4 lb. beef roast
1 c. white wine
1/2 c. water
2 cloves garlic, crushed
1 tbsp. vinegar
1 bay leaf
1/2 cinnamon stick
5 whole allspice
2 onions, sliced
1 c. smoked pork, cut
Salt to taste
3 kale leaves

Beef shouldn't be too fat or too lean. Place meat in a roasting pan with wine, water, vinegar, crushed garlic, bay leaf, cinnamon, allspice and salt; refrigerate overnight in this marinade. When ready to bake, add onion, smoked pork and cover meat with 3 clean kale leaves. Preheat oven at 450 degrees then lower to 350 degrees. Cook meat until tender, about 3 to 3 1/2 hours. Serves 6-8.

Cook roast in a clay pot if you have one; it tastes better.