2 tbsp. vegetable oil
1 med. onion, chopped
2 cloves garlic, minced
1/4 c. parsley, dried or fresh chopped
1 tbsp. brown sugar
1 tsp. ginger
1 tsp. allspice
1 c. beef broth
1/3 c. soy sauce
3 tbsp. red wine vinegar
2 to 4 lbs. boneless beef (London Broil, Brisket, Chuck, etc.)

In a saucepan, over moderate heat, saute onion in oil until soft. Add all remaining ingredients except beef and bring to a simmer. Remove marinade from heat and cool. Place beef in a marinating dish just large enough to hold it. Pour the marinade over meat, cover and refrigerate for 12 to 24 hours. Transfer meat to a platter and bring to room temperature. Heat marinade for gravy if desired. Heat a broiler pan or barbecue grill. Broil or grill the beef for 8 to 10 minutes per side. Let beef cool 5 minutes, then slice it at an angle, 1/4 inch thick to serve.