4 lb. beef, chuck or round
2 tsp. salt
1 tsp. allspice
1/2 tsp. pepper
3 tbsp. butter
3 tbsp. brandy or whiskey
1/3 c. hot bouillon
2 med. onions, sliced
3 minced anchovy fillets, or 1 tsp. anchovy paste
2 bay leaves
2 tbsp. white vinegar
2 tbsp. molasses

Rub meat with salt, allspice and pepper. Heat butter and brown meat in it on all sides. Pour brandy over hot meat and flame. Add all other ingredients and blend. Simmer covered over very low heat about 2 hours, or until meat is tender. A Dutch oven works very well for this.

Gravy (Optional) : Make gravy from pan drippings in usual manner. Flavor with 1/4 teaspoon anchovy paste and fold in 1 cup heavy cream, whipped. (This recipe is excellent also without anchovies.)