1 rolled rump roast or chuck roast
1 tsp. each fennel seed, sesame seed, anise seed, oregano
3 - 4 sport peppers (hot)

Cover roast with water. Bring to boil, simmer 2 1/2 to 3 hours. Remove roast. Let cool.

Add to the water 1 teaspoon each fennel seed, sesame seed, anise seed, oregano, 3 to 4 sport peppers. Add 1 cup water per pound. Add 1 bouillon cube per pound. Simmer for 20 minutes. Slice meat when cool. Add to juice. Simmer for 1/2 hour. If a lot of juice, don't add too much water.