Two days before you plan to use it, place the beef in a deep glass or pottery bowl. In a saucepan, mix the wine, salt, peppercorns, onion, and bay leaves. Add pickling spices with 2 cups water and bring to a boil. Remove from heat. When cooled, pour over the beef. Cover the bowl tightly with foil and refrigerate for at least two days, turning the meat in the marinade twice a day.
Preheat the oven to 350 degrees. Melt the shortening in a covered roasting pan or casserole. Remove the meat from the marinade. Pat it dry with paper towels and brown well on all sides in the hot shortening. Drain off the fat, strain the marinade, and pour it over the meat. Cover and cook in the oven for 2-2 1/2 hours, or until tender.
Remove the meat and keep warm on a platter. Put the roasting pan on a burner turned to low to medium heat. Add the gingershap crumbs, stirring until the gravy is smooth and thickened. Stir in the sour cream, warming, but not allowing it to boil, lest it curdle. Slice the meat. Pour the gravy into a sauce bowl. Serve with your favorite pasta, rice or dumplings.
Originally Submitted
3/27/2012
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