tied so as to hold shape. Melt shortening in heavy iron skillet. Season the meat with the ginger, salt and pepper, and sear well on all sides. Add the bay leaves, cloves, onion and water, cover tightly, and let simmer about 4- half hours.