4 lb. piece of beef (rump, chuck, etc.)
1 c. red wine vinegar
3 c. water
1 med. sliced onion
8 whole cloves
2 bay leaves
1 tbsp. salt
2 1/2 tbsp. shortening
1/3 c. flour
1/4 c. sugar
1/2 c. crushed gingersnaps
1/2 c. red wine; optional

Mix vinegar, water, onion, cloves, and bay leaves in glass or enamel bowl. Add meat and marinate in refrigerator, turning twice a day, for 3-4 days. Drain meat, wipe dry. Save brine for gravy. Grease a heavy roasting pan. Sear meat on all sides. Add part of marinade, cover tightly and roast at 300 degrees for 2 hours, basting meat occasionally. When meat is almost done, sprinkle with sugar. Roast an additional 10 minutes or until sugar dissolves. Thicken remaining marinade with flour and gingersnaps. Roast meat 1/2 hour more, until gravy is thick and creamy. Remove meat. Add wine to gravy and strain. Serve with potato pancakes, Spatzles, or noodles.