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Peel the onion and cut it into thin rings.
Rinse the beef thoroughly, then place it in an earthenware bowl along with the onion, peppercorns, cloves, bay leaves, vinegar, and 1⅓ cups of water.
Cover the bowl and let the meat marinate in a cool area for 4 to 6 days, turning it twice a day and adding more vinegar and water as needed to keep the meat submerged.
After the marinating period, take the meat out and pat it dry.
In a pot, heat some shortening and brown the meat on all sides, seasoning it with salt to taste.
Carefully pour in 1 cup of hot water from the side of the pot and add crumbled ginger snaps.
Turn the meat occasionally, adding more water if necessary.