8 lb. boneless beef rump roast
Salt and pepper well
1 tbsp. sugar
3/4 c. wine vinegar
1 1/2 c. water
1/2 c. red wine
2 lg. onions
4 or 5 pods garlic cloves and allspice
4 bay leaves
Thyme
6 ginger snaps
1/4 tsp. ginger
Oregano and parsley

Soak roast in marinade for 2 days; reserve marinade. Then drain and wipe roast with paper towel to dry. Re-salt and pepper again and fry until roast is well browned. Use the onions from the marinade and brown well. Put roast back in pot and cover with marinade. Cook until roast is tender.