4 to 5 lbs. beef rumb roast
2 onions, thinly sliced
8 peppercorns
4 cloves
1 bay leaf
1 c. mild white vinegar
1 c. water
1/2 c. cider vinegar
1/4 c. vegetable oil
1/2 tsp. salt
2 c. boiling water
10 gingersnaps
1/2 c. sour cream
1 tbsp. flour

Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves and bay leaf. Pour white vinegar, water and cider vinegar over the meat, chill; covered for 4 days. Turn meat twice each day.

Remove meat from marinade, dry it will with paper towels and strain the marinade into a bowl. Reserve the onions and 1 cup of marinade.

In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around 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 the meat in 1/4 inch slices; add to the hot gravy. Arrange meat on a heated platter and pour extra sauce over it. Makes 8 to 10 servings. Guten Appetit!!!!!