3 cups red wine vinegar
2 cups cold water
1 medium onion, diced in large pieces
2 tablespoons pickling spice
1/4 cup salt
1 carrot, sliced
1 (4 pound) beef sirloin roast
1/4 cup packed brown sugar
1/4 to 1/2 pound gingersnaps
Mix vinegar, water, onion, pickling spice, salt and carrot in bowl. Add roast to the brine and pickle in the refrigerator for seven days, turning occasionally.
When ready to cook, remove meat from brine. Save brine to make gravy later.
Preheat oven to 325°. Place meat in roasting pan, uncovered, for 1 ½ hours or until brown on both sides and almost done. Sprinkle brown sugar over meat and roast another 10 minutes, turning meat while roasting, until sugar is dissolved and meat is browned. Remove meat and place on serving tray.
In medium-size saucepan, combine half of the reserved brine and any drippings from the roasting pan. To this mixture, add gingersnaps and cook until thick and dissolved.
Serve sliced meat over dumplings and top with gravy. Enjoy!
*Source: Mader's German Restaurant — Milwaukee, Wisconsin