Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Rump roast; beef, boneless 2 ea Onions; thinly sliced
8 ea Peppercorns 4 ea Cloves; whole
1 ea Bay leaf 1 c White vinegar; mild
1 c Water 1/2 c Cider vinegar
1/4 c Vegetable oil 1/2 ts Salt
2 c Water; boiling 10 ea Gingersnaps
1/2 c Sour cream 1 tb 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.

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