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1
Bring the wine, vinegar, 2/3 cup water, onions, sugar, nutmeg, allspice, peppercorns, bay leaves, and salt to a boil in a saucepan.
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2
Let cool completely.
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3
Place the beef in a bowl and pour in the cooled marinade.
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4
Cover with plastic wrap and refrigerate, turning the meat over every 8 hours or so, for 23 days.
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5
Preheat the oven to 350F (180C).
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6
Lift the beef from the marinade, drain well, then pat dry with paper towels.
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7
Strain the marinade into a bowl, discarding the spices.
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8
Heat the oil in a large flameproof casserole over medium-high heat.
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9
Add the beef and cook about 10 minutes, until browned on all sides.
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10
Transfer to a plate.
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11
Add the onion and celery to the casserole and cook, stirring constantly, for about 5 minutes, until beginning to brown.
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12
Sprinkle in the flour and stir for 1 minute.
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13
Stir in 2 cups of the reserved marinade and bring to a boil, stirring often.
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14
Return the beef to the casserole and baste with the liquid.
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15
Cover tightly.
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16
Bake for about 2 1/4 hours, or until very tender.
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17
Transfer the beef to a serving platter and tent with aluminum foil.
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18
Strain the cooking liquid into another saucepan, bring to a boil, and cook until reduced to about 1 1/4 cups.
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19
Whisk in the gingersnaps and cook, whisking often, until the sauce is smooth and lightly thickened.
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20
Season with salt and pepper.
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21
Slice the beef crosswise, spread the slices on the platter, and spoon some of the sauce over.
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22
Serve hot, with the rest of the sauce passed on the side.
