2 lb. chuck steak (about 1 1/2" thick)
1 tsp. salt
1 tsp. ginger
1 c. cider vinegar
3 c. water
1 med. onion, sliced
2 tbsp. mixed pickling spice
2 bay leaves
1/2 tsp. whole black pepper
4 whole cloves
2 tbsp. sugar
2 tbsp. fat
Flour

Rub meat with salt and ginger; put in large flat dish. Combine remaining ingredients, except fat and flour; bring to boil. Cool; pour over meat. Cover and refrigerate overnight, turning once or twice. Remove meat from marinade, reserving marinade. Pat with paper towel and brown in fat. Add 2 cups reserved marinade and half of onion and spices from marinade. Cover and simmer 1 1/2 hours or until tender.

Remove meat and thicken liquid with flour mixed with a little cold water; simmer a few minutes; then strain. Serve with Dumplings or with mashed potatoes. Serves 4-6.