4 lb. beef rump or bottom round
3/4 c. malt or wine vinegar
2 tsp. salt
3 tbsp. brown sugar
1/8 tsp. ground cloves
1/8 tsp. ground allspice
1 tsp. ground ginger
1 bay leaf
1 1/2 tsp. coarsely ground pepper
3/4 c. chopped onion
Flour

Put meat in heavy kettle or Dutch oven and brown on all sides. Remove from kettle and pour off fat. Put a rack in kettle, add meat and 3/4 cup water. Cover, bring to boil and simmer 1 hour. (Meat will not be done.) Remove meat, set on cutting board and set board in shallow pan. Cut meat in slices.

Remove rack from kettle. Put meat in kettle with any juices left in shallow pan, 3/4 cup water and rest of ingredients, except flour. Bring to boil again and simmer covered. Adding more water, if necessary, 1 1/2 hours or until tender. Remove meat to hot platter. Strain juices and thicken with small amount of flour. Simmer and pour over meat.