2" thick rib roast, shoulder round or bottom round
Vinegar
Water
1 tsp. salt
2 tbsp. sugar
12 cloves
6 bay leaves
2 med. onions, sliced
6 peppercorns
1/2 lemon, sliced

Place meat in a crock, large enough to allow meat to be covered by liquid (1/2 water and 1/2 vinegar). Add salt, sugar, cloves, onions, peppercorns, lemon and bay leaves. Leave meat in mixture 2-3 days. (I use my crock pot.) Turn meat everyday. Remove meat and drain.

Brown meat in butter. Gradually add all liquid in which it was soaked, including all spices. Bake slowly in oven 300-325 degrees for 2-3 hours. When meat is done, remove it and thicken liquid with crushed ginger snaps to make a gravy.