Mix marinade and vinegar in Dutch oven or
2 1/2-quart casserole; add meat and pierce pieces with sharp fork.
Marinate meat for 15 minutes, turning occasionally.
Stir in bay leaves, pickling spice, pepper, bouillon cubes and water.
Cover and bake in oven at 325 degrees F until meat is almost tender, about 1 1/2 hours.
Add vegetables; bake until meat and vegetables are tender, about 1 hour.
Remove meat and vegetables to warm serving dish; keep warm while making gravy.
Gingersnap Gravy: Skim fat from broth. Measure broth; if necessary, add enough
water to measure 2 1/2 cups. Pour into Dutch oven. Shake 1/4 cup water and the flour
in covered jar until smooth. Stir into broth. Heat to boiling, stirring constantly.
Stir in sugar and gingersnaps. Reduce heat, simmer, stirring occasionally until
gravy is thick and smooth, 3 to 4 minutes.