2 1/2 c. vinegar
2 1/2 c. water
3 onions, sliced
1 lemon, sliced
12 whole cloves
2 or 3 bay leaves
6 pepper corns
1 1/2 tbsp. salt

Combine all ingredients; let stand at room temperature for 24 hours. Then add a 3 to 4 pound rump or chuck roast. For a mild flavor, let meat marinade 24 hours in refrigerator. For tenderizing and more flavor, refrigerate in marinade 2 or 3 days. Grill for 15 to 20 minutes on each side.