Saurebraten and Ginger

Description
All time traditional family favorite.



Ingredients

 * 4 lbs rump roast, boneless
 * 2 onions, thinly sliced
 * 8 peppercorns
 * 4 whole cloves
 * 1 bay leaf
 * 1 cup white vinegar
 * 1 cup water
 * ½ cup cider vinegar
 * ¼ cup vegetable oil
 * ½ teaspoon salt
 * 2 cups boiling water
 * 10 gingersnaps
 * ½ cup sour cream
 * 1 tablespoon unbleached flour

Directions

 * 1) Place the Beef roast in a deep ceramic or glass bowl.
 * 2) Add onions,peppercorns, cloves, and bay leaf.
 * 3) Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days.
 * 4) Turn meat twice each day.
 * 5) Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl.
 * 6) Reserve onions and 1 cup marinade.
 * 7) In a dutch oven brown the meat on all sides in hot vegetable oil.
 * 8) Sprinkle meat with salt.
 * 9) Pour boiling water around the meat.
 * 10) Sprinkle in crushed gingersnaps, and simmer covered for 1½ hours.
 * 11) Turn often.
 * 12) Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender.
 * 13) Remove the meat and keep it warm.
 * 14) Strain the cooking juices into a large saucepan.
 * 15) In a small bowl mix sour cream with flour.
 * 16) Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth.
 * 17) Slice meat in ¼ inch slices; add to hot gravy.
 * 18) Arrange meat on a heated plater and pour extra sauce over it.