Combine water, wine, vinegar, onion, peppercorns, juniper berries & bay leaves; bring to a boil, remove from heat & let cool. Place beef in deep crock just large enough to hold it comfortably; pour marinade over beef. Marinade should come at least halfway up sides of meat; add more wine if necessary. Moisten meat in marinade on all sides. Cover tightly & refrigerate 2-3 days, turning meat twice a day. Remove meat & dry with paper towels. Strain marinade & reserve liquid; discard spices & onions. Melt lard over high heat until it begins to sputter. Add meat & brown on all sides, turning frequently. Transfer meat to platter, reserving 2 tablespoons fat. Add chopped onions, carrots & celery & cook over moderate heat 5-8 minutes. Sprinkle flour over vegetables & cook, stirring constantly until flour begins to color. Pour in 2 cups marinade & 1/2 cup water; bring to boil & return meat to pan. Cover & simmer over low heat 2 hours. Move meat to heated platter & cover with foil. Pour liquid in pan into large measuring cup; skim fat off. If more than 2-1/2 cups, boil briskly until reduced to 2-1/2 cups. Combine liquid & gingersnaps in small saucepan; cook over low heat stirring frequently for 10 minutes. Strain sauce, pressing hard with wooden spoon to force as much of vegetables & crumbs through sieve as possible. Return sauce to pan, adjust for seasoning & let simmer until ready to serve. Carve meat into 1/4-inch slices & arrange on heated platter. Moisten slices with a few tablespoons of sauce & pass remaining sauce. Serve with dumplings or boiled potatoes & red cabbage.

Maj Eckhard Sander

Time Includes Marinating Time

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, Tx. Downloaded from Glen's Mm Recipe Archive,