| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | German | German | 1 | Servings |
INGREDIENTS
| 3 | c | Red wine vinegar |
| 2 | c | Cold water |
| 1 | md | Onion; diced in large pieces |
| 2 | tb | Pickling spice |
| 1/4 | c | Salt |
| 1 | Carrot; sliced | |
| 4 | lb | Beef sirloin roast |
| 1/4 | c | Packed brown sugar |
| 1/4 | Gingersnaps; (up to 1/2 lb. depending on thickness desired) |
INSTRUCTIONS
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 hours or until brown on both sides and almost done. Sprinkle brown sugar over meat and roast 5 to 10 minutes more, turning meat while roasting, until 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 mixture, add gingersnaps and cook until thick and dissolved. Serve over sliced meat and dumplings. Makes about 8 servings. Printed in the Milwaukee Journal-Sentinel in 1996. Recipe by: Mader's German Restaurant, Milwaukee Posted to MC-Recipe Digest V1 #1027 by Mark Scheffler <mds@simba.moneng.mei.com> on Jan 21, 1998
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