Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb VEGETABLE OIL 1 ts ALLSPICE
1 ea MEDIUM YELLOW ONION 1 c LOW SODIUM BEEF BROTH
2 ea CLOVES OF GARLIC 1/3 c SOY SAUCE
1/4 c MINCED PARSLEY 3 tb RED WINE VINEGAR
1 tb BROWN SUGAR 2 lb BEEF, ROUND OR CHUCK *
1 ts GINGER, GROUND

* - BEEF ROUND OR CHUCK 1 1/2" THICK, BONELESS
* ---------------------------------------------------------- *
IN A MEDIUM SIZED SAUCE PAN, OVER MODERATE HEAT, HEAT THE OIL. ADD ONION
AND SAUTE UNTIL SOFT. ADD REMAINING INGREDIENTS EXCEPT FOR THE BEEF AND
BRING TO A SIMMER. REMOVE FROM HEAT AND COOL. PLACE BEEF IN A GLASS BAKING
DISH JUST LARGE ENOUGH TO HOLD WELL. POUR MARINADE OVER THE BEEF. COVER
AND REFRIGERATE FOR 12 TO 24 HOURS. TURN MEAT OVER OCCASSIONALLY. TRANSFER
MEAT TO A PLATTER AND BRING TO ROOM TEMPERATURE. DISCARD MARINADE OR POUR
OFF TO SAUCE PAN AND HEAT AS GRAVY. HEAT BROILER PAN OR GRILL. BROIL MEAT
3 TO 4 INCHES FROM HEAT FOR 8 TO 10 MINUTES PER SIDE. LET BEEF COOL FOR
FIVE MINUTES, THEN SLICE ON AN ANGLE, 1/4" THICK. SERVE WARM.

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