Prepare the marinade: In a large bowl, combine red wine vinegar, red wine, onion, carrots, celery, cloves, peppercorns, bay leaves, and brown sugar. Stir well to dissolve the sugar.

Marinate the beef: Place the beef in a large non-reactive container or ziplock bag. Pour the marinade over the beef, ensuring it's completely submerged. Refrigerate for 3-5 days, turning daily.

Remove and dry: After marinating, remove the beef from the liquid (reserving marinade) and pat dry with paper towels. Strain and reserve the marinade liquid, discarding the solids.

Sear the beef: Heat oil in a large Dutch oven over medium-high heat. Brown the beef on all sides, about 4-5 minutes per side, until nicely seared.

Slow cook: Add the reserved marinade liquid to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5-3 hours until the meat is fork-tender.

Thicken the sauce: Remove the beef and keep warm. Stir crushed gingersnaps into the cooking liquid and simmer for 10-15 minutes until thickened to a gravy consistency.

Serve: Slice the sauerbraten against the grain and serve with the rich gravy, traditionally accompanied by potato dumplings or red cabbage.