Marinated Rump Roast - cooking recipe

Ingredients

1 lb boneless beef rump roast (rolled and tied)
1/4 teaspoon kosher salt
to taste fresh ground black pepper (optional)
1 cup water
1 cup vinegar
1 small medium onion, sliced
1/4 of a medium lemon, sliced
1 bay leaf
4 whole cloves
2 whole black peppercorns

Preparation

Place meat in a large self-sealing plastic bag set in a large, deep bowl.
For marinade, in a medium bowl combine water, vinegar, onions, lemon, bay leaves, cloves, peppercorns, and the 1/4 teaspoon salt.
Pour over meat; seal bag.
Marinate in the refrigerator for 2 to 3 days, turning bag occasionally.
Drain meat, reserving marinade.
Sprinkle meat with kosher salt and pepper.
For a charcoal grill, arrange medium coals around a drip pan.
Test for medium-low heat above the pan.
Place meat on grill rack over drip pan.
Cover and grill for 1 1/4 to 1 1/2 hours or until meat is tender (160\u00b0F), brushing occasionally during the first 15 minutes with reserved marinade. (For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking. Grill as above.).