2 med. onions
1/2 lemon, sliced
2 1/2 c. water
1 1/2 c. red wine vinegar
12 whole cloves
6 bay leaves
6 whole black peppercorns
1 tbsp. sugar
1 tbsp. salt
1/4 tsp. ground ginger
4 lbs. beef rump roast

In a large bowl, combine all ingredients. Add roast, cover and refrigerate for 2 to 3 days. Turn meat every day. To cook, remove meat from liquid. Wipe dry.

Strain marinade and reserve. In Dutch oven, brown meat on all sides with 2 or 3 tablespoons of shortening. Add strained marinade. Cover and cook slowly 2 hours.

Remove meat and add small amount of water. Add 1/2 cup broken ginger snaps, cook and stir until thick. Slice meat thin and place on platter with a little gravy over it. Especially good on crisp Fall days and during Octoberfest.