4 lb. face of the rump of beef
2 oz. fat salt pork
1 lg. onion, sliced
1 carrot
2 sprigs parsley or 1 tsp. parsley flakes
1 bay leaf
2 c. red dinner wine
1 tsp. salt
1/4 tsp. peppercorns
1 can (10 oz.) tomatoes
2 cloves garlic
1 can consomme
1 tsp. cornstarch
1 c. sherry

Cut small incisions deep into the rump and force small pieces of salt pork into the meat. Place in glass bowl and cover with onion slices, carrots and seasoning through peppercorns. Turn meat several times. Cover and marinate for at least 4 hours (the best way is overnight).

Remove meat and pat with towel to dry surface. Melt butter in deep heavy casserole and sear meat on all sides. Add marinating sauce, tomatoes, garlic, consomme and water to bring liquid up 2/3 side of meat. Cover and bake in 350 degree oven for 3 hours. Remove meat and strain sauce. Cool, allowing fat to rise to top. Remove fat; thicken sauce with cornstarch. Add sherry. Slice meat and serve with hot gravy.