4-5 lb. roast (chuck, rump or brisket)
3/4 c. water
2 tsp. salt
3/4 c. malt vinegar
3 tbsp. brown sugar
1/2 tsp. each ground cloves, allspice
1 tsp. ginger
1 bay leaf
1/2 tsp. coarse pepper
3/4 c. chopped onion

Brown meat, drain off fat, put meat on rack. Add 3/4 cup water. Cover and simmer 1 hour. Remove meat and cut in 1/2 inch thick slices. Return to pan. Bring to boil 3/4 cup water plus remaining ingredients. Pour over meat Cover, simmer until fork tender about 1 1/2 hours. Add more water if necessary. Strain gravy and thick with flour. Use with potato dumplings and sweet sour cabbage.