Select a glass bowl just large enough to take the meat with a little space to spare, and combine in it (without the meat) the carrots, parsnip, cloves, sugar, peppercorns, garlic, thyme and wine. Then add the meat.
In a medium-sized pan, bring the vinegar, water, and bay leaf to a boil; then simmer for 10 minutes before removing and cooling slightly.
Pour the water-vinegar mixture over the meat, (meat should be totally immersed), and store refrigerated for 3 to 4 days, turning meat occasionally.
Remove the beef and pat dry with paper towels; then salt and pepper all sides.
Melt butter in a large cooking pot and brown beef in it on all sides. Pour in the marinade, including solids. Stir in tomato paste, cover, and simmer for 1 1/2 hours or until meat is tender.
Remove meat and pour the broth through a fine sieve. Return broth to pot, add gingersnaps, apple butter, and raisins. Bring to a boil and thicken with prepared thickener (mix flour with a little water). Taste and adjust seasoning as necessary (the gravy should have a savory sweet-sour taste).
Slice meat, pour a little gravy over it, and serve the remaining gravy in a sauce-boat.