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

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

Remove and dry: After marinating, remove the beef from the liquid (reserve marinade) and pat dry with paper towels. Season generously with salt.

Sear the meat: Heat oil in a large Dutch oven over medium-high heat. Brown the beef on all sides, about 3-4 minutes per side. Remove and set aside.

Cook vegetables: In the same pot, sauté the vegetables from the marinade for 5 minutes. Return the beef to the pot and pour in the reserved marinade liquid.

Slow cook: Bring to a boil, then reduce heat to low. Cover and simmer for 3-3.5 hours until the meat is fork-tender, turning occasionally.

Thicken the sauce: Remove the beef and strain the cooking liquid. Return liquid to the pot and stir in crushed gingersnaps. Simmer for 10 minutes until thickened.

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