1.8

kg

boneless beef roast

2

medium

onions; thinly sliced

1

Tbs

peppercorns

4

whole cloves

1

bay leaf

1

cup

white vinegar

1

cup

water

½

cup

cider vinegar

¼

cup

vegetable oil

½

tsp

salt

2

cups

water; boiling

4

gingernut biscuits; crumbled

½

cup

sour cream

¾

Tbs

unbleached flour

1

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.

2

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.

3

In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt.

4

Pour boiling water around the meat. sprinkle in crushed gingernuts, and simmer covered for 1 ½ hours. Turn often.

5

Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender.

6

Remove the meat and keep it warm.

7

Strain the cooking juices into a large saucepan.

8

In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth.

9

Slice meat in 1cm slices; add to hot gravy. Arrange meat on a heated platter and pour extra sauce over it.