Put the herbs and spices for the bouquet garni in a piece of cheesecloth and tie it shut.
Pour the wine, vinegar and water in a pan and add the bouquet garni, bay leaf, salt and sliced onion. Bring the mixture to a boil then turn off heat and let it cool.
Pat dry the beef and put in a non-reactive ceramic or glass dish big enough to also hold the marinade liquid but have meat largely submerged.
Pour the cooled marinade over the meat, cover and refrigerate. Leave to marinade for 3 to 5 days, turning once or twice a day.
When ready to roast
When ready to cook, remove the meat from the marinade and pat dry. Preheat oven to 350F/175C.
Melt 1tbsp of butter in a Dutch oven and brown the meat on all sides. Add the carrot and onion and soften them slightly.
Add the flour, stir, then pour in the marinade liquid (just the liquid, not the additional onions). Bring to a simmer, cover then put in the oven for approximately 1 ½ hours until meat is tender.
Remove the meat from the pan, tent with foil to keep warm and set aside.
Put the Dutch oven on the stove on a medium heat, add the crushed ginger snap cookies and remaining butter and stir. Let the sauce reduce slightly then either strain or blend to make it relatively smooth (but keeping as much of the vegetables etc in there).
Slice the meat and serve with the sauce poured over the top.
The marinading time is a little variable as it will depend a bit on taste and thickness of the piece of meat you have. The meat will become firmer and a darker color and the longer it has, the more flavor it takes on, so time it to taste.