Put meat in large bowl. Bring to boil water, vinegar and next 7 ingredients. Cool and pour over meat. Cover and put in refrigerator, turning meat once a day. Keep at least 3-4 days. Remove meat from marinade; strain marinade and reserve. Rub meat with flour mixed with salt and pepper. Brown on all sides in hot fat, being sure not to pierce meat. Put meat on rack; add sliced onions, carrot and tomatoes, strained marinade and water. Cover and simmer for 1 hour or until meat is tender, turning meat once or twice. Remove meat and thicken liquid with flour mixed with a little cold water. Simmer for a few minutes. Adjust seasoning if necessary. A little white wine or sour cream can be added to gravy.