3 pound beef brisket or round steak
2 slices onion
1 carrot chopped
1 stalk celery chopped
4-5 whole cloves
4-6 peppercorns
2 bay leaves
1/3 cup red wine vinegar
3 cups water
3 to 4 T butter
3 T butter
3 T flour
1 T sugar

No. 1: Place salted brisket in deep glass or enamelware casserole dish. Cover with veggies and spices. Tightly cover dish & place in refrigerator for 3 to 4 days.

No. 2: Drain meat, reserving liquid marinade. Pat meat dry. Melt 3-4 T butter in a dutch oven. Cook meat until brown on both sides. Add marinade and simmer, covered for 3 hours.

No. 3: In a saucepan, melt butter, flour, sugar. Cook until a roux is formed. Add meat liquid. Cook for 20 to 30 minutes. Crush 5 large or 10-12 small ginger snaps. Add to liquid and meat. Slice meat, pour gravy in gravy boat. Serve on mashed potatoes