1 1/2 c. cider vinegar
1 c. water
10 peppercorns
2 tbsp. sugar
2 lg. onions, sliced
4 bay leaves
4 cloves
2 tsp. salt
4 lb. beef

1/2 c. red wine
1 1/2 tsp. salt and dash pepper
1/4 c. shortening
1 onion, sliced
1/2 tsp. peppercorns
1/3 c. flour
1/3 c. crushed ginger snaps

Let stand 2-4 days and marinate. Put in refrigerator, cover up, turn each day.

At the end of marinating, remove meat and dry on paper towel. Season with salt and pepper on all sides. Brown on all sides in shortening in Dutch oven.

Strain marinade, add to meat with the onion and peppercorn. Cover and simmer 3-4 hours or until tender. Remove meat onto platter. Strain gravy and flour, and in Dutch oven stirring constantly until dissolved. Put meat back in the gravy.