4-5 lb. beef for pot roast (brisket, bottom round, boneless chuck)
2 tsp. salt
1 tsp. ground ginger
2 1/2 c. water
2 c. cider vinegar
2 med. slices onions
2 tbsp. mixed pickling spice
2 whole bay leaves
1 tsp. whole black pepper
8 whole cloves
1/3 c. sugar
2 tbsp. fat

Wipe meat; rub with salt and ginger; put in large bowl or crock. Combine remaining ingredients, except fat; bring to a boil and pour over meat. Cool; cover and put in refrigerator for 3-4 days. Turn meat once each day. Remove meat from pickling liquid; reserve liquid. Dry meat with paper towel.

Brown meat on all sides in fat in heavy kettle. Add 1 cup reserved liquid; add half the onion and spices from liquid. Cover tightly and simmer very slowly for 2 1/2 to 3 1/2 hours or until tender, adding more liquid as needed. Remove meat to hot platter and keep warm. Stir in liquid in pan and return to heat; strain in addition pickling liquid to make about 2 cups. Remove excess fat. Thicken gravy with a little flour or with 1/2 dozen crumbled gingersnaps. Serve with potato dumplings.