Ala Judy Storrick, (from Germany/Minnesota)
Serves 7-10

3-4 lb Beef Chuck or Rump
Salt & Pepper
1 Onion, Sliced
3 Bay Leaves
1 Tsp. black peppercorns
Vinegar and Water, 50% each (If you like it less sour, reduce the vinegar)
½ Cup Sugar, divided
¼ Cup Dark Raisins
4 to 6 Good Ginger Snaps
1 Cup Thick Sour Cream (use additional ginger snaps and/or sour cream if necessary to obtain desired thickness of the sauce.)

Rub meat with salt and pepper. Place in deep earthen dish with onion, bay leaves and peppercorns. Heat enough of the vinegar/water mixture to cover. Add ¼ cup sugar to liquid and pour, hot, over the meat. Cover and keep in cool place for 3-4 days, turning and mixing at least once daily. (I have found that a large zip lock bag works well, too, and it’s easier to handle. Include a little air when sealing so that the marinade sloshes about more freely. But don't boil the water/vinegar or you'll melt the bag!)

Remove meat from liquid and brown in 450 degree oven for 20 minutes.

Add back a cup of the liquid, cover and cook in a 300 degree oven for 3 hours or until very tender, adding more liquid during cooking as necessary to keep it moist.

Remove the meat, slice for serving and keep hot.

Strain the liquid, skim off the fat, melt the remaining sugar (1.4 cup) in skillet and add back the strained liquid gradually. Then add the Raisins and Ginger Snaps. Cook until thickened and smooth. Add Sour cream and, when hot, pour over the meat.