1 c. red wine vinegar
1 c. dry red wine
2 c. water
2 c. sliced onion
1 rib celery, chopped
1 c. shredded carrots
2 cloves garlic, sliced
1 tbsp. salt
1/2 tsp. pepper
4 bay leaves
6 whole juniper berries
8 whole cloves
4 to 5 lb. boneless beef roast (rump or chunk roast)
4 tbsp. all-purpose flour
2 tbsp. olive oil
2 tbsp. brown sugar
1/2 c. finely crushed gingersnaps

In a large bowl combine vinegar, wine, water, onions, celery, carrots, garlic, salt and pepper. Wrap bay leaves, juniper berries and cloves in cheesecloth and add to marinade. Add meat and refrigerate, covered, 3 days, turning meat twice a day.

Remove meat from marinade; discard spice bag. Pat meat dry and dust with 2 tablespoon flour. Heat oil in large Dutch over or heavy saucepan. Brown meat well on all sides. Add marinade, cover and simmer 2 to 3 hours, or until meat is tender. Remove meat, cover and keep warm in a 200 degree oven.

Strain sauce. Puree vegetables in a food processor or blender and return to sauce.

Blend remaining 2 tablespoon flour with 1/4 cup cold water. Add to sauce with brown sugar. Cook sauce until thickened, stirring well. Add gingersnaps and heat through. Slice meat and serve with sauce. Makes 8 servings.