3 1/2 lb. beef (chuck, rump or round)
1 1/2 c. vinegar
2 3/4 c. water
3 bay leaves
1 doz. whole cloves
1 doz. peppercorns
1 cinnamon stick
2 sm. onions, sliced
1 carrot, sliced
1 tbsp. cornstarch
2 c. Mogan David wine

Put roast in crock or glass bowl. Heat, but do not boil the vinegar, water and spices. Add the onions and carrots, stir in wine and pour over the roast. Cover and refrigerate 3 to 4 days; turn meat twice a day, then remove from marinade and pat dry. Brown on all sides.

Strain marinade and pour over meat again. Simmer until tender, then add 1 cup of crushed gingersnaps and the cornstarch and another cup of Mogan David wine. Serve over noodles.