3 1/2 lb Beef rump or sirloin tip
1 c  Water
1 c  Vinegar
1    Large onion -- sliced
1    Lemon -- sliced unpeeled
10    Whole cloves
4    Bay leaves
6    Whole peppercorns
2 tb Salt
2 tb Sugar
12    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.