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Sauerbraten

Approximately 4 pounds rump or boneless bottom round roast
2 onions, sliced
8 peppercorns
4 whole cloves
1 bay leaf
1 cup white distilled vinegar
1 cup water
1/2 cup apple cider vinegar
1/4 cup vegetable oil
1/2 teaspoon salt
1 cup water, boiling
10 gingersnap cookies, crushed
1/2 cup sour cream
1 tablespoon all-purpose flour

1. Place a boneless rump roast in a deep ceramic or glass bowl. Add thinly sliced onions, peppercorns, whole cloves, and bay leaf. Pour vinegar, water, and cider vinegar over the meat; chill, covered, for 4 days. Turn the meat twice each day.
2. Remove the meat from the marinade, pat dry, and strain the marinade into a bowl. Reserve the onions and 1 cup of the marinade.
3. In a kettle over medium-high heat, brown the roast on all sides in oil. Sprinkle with salt and pour boiling water around the meat. Sprinkle in crushed gingersnap cookies, and simmer covered for 1 1/2 hours. Turn often.
4. Add the reserved marinade and cook the roast for 2 hours, or until tender. Remove the meat; keep warm. Strain the cooking juices into a large saucepan.
5. In a small bowl, mix sour cream with flour. Stir into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice the meat and add to the hot gravy.

Makes 8 servings.