4 lb. beef rump or bottom round
3/4 c. wine vinegar
2 tsp. salt
3 tbsp. brown sugar
1/8 tsp. each ground cloves and allspice
1 tsp. ground ginger
1 bay leaf
1 1/2 tsp. coarsely ground pepper
3/4 c. chopped onion

Put meat in heavy kettle or Dutch oven and brown on all sides. Remove from kettle and pour off fat. Put in rack in kettle, add meat and 3/4 cup water, cover, bring to a boil and simmer 1 hour (meat will not be done). Remove meat, set on a cutting board. Set in a shallow pan; cut meat in 1/2 inch slices. Remove rack from kettle. Put meat with juices in kettle, 3/4 cup water and remaining ingredients except flour Bring again to boil and simmer, covered, adding more water if necessary, 1 1/2 hours or until tender. Remove meat to hot platter. Strain juices and thicken with small amount of flour mixed with a little cold water. When thickened, simmer a few minutes, then pour over meat. Serves 6.