Pour Contents of 15-minute marinade mix into a Dutch oven with tight-fitting lid. Add vinegar, blend thoroughly; add cloves, peppercorns, bay leaf, onion, carrot and celery and blend. Place meat in marinade piercing surfaces deeply with fork. Marinate 15 minutes, turning several times. Cover tightly and simmer over low heat until meat is nearly tender, about 1 1/2 hours. Remove meat. Puree vegetables and gravy and measure. If necesary, add enough water to make 2 1/2 cups. Set aside. Heat oil or margarine in Dutch oven. Blend in flour, and brown to a rich golden color. Reduce heat and add puree mixture, stirring constantly. Return meat to pot; cover and continue cooking over low heat on top of stover or in 300° to 325° oven for about 30 minutes or more until meat is tender. Remove meat to heated platter. Add crushed gingersnaps to pot juices; blend well. Cook until thickened. Serve over meat, cut in thin slices.
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