In a 2 to 3 quart saucepan, combine the wine, vinegar, water, onion, garlic, crushed peppercorns, juniper berries, rosemary, thyme, salt, and the bay leaves.

Bring the marinade to a boil over high heat, then remove it from the heat and let it cool to room temperature.

Place the beef in a deep crockpot or stainless steel or enameled pot (avoid plastic, aluminum, and cast iron). The pot should be just large enough to hold it comfortably and pour the marinade over it. The marinade should come at least halfway up the sides of the meat. If necessary, add more wine.

Turn the meat in the marinade to moisten it on all sides. Cover the pot tightly with plastic wrap and refrigerate for 5 days, turning the meat over at least twice a day.

Preheat the oven to 350 degrees

Remove the meat from the marinade and pat it completely dry with paper towels.

Strain the marinade through a fine sieve set over a bowl and reserve the liquid. You will need at least 5 cups (add additional wine or broth if necessary). Remove and discard the herbs, spices, and onions.

Heat the peanut oil over moderate heat in a large Dutch oven or a heavy 5-quart pot. Add the meat and brown it on all sides, turning it frequently and regulating the heat so that it browns deeply and evenly without burning. This should take about 15-20 minutes.

Transfer the meat to a platter and discard all but about 4 tablespoons of the fat from the pot.

Add the chopped onions, carrots, and celery to the fat in the pot and cook over moderate heat. Stir frequently, for 5-8 minutes, or until the veggies are soft and light brown.

Sprinkle the flour over the veggies. Cook, stirring constantly, for 2 or 3 minutes or until the flour begins to get light golden brown in color.

While stirring, slowly pour in 2 cups of the reserved marinade and ½ cup of water. Bring to a boil over high heat. Cook for 2 minutes.

Return the meat to the pot. Cover tightly and transfer to the oven. Cook in a preheated (350°F) oven for 2 to 2-1/2 hours, or until the meat shows no resistance when pierced with a sharp knife. Transfer the meat to a platter and cover with foil while you make the sauce.

Skim the fat off the surface of the braising liquid then measure how much liquid remains. You will need 3 cups of liquid for the sauce. If you have more, boil it briskly over high heat until it is reduced. If you have less, add some of the reserved marinade or some wine and beef broth.

Combine the liquid and the gingersnap crumbs in a saucepan. Cook over moderate heat, stirring frequently, for 10 minutes. The crumbs will disintegrate in the sauce and thicken it slightly.

Strain the sauce through a fine sieve, pressing down hard with a wooden spoon to force as much of the vegetables and cookie crumbs through as possible. Return the sauce to the pan. Taste, and add seasoning if needed. Let it simmer over low heat until ready to serve.

To serve, carve the meat into ¼ inch slices and arrange the slices attractively in overlapping layers on a heated platter. Moisten the slices with a few tablespoons of the sauce and pass the remaining sauce separately in a sauceboat.