Mix together and sprinkle over meat: 2 stalks celery, chopped 2 onions, chopped 1/4 c. chopped parsley 1 tsp. thyme 2 cloves garlic, minced

Mix together and pour over roast. 3 tbsp. olive oil or salad oil 1/4 c. brandy or cognac

Cover and refrigerate 48 hours. Turn meat occasionally. Remove meat from marinade and pat dry with paper towel. (Does not smell good at this point. Don't let that discourage you. It's delicious when done!) Brown meat in 1 tablespoon oil and 1 tablespoon butter. Pour off any excess fat.

Pour marinade back over meat. Let cook a few minutes to soften vegetables. Add a soup bone and bring to simmer. Cover and place in 325 degree oven for 3 hours, or until meat is tender. Remove soup bone and strain juice.

Combine 1 tablespoon cornstarch with 3 tablespoons beef stock (1/2 cup water and 1 bouillon cube) and add to strained juice to thicken. Slice meat thinly. Serve on platter garnished with parsley and a small amount of sauce. Pass remaining sauce in a gravy boat.