Ingredients:

1 sirloin tip roast (about 2 lbs.)

4 1/2 cup red wine vinegar (divided)

1/4 cup plus 1 T. pickling spice (divided)

1 cup chopped onion plus 1/4 cup diced onion (divided)

1 cup chopped carrot

1 cup chopped celery

3/4 cup flour

1 quart beef stock

1/2 cup white vinegar

4 oz. gingersnap cookies

1 1/2 cup sugar

1 cup water

3/4 cup vegetable oil

Directions:

Marinate meat in mixture of 4 cups red wine vinegar, 1/4 cup pickling spice, 1 cup chopped onion, carrot and celery in covered container in refrigerator 5 days. Remove meat from marinade; reserve marinade.

Set meat, uncovered, in medium-size Dutch oven or roasting pan, to which about 1 to 2 cups of reserved marinade have been added. Marinade should reach a depth of about 1 inch in pan.

Bake at 350°F. 1 1/2 hours. When done, remove meat and cool slightly in order to cut.

To make gravy, in 4-quart pot combine reserved marinade, using up to 4 cups, with beef stock, remaining 1/2 cup red wine vinegar, white vinegar, remaining 1 tablespoon pickling spice, gingersnaps and sugar. Simmer 30 minutes.

Combine oil with remaining 3/4 cup flour; stir until smooth. Gradually add to gravy, stirring constantly until thickened. If gravy is not stirred constantly, it will scorch. Mixture should be the consistency of thick gravy.

When done, strain gravy through a sieve and discard solid pieces.

To serve, slice meat and add to gravy in pot. Heat through. When meat is warmed, add prepared Chateau Bread Dumplings and heat through.