Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 3½ pounds | Beef rump or sirloin tip |
| 1 cup | Water |
| 1 cup | Vinegar |
| 1 \N | Large onion -- sliced |
| 1 \N | Lemon -- sliced unpeeled |
| 10 \N | Whole cloves |
| 4 \N | Bay leaves |
| 6 \N | Whole peppercorns |
| 2 tablespoons | Salt |
| 2 tablespoons | Sugar |
| 12 \N | Gingersnaps -- crumbled |
Place meat in deep ceramic or glass bowl. Combine water, vinegar, onion, lemon, cloves, bay leaves, pepper, salt, and sugar. Pour over meat. Cover and refrigerate 24 to 36 hours; turn meat several times during marinating.
Place beef in slow-cooking pot; pour 1 cup marinade over meat. Cover and cook on low 6 to 8 hours. Place meat on serving platter. Strain meat juices and return to pot. Turn control to high. Stir in gingersnaps; cover and cook on high for 10 to 15 minutes. Pour over meat.
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