3 to 4 lbs. beef, bottom round or rump, should be a solid chunk of meat
1 tsp. pickling spice
1 tbsp. Worcestershire sauce, more or less to taste
1 tbsp. lemon juice, more or less to taste
1 lg. onion, sliced
2 cloves garlic, sliced, will dissolve in cooking
Flour to dredge meat
Oil to brown
Salt & pepper to taste

Season flour with salt and pepper (add garlic powder if you wish), dredge meat, coating well.

In a cast iron pot, heat oil. Brown meat well on all sides. Put meat on a trivet. Add onions, garlic and saute for a few minutes. Add pickling spice, Worcestershire sauce, lemon juice and a small amount of water to prevent burning. Cover and let simmer on a very low flame for 2 to 3 hours, turning occasionally. Liquid will increase as meat cooks. If desired add a small amount of wine and (or) a bouillon cube to gravy for added flavor. Thicken gravy with a small amount of flour and water and season to taste.