DOUBLE CREOLE

3 lb rump roast
6 tbsp olive oil
3 tbsp cider vinegar
4 cloves garlic, chopped
1 hot red or green pepper, seeded, chopped
1/8 tsp dried thyme leaves
1 bay leaf, chopped
1 tsp salt
6 whole cloves
3 tbsp all purpose flour
8 beef bouillon cubes dissolved in 2 quarts boiling water
4 large onions
4 green onions, chopped
1 bunch parsley, chopped
1 bell pepper chopped
1 can (16oz) tomatoes
4 large onions
1 tsp tabasco sauce

In large bowl, combine oil and vinegar. Add roast. Turn to coat. refrigerate 4 hours, turning several times.

Make incision in meat where bone has been removed. Fill with chopped garlic, hot pepper, thyme, bay leaf and salt. Stick meat with cloves.

Sprinkle roast with flour. Place in uncovered roasting pan. roast at 300 for 30 minutes or until browned.
Cover with hot broth.

Add onion, green onion, parsley, bell pepper, tomatoes and tabasco sauce. Increase temperature to 325. Cook roast for 2 to 2 1/2 hours.

Allow roast to cool for about 20 mminutes before slicing.
Serve with sauce and vegetables.