5-10 lb. chuck roast
3/4 gal. wine vinegar
3/4 gal. water
25 black peppercorns
1 1/2 c. brown sugar
2 bay leaves
5 thin sliced onions
6 whole cloves
1/2 - 1 lb. ginger snap cookies (finely ground)

MARINADE: Wine vinegar, water, peppercorns, brown sugar, bay leaves, sliced onions and whole cloves.

Cut roast into approximately 2 pound pieces. Bring all marinade ingredients to a rolling boil and pour over meat. Store refrigerated, covered, in a container that will keep the meat submerged. After 5 days (7-10 is okay) remove meat (retain marinade) and sear well on every side. Return meat and marinade to large cooking pot (pressure cooker would be ideal) and simmer tightly covered until meat is very tender (2 hours +) (do not allow to boil dry).