2 1/2 lb. bottom round
2 tbsp. cooking oil
1/4 tsp. ground ginger
1 tbsp. currant jelly
1 tbsp. tomato paste
1 tsp. Worcestershire sauce
Salt and pepper
Beef broth to cover meat
3/4 c. red wine
Flour

MARINADE:

2 c. red wine vinegar
2 c. water
1 c. red wine
1 tbsp. pickling spice
1/2 tsp. black peppercorns
2 bay leaves
1 med. onion, chopped
1 celery stalk, chopped
1 carrot, sliced

Put marinade ingredients into pot, bring to a boil; let cool. Place meat into cool marinade, cover and put into refrigerator to marinate for 3 days, turning meat daily while marinating.

In a heavy pot, heat cooking oil and brown the meat on all sides. Strain marinade and save liquid. Add strained vegetables to pot and brown. Now add 2/3 of marinade liquid. Then add ginger, currant jelly, tomato paste, Worcestershire sauce, salt and pepper to taste. Add beef broth enough to cover the meat. Cover and cook meat until tender, about 2 hours.

Take the red wine and enough flour to make a smooth paste; this will be used to thicken the gravy. When meat is done, remove from pot and stir in the wine-paste to liquid, cook for 2 to 3 minutes. Strain the gravy. Slice the meat. Pour gravy on top and serve.

Serves 4.