3-4 lb. rump roast or bottom round

MARINADE:

1 c. water
1 c. vinegar
2 chopped onions
4 bay leaves
10 cloves
1 tsp. salt
1 tsp. pepper

Place meat in a glass or plastic container. Heat above marinade ingredients to hot but not boiling. Pour over meat, cover and refrigerate 3 to 4 days, turning meat once daily.

To cook, remove meat from marinade. Place meat and onions in pot and brown on all sides. Remove bay leaves from marinade and discard.