Cut the meat into 2 cm pieces and marinate in vinegar, salt, pepper, bay leaf and clove for at least 2 hours but preferably 24 hours
Remove the meat from the marinade and brown for two minutes at a high heat in your COMBEKK Dutch Oven and add the onions and cook until softened.
Add the marinade, syrup and sugar and water until the meat is covered and simmer for three hours with the lid on at a low heat (the thermometer in you pan should be around 60°C) to stew. After two hours add the gingerbread for thickness and flavor in the stew.
Serve with potato mash and grilled vegetables.