In a small pot combine 1 cup wine, vinegar, water, red onion, peppercorns, bay leaves, 1 teaspoon salt, star anise, mustard seeds, allspice, cloves, red pepper flakes, ginger and coriander seeds. Bring this to a boil, remove from heat and allow to cool to room temperature.

Place the beef which has been trimmed of extra fat into a glass or plastic container (with a lid) that will hold it's size with the marinade. When the marinade has cooled to room temperature, pour over the beef, cover and refrigerate for 2 or 3 days. Depending on the size and shape of your piece of beef, if not totally covered with the marinade, then turn it over every 12 hours.

The day of cooking, remove the meat from the marinade and pat dry with paper towels. Remove the seeds and peppercorns that stick to the meat. Strain the marinade, discarding the onion and spices and reserving the liquid.

Use a large (5-6 quart) pot with a lid to cook the roast and veggies after browning in a large skillet. Heat the oil in a large skillet over high heat and brown the meat on all sides, about 20-30 minutes total. Place the meat in the pot. Using the same skillet add chopped onion carrots and celery and cook over medium heat until soft and lightly brown, about 10 minutes. Sprinkle the flour and 1 teaspoon salt over the veggies in the skillet and continue to cook for 3 or 4 more minutes, constantly stirring. Pour in the 1/2 cup wine over the veggies in the skillet, stir and pour all into the pot with the meat. To the pot holding the beef and veggies add the reserved strained marinade. Bring to a boil, reduce heat to a simmer and cook gently for 2 1/2 to 3 hours, until the meat is fork tender.

Remove the meat to a platter and cover to keep warm. Using a spoon, go along the top surface and remove any fat in the pot which the meat has rendered.

Add the gingersnap cookies and stir until the cookies dissolve and thicken the sauce. Remove from heat and using a whisk stir in the sour cream.

Adjust salt and pepper and serve the sauce over the meat. Garnish with parsley.

Serve with dumplings or boiled potatoes.