2 envelopes instant beef broth mix
3 c. boiling water
3 springs parsley
2 tsp. celery flakes
Dash liquid hot pepper sauce
4 peppercorns
3 med. onions, halved
1 tsp. Ac'cent
2 garlic cloves
1 bay leaf
1 tsp. oregano
2 tsp. salt
1 tsp. sugar
1 can (12 oz.) beer
6 to 7 lb. boned and rolled beef for boiling, chuck or round

Dissolve beef broth mix in boiling water. Add all remaining ingredients but beef. Bring to boil. Add meat and lower heat. Simmer about three hours, or until meat is tender.

Chill meat in broth overnight. Remove any fat that has risen to surface. Reheat. Remove meat to platter and keep warm while making gravy. Surround meat with mounds of well seasoned cooked vegetables of your choice. Gravy a must.