MARINADE:

2 c. vinegar
2 tsp. salt
10 peppercorns
3 cloves
2 bay leaves
2 chopped onions
2 carrots, sliced
4-6 lb. beef sirloin or rump (I use rump)
3 tbsp. shortening
1 1/2 c. boiling water
1/2 pt. sour cream

Combine in saucepan, vinegar, salt, peppercorns, bay leaves, onions, cloves and carrots - bring to boil. Remove from heat, cool 30 minutes.

Place beef in plastic bag in bowl. Pour mixture over it. Marinate 3-5 days in refrigerator, making sure marinade surrounds meat. Drain meat, reserving marinade. Dry meat with paper towels.

Melt shortening in heavy pan; brown meat on all sides. ADD MARINADE SLOWLY. Add 1 1/2 cups boiling water. Cook over low heat until tender (about 3 hours). Remove meat to warm platter. Thicken gravy.

Serve with potato pancakes, dumplings or noodles.