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1
Heat the oil in a large Dutch oven.
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2
Season the beef with salt and pepper, and cook until golden brown on all sides, about 15 minutes.
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3
Add onions, celery, carrot, garlic, white wine vinegar, white wine water, cloves, peppercorns, bay leaves, parsley, thyme and salt and pepper, to taste.
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4
Cover, and simmer 1 1/2 hours, turn meat, re-cover, and simmer 1 to 1 1/2 hours longer until tender.
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5
Transfer to a large platter and keep warm.
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6
Strain cooking liquid into a bowl, remove 1/2 cup to be used for the braised cabbage and set aside.
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7
Heat butter in a heavy medium saucepan over medium heat, whisk in flour and cook until golden brown, about 2 minutes.
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8
Whisk in cooking liquid, reduce heat to low, and cook, stirring, until thickened and season with salt and pepper to taste.
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9
Mix in gingersnaps and honey, to taste.
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10
Carve meat at the table (not too thin or slices will crumble) and serve with plenty of gravy.
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11
Or carve in the kitchen, arrange slices slightly overlapping on a platter, and pour some of the gravy down the center; pass the rest.
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12
Serve with braised cabbage and buttered noodles.
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13
Heat butter in a large saute pan over medium heat.
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14
Add onion and cook until soft.
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15
Add the cabbage, cooking liquid and wine and season with salt and pepper, to taste.
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16
Cover and cook until the cabbage is wilted, about 15 to 20 minutes.
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17
Cook the noodles in a large pot of boiling salted water until al dente.
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18
Drain well, return to the pan, toss with the butter and parsley, and season with salt and pepper, to taste.
