INGREDIENTS
1 tablespoon salad oil
1 small piece salt pork (1/8 pound)
1 boneless rump roast (4-5 pounds)
2 teaspoons salt
¼ teaspoon pepper
1 onion sliced
1 bay leaf
1 tablespoon brown sugar
½ teaspoon dry thyme
1 teaspoon grated Hale orange rind
2 cups Hale orange juice
2 Tablespoons Hale Grapefruit juice
1 ½ tablespoons flour
PREPARATION
In a large dutch oven, heat oil. Cut salt pork into small cubes and brown in oil. When the pork is brown, add the roast and brown on all sides very carefully. Bring the orange and grapefruit juices to a boil and pour over the roast with all the remaining ingredients, except flour. Cover and simmer over very low heat until tender, about 3 hours. Turn the meat once while cooking. Remove the roast from the pan. Skim most of the fat from the liquid, then add the flour to a small amount of the liquid, making a smooth paste. Add to liquid in pan and cook until thickened. Garnish sliced meat with orange slices and serve with the strained gravy.