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
 * 1/2 	cup cider vinegar
 * 1/4 	cup vegetable oil
 * 1/2 	teaspoon salt
 * 2 	cups boiling water
 * 10 	gingersnaps
 * 1/2 	cup sour cream
 * 1 	tablespoon unbleached flour

Directions
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.<BR> Arrange meat on a heated plater and pour extra sauce over it.