4 lb. beef (chuck, rump or round)
1 pt. vinegar
4 bay leaves
12 peppercorns
4 cloves
1 bunch carrots, cut in strips
6 onions, sliced
12 gingersnaps
Salt & pepper
1 tbsp. sugar

Wipe meat with damp cloth and then sprinkle thoroughly with salt and pepper. Place meat in an earthen dish and add vinegar and enough water to cover. Add bay leaves, peppercorns and cloves; let stand tightly covered for 5 days in cool place. Put meat in a Dutch oven and brown well on all sides. Add carrots and onions and 1 cup of the spiced vinegar.

Cover tightly and cook over low flame about 3 hours or until meat is tender. When meat is cooked, add the sugar and crumbled ginger snaps and cook for 10 minutes. This makes delicious gravy. If necessary, more of the spiced vinegar may be added.