In a large saucepan combine water, vinegar, wine, onion, carrot, salt, pepper, bay leaves, cloves, juniper berries and mustard seeds. Boil. Simmer for 10 minutes then cool completely.
Place meat in a large zip bag or non reactive bowl (glass or ceramic).
Pour the marinade into the bag, remove all of the air, seal it, place it in the fridge and turn twice a day for three days.
Heat oven to 325 degrees. Pour marinade, spices and all, into a Dutch oven. Stir in sugar then add the meat.
Cover and cook 4 hours.
Remove meat from the dish and place on cutting board to cool.
Strain marinade. Discard solids. Return marinade to the pot over medium heat. Stir in ginger snaps. After 3 minutes use an immersion blended to smooth out the sauce. You could use a blender but blending hot liquids can be tricky as they like to bubble up and could burn you.
Slice beef into 1/4” slices.
Serve with the sauce over potatoes or egg noodles.