3 lbs. top or bottom round
3 slices salt pork or bacon
2 c. water
2 c. vinegar
3 med. onions
3 bay leaves
1 tsp. peppercorns
12 cloves
1/4 c. sugar

Wipe meat; cut 1 strip pork or bacon into small pieces and insert into meat with a sharp knife. Wrap other slices around meat and secure with toothpicks.

Rub salt and pepper over meat and place in deep bowl. Pour warm vinegar and water over meat. Add other ingredients. Cover and allow to stand 2-3 days, turning daily.

GRAVY:

3 tsp. fat
6 gingersnaps
1/4 c. flour
1/4 c. sour cream

Heat Dutch oven. Add fat and brown meat on all sides. Add marinade and crumbled gingersnaps. Simmer 3 hours. Mix flour and sour cream; add to gravy. Strain gravy and serve. Serve with crispy potato pancakes and braised red cabbage. Serves 6-8.