4-5 lb. beef rump roast (or double thick sliced round steak)

12 garlic slivers (3 cloves garlic, quartered)

12 whole cloves

1/3 c. tenderquick salt

2 c. cold water

Cut pockets in the beef and insert garlic slivers and whole cloves. Place in plastic or glass container and cover with brine made of tenderquick and water. (Be sure meat is covered with brine. If necessary, make additional brine in like proportions. Refrigerate for 10-12 days. Drain, pick out cloves and garlics, wash with cold water. Cover with cold water and simmer several hours until tender. This recipe can also be made with venison.