1/4 c. oil
1 (4 lb.) rump roast
1 c. soy sauce
2 1/2 c. water
2 sticks cinnamon
Pinch anise seed
1/2 c. sugar (I do not use this much sugar)
1 envelope dry onion soup mix
1 c. dry sherry

Slowly heat oil in dutch oven. Brown meat on all sides. Combine soy sauce, 2 cups water, cinnamon sticks, anise seed, onion soup mix and sugar. Pour over meat. Cover. Put in 325 degree oven and bake for 3 or 4 hours during last hour add sherry. Remove meat from liquid, heat liquid to boiling and add 3 tablespoons of corn starch dissolved in 2 1/2 cup water to thicken liquid (this I never have done, thicken the liquid). Serve with poppy seed noodles, carrots and a toss salad made with avocado, grapefruit sections and mandarin oranges.