3 to 4 lb. bottom round roast
2 cups of water
1 cup red wine vinegar
1 medium onion, sliced
6 whole cloves
4 peppercorns, crushed
1 1/2 tsp. salt
1 bay leaf
3 Tblsp. vegetable oil
8 gingersnaps, crushed (about 1/3 cup)
2 Tblsp. packed brown sugar
1/3 cup water
3 Tblsp. all-purpose flour
Prick roast thoroughly with a fork. Place in a 4-qt. glass bowl. Mix next seven ingredients and pour over beef.
Cover and refrigerate, turning several times a day for 3 to 5 days.
Remove beef from marinade; pat dry. Strain marinade and reserve. Heat oil in a dutch oven until hot. Brown beef on all sides.
Remove beef from pan and drain oil. Heat 2 cups of reserved marinade and 1/2 cup water to a boil. (Still reserve remaining marinade.)
Return beef to Dutch Oven; reduce heat. Cover and simmer until tender, about 2 hours.
Remove beef to a heated platter and keep warm. Pour liquid from Dutch Oven into large
measuring cup. Skim fat. If necessary, add more of reserved marinade to measure 2 1/2 cups.
Return liquid to Dutch oven. (If liquid measures MORE than 2 1/2 cups, boil rapidly to reduce.)
Stir in gingersnaps and brown sugar. Mix 1/3 cup water and flour; stir gradually into the liquid.
Heat to boiling, stirring constantly. Boil and stir 1 minute; strain.
