1 pint white vinegar
1 cup water
2 tablespoons sugar
3 pounds boneless chuck, cut into 2 inch squares
1 tablespoon cloves
3 medium onions, sliced
1 dozen bay leaves
16 gingersnaps cookies (ground)
Use a 4 quart heavy bowl.
Alternate meat, onion, bay leaves, cloves, salt & pepper. Add vinegar mix, cover and place in refrigerator for three days (Do not freeze)
Cook in 6 quart dutch oven one hour. Keep adding water to beginning level. Before removing from the oven, add ginger snaps with water to make gravy.