|Red wine vinegar||1 1⁄2 Cup (24 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Whole black peppercorns||6|
|Onions||2 Medium, sliced|
|Lemon||1 , sliced|
|Boneless beef round rump roast||4 Pound|
|Cooking oil||2 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Broken gingersnaps||1 Cup (16 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Hot buttered noodles||1 Cup (16 tbs)|
In crock or large bowl combine the 2 1/2 cups water, wine vinegar, sugar, salt, ginger, cloves, bay leaves, peppercorns, sliced onion and lemon; add meat.
Cover; refrigerate 36 to 72 hours, turning meat occasionally.
Remove meat; wipe dry with paper toweling.
Strain marinade; reserve.
In Dutch oven brown roast on all sides in hot oil.
Add reserved marinade, chopped onion, carrot, and celery.
Cover; simmer till meat is tender, about 2 hours.
Transfer meat to platter; keep hot.
Reserve 2 cups of the liquid in Dutch oven; stir in gingersnaps and the 2/3 cup water.
Cook and stir till thickened and bubbly.