4 lb. piece of beef (chuck, rump or sirloin)
1 c. vinegar
3 c. water
1 med. sized onion
3 tbsp. whole mixed spice
1 tbsp. salt
1 sliced carrot
2 1/2 tbsp. shortening
1/2 c. flour
1/4 c. sugar (white or brown)
1/2 c. red wine
2 gingersnaps

Mix vinegar, water, onions, spices, salt and carrot in a glass, enamel or earthenware bowl. Place meat in mixture and refrigerate in this brine for 3 or 4 days, turning over several times. Remove meat and wipe dry, saving juice for gravy. Grease a 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 2 hours, baste occasionally.

When meat is almost done, sprinkle sugar over it. Roast until sugar is dissolved. Thicken remaining marinade with flour and crushed gingersnaps. Mix well and pour over meat. Roast meat for 1 hour until gravy is creamy and thick. Remove meat. Stir in wine and strain. Serves 6 to 8.