Categories: Beef, German 
      Yield: 6 servings 
  
      2 lb Beef, roasting                  2 1/3 c  ;Water 
      1    Onion                               4 tb Shortening 
      4    Peppercorns                              Salt 
      2    Cloves                                   Gingersnaps; crumbled 
      1    Bay leaf, small                          Cornstarch 
      1 c  Vinegar                         
  
  Calories     per serving: 550 Fat grams per serving: 36 Approx. Cook Time: 
  2:00 Peel the onion and slice into thin rings. Wash beef, drain it well, 
  and put in an earthenware bowl with the onion, peppercorns, cloves, bay 
  leaf, vinegar, and 1-1/3 cups water. Cover the bowl and allow the meat to 
  marinate in a cool place for 4 to 6 days. Turn the meat twice daily, adding 
  additional vinegar and water as needed to keep the meat covered. Once the 
  marinating is complete, remove the meat and dry it. In a pot, heat the 
  shortening.  Brown the meat on all sides and salt it to taste. Carefully 
  add 1 cup hot water from the side of the pot and crumbled ginger snaps. 
  Leave the pot to simmer gently with the lid on.  Turn the meat from time to 
  time, adding water if necessary.  The will be about 1 1/2 hours. When the 
  meat is ready, serve it with  the gravy in which it has been cooked 
  thickened with a bit of corn starch if necessary. This is very good with 
  dumplings.  
   
                                    --- per Mike Avery