Add all of the marinade ingredient to a pot and bring to a boil. Once boiling, lower the heat and simmer for 10 minutes. Turn off the heat and let the marinade cool. Once cool, add the rump roast into the pot and coat with the marinade. Cover and refrigerate. Every 12 hours flip the rump roast so that it achieves equal marination. Marinade for at least 4 days.

Preheat oven to 300f and make enough room to accomodate a Dutch oven with lid.

Remove the Rump roast from the pot and pat very dry with paper towels. Pour the marinade into a bowl, making sure to save all of it. Wipe down the pot.

Place the flour on a plate. Season the roast on all sides with salt and pepper then dredge the roast in the flour on all sides and shake off the excess.

Heat the pot to medium with 3 tablespoons of lard or vegetable oil. Add the roast to the pot and brown on all sides (will take about 10-15 minutes).

Add the marinade back to the pot and bring to a simmmer. Once simmering, turn the heat off and cover with a tight fitting lid. Place in the oven and braise until tender. Check for tenderness after 3 hours with a knife. If there is resistance, cover and cook for another 45 minutes then check again.

Once the beef is tender, place the roast on a platter and tent with foil. Strain the solids from the sauce then add the sauce back to the pot over a burner. Turn heat to medium and whisk in the crushed gingersnaps. Add the optional raisins and simmer for 10 minutes. If the gravy is still too thin you can whisk in a cornstarch slurry. Once the gravy is thick enough for your liking, taste test, and season with salt and pepper if required.

Using a slicing knife or other sharp knife, slice the meat against the grain and arrange on the platter. Pour the sauce on top and any reserved sauce can be served on the side. Enjoy!

Oma's recipe: 1.5-2lb round or sirloin steak, 1" thick or less, marinade: 1c each vinegar and water, 1 bay leaf, 3 whole cloves. Heat marinade ingredients to a boil. Take off heat and add 2-3 slices onion, 1 small garlic or dash garlic powder. Cool completely and pour over meat in shallow dish, cover and refrigerate at least 12hr. Drain, pat dry. Fry in oil. For sauce follow directions for beef rolls.