Rinse and trim the soup vegetables. Peel and chop as needed.
Rinse the meat and pat dry. Bring the broth, vinegar, herbs, spices, and chopped soup vegetables to a boil.
Let the liquid cool, then add the meat and marinate for 3-4 days. Mix repeatedly during the marination time.
Remove the meat from the marinade, pat dry, and season with salt and pepper. Brown the meat in a pan with hot butter. Add the soup vegetables, half of the marinade, the gingerbread, and the pumpernickel. Cover and simmer in a 160°C (approximately 320°F) oven for 2 - 2 1/2 hours. Baste with the remaining marinade occasionally.
Remove the meat from the pot. Puree the sauce then pass through a fine strainer. Cut the meat into slices, sprinkle with shaved almonds, and serve with the sauce.