Use beef roast, almost any kind; shoulder works great.

MARINADE:

3 lbs. beef roast
375 cc water
125 cc vinegar
1/4 c. sugar
Salt
Pepper
1 lg. onion
1 tsp. mustard seeds
1 tsp. pepper seeds
2 whole cloves
2 whole bay leaves
4-6 juniper berries

GRAVY:

3-5 tbsp. lard (Crisco works too)
3-5 tbsp. flour
1 tbsp. sugar
Beef stock

Wash meat under running cold water. heat marinade and pour over meat while still hot. Meat should be at least 1/2 covered. Marinade meat for 3-8 days, turn frequently; keep in cool place.

Prepare roast: Dry meat with paper towel. Quick fry in heavy pot on all sides in approximately 2 tablespoons lard, then add approximately 1/2 of the marinade with most spices and another 250 cc water. Simmer roast for 2-3 hours or until done. (Slow cooker works well.)

Gravy: Drain liquid where meat was cooked in. Brown sugar in Crisco or lard; add flour. Brown lightly, then immediately add the liquid from the meat (stock) while stirring constantly. Add salt and one bouillon cube for taste.

Often I use a brown gravy mix and add to the gravy for color and taste (also thickens gravy a little more). Mix the gravy powder only with a few tablespoons of water. When gravy is done, remove from heat. Add 3 tablespoons sour cream of some good red wine. Slice meat in 1 cm thick slices; add to gravy and serve over "Spaetzle" or with potato dumpling.