2 tbsp. butter
4 lb. boned rump roast
1 tsp. salt
1/2 tsp. pepper
2 bouillon cubes dissolved in 2 c. water
2 onions, sliced
2 bay leaves
12 whole allspice
6 whole black pepper
2 tbsp. vinegar
2 tbsp. brandy
2 tbsp. molasses
5 tbsp. flour
1 c. light cream

In Dutch oven, brown beef in butter on all sides (approximately 15 to 20 minutes). Sprinkle with salt and pepper. Add bouillon, onions, vinegar, brandy, molasses, bay leaves, allspice and black pepper. The bay leaves, allspice and black pepper can be put in a tea-ball for easy removal. Simmer covered for 3 hours or until fork-tender. Remove to heated platter - keep warm. Make gravy using flour and cream, stirring until thick. Slice beef and pass gravy separately.