In a large bowl, combine the vinegar, water, sliced onion, minced garlic, sugar, bay leaves, cloves, allspice, and peppercorns.

Place the beef in a large non-reactive container and pour the marinade over it, ensuring it is fully submerged. Cover and refrigerate for 3 to 5 days, turning the meat once or twice each day.

Once marinated, remove the beef from the marinade and pat it dry. Heat vegetable oil in a large pot over medium-high heat, then sear the beef on all sides until browned.

Add the marinade and beef broth to the pot, bring to a simmer, then reduce heat, cover, and cook for about 3 hours until the meat is tender.

Remove the beef and strain the marinade into a bowl, discarding solids. Return the strained liquid to the pot, and bring it to a simmer.

Stir in the crushed gingersnap cookies and mix butter and flour into a paste before adding it to the sauce. Cook until thickened.

Slice the beef and serve it with the sauce drizzled over the top. Pair with potato dumplings or red cabbage.