150 g of black plums
2 cloves
1 1/2 kg of pork rump
salt and pepper to taste
1 tablespoon of ginger paste
2 tablespoons of butter or margarine
2 cups of beef broth
6 tablespoons of heavy cream
1 tablespoon of strawberry gelée
150 g of black plums
2 cloves
1 1/2 kg of pork rump
salt and pepper to taste
1 tablespoon of ginger paste
2 tablespoons of butter or margarine
2 cups of beef broth
6 tablespoons of heavy cream
1 tablespoon of strawberry gelée
Soak the black plums in water in a saucepan
Bring to a boil, then remove from heat and let cool
Remove the pits
Leave to cool
Remove the bones
Peel the cloves, remove the seeds, and chop into cubes
Rub the inside of the meat with salt, pepper, and ginger
Spread the plums and cloves over the meat and roll it up
Secure with string
Preheat the oven to moderate temperature (180°C)
Melt the butter or margarine in a roasting pan
Roast the meat until browned on all sides
If there is too much fat, remove some of it
Pour the hot beef broth over the top
Place in the oven for 2 hours or until the meat is cooked through, adding more broth as needed
Remove the meat from the roasting pan
Add the heavy cream and stir in any browned bits from the pan
Add the strawberry gelée and season to taste with salt and pepper
Remove the string and slice the meat into thick pieces
Serve with the sauce
Serves 4.
