Preheat oven to 200°C fan.

Marinate meat with 2 tbsp of rum, season with salt and mustard.

Peel the root vegetables, cut into quarters, cut the onion into thirds.

Heat oil in a Dutch oven. Fry the meat until nicely colored on all sides, add tomato concentrate. Add vegetables, garlic and onion and continue frying. Deglaze with remaining rum, add bay leaves and pepper corn.

Bring to a boil. Cover with a lid and roast for 2 to 3 hours until the meat is tender.

Before serving drain the jus and season to taste. Cut the meat and pepper. Serve with cooked fusilli.