1 (4 to 5 lb.) beef pot roast
1 1/2 c. vinegar
3 bay leaves
4 whole cloves
10 whole black peppercorns
1 slice onion
1 tbsp. sugar
2 tsp. salt
1 garlic clove, halved
2 to 4 tbsp. cooking oil
6 to 12 gingersnaps, crushed
Noodles or dumplings

Place pot roast in a large glass bowl. In a saucepan, combine the vinegar, bay leaves, cloves, peppercorns, onion, sugar, salt and garlic. Bring to a boil. Pour over roast, adding enough water to cover roast. Refrigerate for 36-48 hours, turning the roast twice a day. Remove roast from the brine and pat it dry.

In a skillet, heat the oil and brown roast on all sides. Add brine to skillet; cover and simmer for 3 hours or until tender. Remove the roast, bay leaves, peppercorns and cloves. Heat juices on high. Add gingersnaps to juices and cook, stirring constantly, until thickened. This is good served with either noodles or dumplings. Yield: 8 servings.