Beef (use either crossrib, top sirloin or bottom round. Meat should have some fat on it.)
Cider vinegar
1 tsp. salt
2 tsp. sugar
12 cloves
3/4 bay leaf
6-8 juniper berries
3/4 med. sized onion, sliced
6 peppercorns
1/2 lemon, sliced

Soak meat. Cover meat with liquid mixture (1 cup cider vinegar to 5 cups water). Use enough liquid to cover meat, then add all other ingredients.

Leave meat in mixture 2-3 days, turning meat over several times. Cook meat using Dutch oven or roasting pot. Place 3 teaspoons butter or beef drippings in pot. Remove meat from the marinade. Place drained meat into sizzling fat and brown as you would pot roast. Gradually add the marinade into the pot and simmer 2-3 hours.

Gravy: Caramelize 3/4 cup sugar in frying pan. Add 1 1/2 cups flour and stir into sugar with a wooden spoon. Strain marinade to remove spices and solids. Add some strained liquid to the browned sugar and flour. Break up sugar lump with a wooden spoon and simmer until gravy thickens. Pour off gravy and repeat process with solids.