4 lb. beef brisket, all fat trimmed off
2 tsp. salt
1 tsp. ground ginger
1 clove garlic, halved
1/2 tsp. dry mustard
2 c. red wine vinegar
1 c. water
6 gingersnaps, finely crushed
2 med. yellow onions, quartered
2 bay leaves
2 tsp. mixed pickling spices
1 tsp. whole black peppercorns
8 whole garlic cloves
1/3 c. sugar
2 tsp. fat or vegetable oil
Salt to taste
Pepper to taste
Gravy (optional)
Potatoes, dumplings or noodles (optional)

Rub meat with salt, ginger and cut garlic. Place in large bowl. Combine remaining ingredients except fat and gingersnaps in saucepan. Bring to a boil and pour over meat. Cool, cover tightly and place in refrigerator overnight, turning once.

Remove meat and reserve marinade. Dry meat with paper towel. Heat fat in a heavy skillet until sizzling. Sear meat on all sides. Transfer meat to Dutch oven or deep, heavy skillet. Add 1 1/4 cups of marinade. Cover tightly; simmer on top of stove or braise in moderate oven for 3 1/2 hours, or until meat is tender. Add more marinade as needed.

Remove meat to heated serving platter. Strain liquid in pot and return to heat. Skim off excess fat. Thicken with gingersnaps and season to taste with salt and pepper. Reduce gravy slightly, stirring constantly over low heat. Slice meat diagonally and serve alone or with wide dishes of gravy and new potatoes cooked in their jackets or potato dumplings or noodles.