One eye round 4-5 points. In a soup pot, chop and add a whole onion, skin included. Add 2 quarts of water, 1 pint vinegar, one-quarter cup pickling spice, 1 teaspoon ground ginger, salt and pepper. Bring to a boil.

In a skillet, brown the outside of the eye round and place in a bucket or pan large enough to cover with the broth. Add broth and leave for 2-3 days in the fridge.

In a covered pot, simmer the beef for 3-4 hours or until fork tender (when you prod with fork it should come right out of the beef). Remove meat carefully as not to break apart and cool for an hour. Strain broth and skim fat off top. Reserve a quart to a pan. With the remainder, make a roux of one-quarter pound butter and one cup of flour. Add slowly till thickened slightly. Slice beef and dip in broth to heat and serve with sauce on top of mashed potatoes, rosti or spatzel and red cabbage!

[Rosti is a pan sized potato pancake, similar to hash browns]