1/4 c. oil
1 (4 lb.) rump roast
1 c. soy sauce
2 1/2 c. water
2 sticks cinnamon (or 1 tsp. cinnamon)
Pinch anise seed
1 env. dry onion soup mix
1/2 c. sugar
1 c. dry sherry
3 tbsp. cornstarch

Slowly heat oil in Dutch oven or large, heavy skillet. Brown meat on all sides. Combine soy sauce, 2 cups water, cinnamon sticks, anise seed, onion soup mix and sugar. Pour over meat. Simmer covered, 3 or 4 hours, or until meat is tender (or put in crock pot 6-10 hours). Add sherry during last hour of cooking.

When meat is tender, remove to heated platter. Reserve 2 1/2 cups of cooking liquid in the skillet; bring to boiling.

In a small bowl, make a smooth mixture of cornstarch and remaining 1/2 cup water. Stir into boiling liquid; simmer, stirring constantly, until thick and translucent.