Created by TeresaS on November 6, 2015
Step 1: Bring the vinegar, onions, caraway seeds, garlic, bay leaves, and pepper to a boil in a small saucepan.
Step 2: Let cool, then pour into a large zip-close plastic bag; add the beef.
Step 3: Seal the bag, squeezing out the air; turn to coat the beef.
Step 4: Refrigerate 1-3 days, turning the bag about every 8 hours.
Step 5: Mix the beef and marinade with the carrot, parsnip, and broth in a slow cooker.
Step 6: Cover and cook on high until the beef is tender, 4-5 hours.
Step 7: With a slotted spoon, transfer the beef and all but 1/2 cup of the vegetables to a platter.
Step 8: Cover loosely with foil and let stand while making the sauce.
Step 9: Skim off and discard any fat that has risen to the surface of the cooking liquid.
Step 10: Discard the bay leaves.
Step 11: Transfer the remaining 1/2 cup of vegetables and the cooking liquid to a food processor or blender; add the gingersnaps and puree.
Step 12: If the sauce is too cool, pour into a medium saucepan and heat to serving temperature.
Step 13: Pour over the beef and vegetables.