Authentic Sauerbraten

Directions

1. 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. Turn meat twice each day.
2. 2
   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. 3
   In a Dutch oven brown the meat on all sides in hot vegetable oil.
4. 4
   Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersna ps, and simmer covered for 1 1/2 hours. Turn often.
5. 5
   Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender.
6. 6
   Remove the meat and keep it warm. Strain the cooking juices into a large saucepan.
7. 7
   In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth.
8. 8
   Slice meat in 1/4 inch slices; add to hot gravy.
9. 9
   Arrange meat on a heated plater and pour extra sauce over it.