Heat the vinegar, water, sugar, salt, bay leaves,cloves and pepper corns in pot to boiling.
Slice lemons and onions. Put meat, lemons and onions into bowl or pot deep enough to cover the meat and the liquids
Pour the hot marinade over the meat, lemons and onions. Let marinate for at least 2 days, turning upside down 2-3 times during that time
Remove the meat from the marinade. Drain the marinade and save the liquid.
Sprinkle the meat with flour, salt and pepper and brown on all sides in large heavy pot. Once browned, lower the heat and add the liquid from the marinade. Cook on low heat for 2-3 hours until fork tender.
Remove meat from liquid and thicken the marinade with cornstarch or flour and water. Add some crushed gingersnaps if you like. When sauce is thickened to your liking, cut the meat and pour the sauce over the slices. Enjoy with red cabbage or any vegetables