2 c. vinegar
2 c. water
4 onions, sliced
1 stalk celery, chopped
1 carrot, chopped
2 bay leaves
8 peppercorns, crushed
8 whole cloves
1/4 tsp. mustard seed
1 (4-5 lb.) rump roast of beef
1 tsp. salt
1/4 tsp. pepper
1/4 c. salad oil
4 tbsp. flour
1/2 c. seedless raisins
1/2 c. sour cream

Combine vinegar, water, onions, celery, carrot, bay leaves, peppercorns, cloves, and mustard seed in saucepan. Bring to a boil; cool. Place meat in large bowl. Pour marinade over meat. Place in refrigerator; marinate 2-3 days, turning several times. Remove meat from marinade; dry well. Sprinkle meat with salt and pepper. Heat oil in Dutch oven. Brown meat very well on all sides. Add 2 cups of the marinade; cover; simmer 2-3 hours or until meat is very tender. Remove meat; keep warm. Strain sauce; skim off fat; measure liquid. Add water or marinade to make 2 cups. Stir in flour. Return to pan. Cook over low heat, stirring and scraping browned bits, until thickened. Stir in raisins and sour cream; blend well. Serve with meat.