Recipe - Saurebraten And Gingersnaps

4 pound Rump Roast; Beef, Boneless
2 Onions; Thinly Sliced
8 Peppercorns
4 Cloves; Whole
1 Bay Leaf
1 cup White Vinegar; Mild
1 cup Water
One half cup Cider Vinegar
One fourth cup Vegetable Oil
One half teaspoon Salt
2 cup Water; boiling
10 Gingersnaps
One half cup Sour Cream
1 tablespoon 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 One half 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 One fourth inch slices; add to
hot gravy. Arrange meat on a heated plater and pour extra sauce over it.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini