Preparation / Directions:
Place the meat in a deep bowl. Pour over it the vinegar and water. Add onions, lemon, cloves, bay leaves, peppercorns, salt and sugar. Cover and place in refrigerator for a minimum of two days, no longer than four. The longer it soaks, the stronger the taste. Turn meat at least once a day.
When ready to cook, remove meat from liquid and dust lightly with flour, using up to 1/4 cup. Heat oil in large pot or Dutch oven. Brown meat on all sides. Strain marinade, removing and discarding solids, keeping only clear liquid. Add 1 cup marinade liquid to meat in pan, reserving remainder.
Cover tightly and cook slowly, over low heat, for about 3 hours, until meat is fork tender. Add more marinade if necessary, to keep 1/2" of liquid in pan.
When meat is done, remove from the pan. Crush the gingersnaps and combine with the 6 tbs flour. Blend with 2 cups reserved marinade liquid, then stir into liquid in pan and bring to boil.
Cook, stirring until thickened. Serve hot, with meat. Meat is also good cold, sliced.