- 3 1/2 pounds beef round steak
- 1 tablespoon salt
- ground black pepper to taste
- 16 fluid ounces vinegar
- 1 1/2 cups sliced carrots
- 1 cup sliced onion
- 12 peppercorns
- 5 whole cloves
- 3 bay leaves
- 1 sprig fresh parsley, chopped
- 2 tablespoons all-purpose flour
- 1/4 cup butter
- 8 gingersnap cookies, crushed, or more to taste
- 1 tablespoon white sugar
- Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl.
- Combine vinegar, carrots, onion, peppercorns, cloves, bay leaves, and parsley in a bowl; pour over beef. Cover dish tightly with a lid or plastic wrap.
- Refrigerate beef, turning daily, for 3 to 7 days.
- Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef.
- Heat butter in a large Dutch oven over medium-high heat; brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover Dutch oven, lower heat to medium-low, and simmer until meat is tender, about 2 hours. Transfer beef to a serving platter.
- Stir gingersnap crumbs and sugar into the liquid in Dutch oven; cook and stir until sauce is thickened, about 5 minutes. Pour sauce over meat.