Place beef, vegetables, cloves, peppercorns, and bay leaves in a large bowl. Bring wine, water, salt, and pepper to a boil and pour over beef. Cover and refrigerate 3 days, turning beef in marinade twice a day. About 3 hours before you're ready to serve, remove beef from marinade and pat dry with paper toweling; reserve marinade. Brown beef and marrowbones well in oil in a large kettle over moderate heat, about 15 minutes. (Note: If bones brown before meat, remove temporarily.) Add marinade, cover, and simmer 1 1/2 hours, turn meat, re-cover, and simmer 1 to 1 1/2 hours longer until tender; transfer to a large platter and keep warm. Strain marinade and discard vegetables; scoop marrow from bones, sieve, and add to marinade. Heat 1/2 cup lard or margarine in a heavy saucepan over moderate heat, blend in flour and brown 1 to 2 minutes. Stir in marinade, reduce heat to low, and cook, stirring, until thickened. Mix in gingersnaps and sugar to taste. Carve meat at the table - not too thin or slices will crumble - and serve with plenty of gravy. Or carve in the kitchen, arrange slices slightly overlapping on a platter, and pour some of the gravy down the center; pass the rest. Serve with Potato Dumplings, Spaetzle, or boiled potatoes.
Recipe courtesy of Gourmet Magazine