See below ingredients and instructions of the recipe
4 lb Rump Roast; Beef, Boneless 1/2 c Cider Vinegar
2 ea Onions; Thinly Sliced 1/4 c Vegetable Oil
8 ea Peppercorns 1/2 t Salt
4 ea Cloves; Whole 2 c Water; boiling
1 ea Bay Leaf 10 ea Gingersnaps
1 c White Vinegar; Mild 1/2 c Sour Cream
1 c Water 1 T Unbleached Flour
Place the beef roast in a deep ceramic or glass bowl.
Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar
and cider vinegar over the meat; chill, covered, for 4 days. Turn
meat twice each day. Remove the meat from the marinade, dry it well
with paper towels, and strain the marinade into a bowl. Reserve
onions and 1 cup marinade. In a Dutch oven brown the meat on all
sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling
water around the meat. sprinkle in crushed gingersnaps, and simmer
covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade
and cook meat 2 hours or more, until tender.
Remove the meat and keep it warm. Strain the cooking juices into a
large saucepan. In a small bowl mix sour cream with flour. Stir it
into the cooking juices and cook, stirring, until sauce is thickened
and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange
meat on a heated plater and pour extra sauce over it.