A type of sweet and sour marinated beef; oh so tender and with a very special and distinctly-flavored sauce. Good served with cooked rice, noodles, potatoes, or dumplings of any sort.

• 4 lbs. beef bottom round or rump, approx.

For Marinade:

• 2 cups red wine vinegar
• 4 cups water
• 1 large sliced onion
• 5 peppercorns
• 1 bay leaf
• 2 whole cloves

For Sauce:

• 1/4 cup flour
• 4 tbsp butter
• 2 carrots, sliced
• 1 onion, quartered
• 1 tbsp tomato paste
• 1 tbsp sugar, or to taste
• 1 tsp salt
• 1/2 cup sour cream

Marinate meat in fridge for 2 to 3 days, turning occasionally. Remove meat from marinade, straining and reserving marinade. Pat meat dry and dredge with flour. Brown in butter. Add 1 cup strained marinade, sugar, carrots, onion, tomato paste and salt.

Cook covered until meat is very tender (about 3 hours). Remove meat and force sauce through a sieve, and skim off fat. Add the sour cream, mix well and reheat. Slice the meat thickly and serve covered in sauce.