| 1 | Place the beef roast in a deep ceramic or glass bowl. |
| 2 | Add onions, peppercorns, cloves, and bay leaf. |
| 3 | Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. |
| 4 | Turn meat twice each day. |
| 5 | Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. |
| 6 | Reserve onions and 1 cup marinade. |
| 7 | In a dutch oven brown the meat on all sides in hot vegetable oil. |
| 8 | Sprinkle meat with salt. |
| 9 | Pour boiling water around the meat. |
| 10 | Sprinkle in crushed gingersnaps, and simmer covered for 1 ?hours. |
| 11 | Turn often. |
| 12 | Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. |
| 13 | Remove the meat and keep it warm. |
| 14 | Strain the cooking juices into a large saucepan. |
| 15 | In a small bowl mix sour cream with flour. |
| 16 | Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. |
| 17 | Slice meat in ?inch slices; add to hot gravy. |
| 18 | Arrange meat on a heated plater and pour extra sauce over it. |
