Braised Rump Roast

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<?xml version="1.0" encoding="UTF-8"?>
<!DOCTYPE recipe SYSTEM "../../dtd/recipe.dtd">
<?xml-stylesheet type="text/xsl" href="../../style/recipe.xsl" ?>
<!-- Transcribed from an original family recipe card for the Trillium University Cookbook. -->

<recipe>
	<title>Braised Rump Roast</title>
	<cook>Dorothy Earsley</cook>
	<category>Meats</category>
	<description></description>
	<prep_time></prep_time>
	<illustration href="../../images/recipes/braised-rump-roast-cards.jpg" />
	<ingredients>
		<item>2 tablespoons shortening</item>
		<item>1 clove garlic, sliced</item>
		<item>4 to 5 pound rump roast</item>
		<item>1 cup sliced onion</item>
		<item>1 teaspoon celery salt</item>
		<item>1/4 teaspoon pepper</item>
		<item>1/4 cup honey</item>
		<item>2 tablespoons vinegar</item>
		<item>3 tablespoons ginger</item>
		<item>2 tablespoons soy sauce</item>
	</ingredients>
	<directions>
		<step>Melt shortening in a heavy Dutch oven with a tight cover.</step>
		<step>Add garlic and cook slowly. Remove the garlic when it begins to brown.</step>
		<step>Brown the meat on all sides, turning as needed.</step>
		<step>Add onion; sprinkle celery salt and pepper over the meat.</step>
		<step>Combine honey, vinegar, soy sauce, and ginger. Pour over the meat.</step>
		<step>Cover and cook slowly over very low heat until the meat is fork tender, 3 to 3 1/2 hours.</step>
		<step>Turn the meat and baste several times; add more liquid if needed.</step>
	</directions>
	<yield></yield>
	<comment>Transcribed from a two-card recipe headed “From the kitchen of Dorothy Earley.”</comment>
</recipe>