1/4 teaspoon of marjoram
2 bay leaves, crushed
1 clove garlic, crushed
1 green pepper, minced
1 small onion, minced
1/4 cup of olive oil
3 to 4 pounds of beef rump
One 16 ounce can of tomatoes with liquid
1/4 teaspoon of cinnamon
1/8 teaspoon of cloves
2 teaspoons of salt
2 cups of red wine or orange juice