Rub meat with salt and ginger; put in large flat dish. Combine remaining ingredients, except fat and flour; bring to boil. Cool; pour over meat. Cover and refrigerate overnight, turning once or twice. Remove meat from marinade, reserving marinade. Pat with paper towel and brown in fat. Add 2 cups reserved marinade and half of onion and spices from marinade. Cover and simmer 1 1/2 hours or until tender. Remove meat and thicken liquid with flour mixed with a little cold water; simmer a few minutes; then strain. Serve with Dumplings or with mashed potatoes. Serves 4-6.