3 to 4 lbs. lean beef
2 lg. onions, sliced
1 lemon, sliced
2 tbsp. sugar
1 tbsp. ginger (may be omitted)
1 tbsp. salt
12 whole black peppercorns
4 tbsp. fat
2 tbsp. flour
1 1/2 c. Dubonnet Rouge Apertif Wine

The day before it is to be cooked, buy a solid piece of lean beef rump, bottom round, should, or chuck. Place meat in deep bowl and add all of the above ingredients, except fat and flour. The meat should be more than half covered with Dubonnet Rouge. Let it stand 18 to 24 hours in a cold place, turning occasionally during the day. Remove meat from liquid; drain thoroughly, then brown all over in 2 tablespoons hot fat in heavy skillet. Add wine in which meat was marinated; cover kettle and simmer 3 to 4 hours. Add a little Dubonnet Rouge if it cooks dry.

When tender lift meat out and strain liquid in pot. In the kettle, melt 2 tablespoons fat; stir in the flour and brown lightly. Add the liquid and cook, stirring until slightly thickened. (If too thick, then mix with hot water to desired consistency.) Taste, add more salt if needed. Put meat back into gravy and heat 5 minutes longer. Serve sliced on hot platter, pouring gravy over roast. Makes 4 servings.