4 Lb. piece of Beef, Bottom round (rump or chuck)

1 1/2 Cups Red Wine Vinegar

3 Cups Water

1 medium sized sliced Onion

3 T. Whole Mixed Spice

1 t. Salt

1 sliced Carrot

2 1/2 T. Shortening

1/4 Cup Sugar (white or brown)

1/2 Cup Red Wine

2 Gingersnaps

Directions

Mix vinegar, water, onion, spices, salt and carrot in a glass, enamel or earthenware bowl. Under refrigeration, pickle meat in this brine for three or four days, turning over several times. Drain meat and wipe dry, saving remaining brine for the gravy. Grease heavy roasting pan with shortening. Sear meat on both sides. Add part of the marinade and cover tightly; then roast in 300 degree oven for about 1 1/2 hours, basting meat occasionally. When meat is almost done, sprinkle sugar over meat. Roast 5 or 10 minutes more, turning meat while roasting until sugar is dissolved. Thicken remaining marinade with flour and crushed gingersnaps. Mix well and pour over meat. Roast meat for half hour or more until gravy is creamy and thick. Remove meat. Stir wine into gravy and strain.  Serves 8

Submitted by: Erwin Asam