1/4 tsp. marjoram
1 tbsp. minced parsley
2 tsp. salt
1 clove minced garlic
1 tsp. cinnamon
1/4 tsp. powdered cloves
4 tbsp. olive oil
4 to 5 lb. rump of beef
1 green pepper, minced 2 onions, chopped
2 c. canned tomatoes
1 c. red wine or orange juice
2 tbsp. cider vinegar OR 1 tbsp. lemon juice

Make paste of herbs, salt, garlic, and spices. Beat in 2 tablespoons olive oil. Rub this into meat on all sides and let stand at room temperature for 1 hour. Heat remaining olive oil in pot. Add meat and brown on all sides. Add green pepper and onions. Cook 5 minutes. Add tomatoes, wine or orange juice, and vinegar or lemon juice. Cover tightly and cook at lowest heat 3 to 4 hours. Remove meat and thicken sauce with a teaspoon cornstarch. Serve with mashed or boiled potatoes.