Source: Damn Yankee in a Southern Kitchen, 1973 by Helen Worth

"The spice-enlivened cider in the exceptional Maryland recipe gives the beef slight sweetness and slight acidity, making it similar to Germany's sauerbraten but more delicate in flavor."

1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon peppercorns
1 teaspoon whole allspice
2 onions, diced
1 (1-inch) stick cinnamon
1 tablespoon chopped parsley
3 pounds bottom round of beef
Quick-browning aid, optional
2 cups cider

Crush garlic with salt in mortar and pestle. Add peppercorns and allspice and crush.

Place onions, cinnamon stick, parsley and spice mixture in heavy pot.

Brush beef with quick-browning aid and place in pot, fat side up. Add cider, cover and bring liquid to boil rapidly. Lower heat and simmer until tender, about 4 hours, turning halfway through cooking.

Makes 6 plus servings.