1

In a large, deep saucepan, place beef and cover with bay leaves, vinegar, peppercorns, cloves, onion, celery and broth.. Cover with cold water; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour. Remove beef from broth and reserve for sauce.

2

Preheat oven to 350°F. In a small bowl, combine jelly, port and rosemary. Remove beef from broth and place in a large casserole dish. Brush beef with half of the redcurrant mixture. Bake, uncovered, in hot oven, about 30 minutes or until browned all over and tender, brushing beef occasionally with remaining redcurrant mixture. Remove beef from casserole; cover to keep warm.

3

Strain broth into saucepan. Scrape remaining redcurrant glaze into saucepan and stir; bring to a boil. Reduce heat; simmer, uncovered, stirring until sauce thickens slightly.

4

Meanwhile, heat oil in medium skillet. Add cabbage, cook, stirring, for 2 minutes.

5

Top beef with sauce; serve with sautéed cabbage.