4 lbs. beef for pot roast
2 tsp. salt
1 tsp. ginger
2 c. cider vinegar
2 1/2 c. water
1/3 c. sugar
2 med. onions, sliced
2 tbsp. spice (pickling) a 2 bay leaves
2 tsp. black pepper
8 whole cloves
2 tbsp. fat
1 box of ginger snaps cookies

Wipe meat, rub salt and ginger on meat. Put in large bowl. Combine remaining ingredients except fat. Bring to a boil and pour over meat. Cool, cover, put in refrigerator for 5 days. Turn meat once each day, reserve liquid. Dry meat with paper towel. Brown meat on all sides in fat in heavy kettle. Roast on rack, add 1 cup of liquid. Cover tightly and simmer very slowly for 3 1/2 hours or until tender. Add more liquid as needed. Remove meat to hot platter. Strain liquid in pan, return to heat. Thicken gravy with about 1/2 dozen or more crumbled ginger snaps. Serve with dumplings and red cabbage.