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Ingredients
- 3 c. Red wine vinegar
- 2 c. Cool water
- 1 med Onion, diced in large pcs
- 2 Tbsp. Pickling spice
- 1/4 c. Salt
- 1 x Carrot, sliced
- 4 lb Beef sirloin roast
- 1/4 c. Packed brown sugar
- 1/4 x Gingersnaps, (up to 1/2 pound depending on thickness desired)
Directions
- Mix vinegar, water, onion, pickling spice, salt and carrot in bowl.Pickle meat in this brine in refrigerator seven days, turning occasionally.
- When ready to cook, remove meat from brine. Save brine to make gravy later.
- Roast meat in roasting pan, uncovered, in 325-degree oven 11/2 hrs or possibly till brown on both sides and almost done.
- Sprinkle brown sugar over meat and roast 5 - 10 min more, turning meat while roasting, till sugar is dissolved and meat is browned.
- In medium-size saucepan, combine half of brine the meat was pickled in and any drippings from roasting meat. To this mix, add in gingersnaps and cook till thick and dissolved. Serve over sliced meat and dumplings.
- Makesabout 8 servings.
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