1 (4 lb.) beef brisket
1 c. red wine vinegar
1 c. water
1 onion, sliced
2 cloves minced garlic
2 celery stalks, chopped
1 carrot, chopped
6 parsley sprigs
2 bay leaves
6 whole cloves
1/4 c. diced bacon
1 c. beef stock
2 (8 oz.) cans tomato sauce
1 tbsp. brown sugar
1 tbsp. lemon juice
8 crushed gingersnaps
1 tbsp. Worcestershire sauce

Place brisket in large freezer or cooking bag. Add vinegar, water, onion, garlic, celery, carrot, parsley, bay leaf, and cloves. Seal bag. Refrigerate 3 days, turning occasionally. Preheat oven to 325 degrees. Remove meat from bag.

Saute bacon in Dutch oven about 5 minutes. Remove bacon. Raise heat. Add meat, brown well. Transfer to plate. Keep 2 tablespoons of drippings in pan. Discard extra. Add stock to pan, stirring over medium heat, scraping bottom of pan.

Return meat to pot and pour marinade over top. Add tomato sauce, brown sugar, lemon juice, gingersnaps, and Worcestershire sauce. Heat to boiling. Place in oven, bake covered for 2 1/2 to 3 hours.

Slice meat and arrange on serving platter. Add salt and pepper to taste to juices in pan. Serve over meat.