In a large bowl mix together the vinegar, wine, bay leaves, peppercorns, cloves, and onion.
Add the beef to the bowl and flip around a couple times to coat to beef in the marinade.
Cover the bowl and refrigerate for 72 hours, flipping the beef over in the marinade once a day.
Transfer the beef from the marinade to a plate and set aside, saving the marinade for later.
Pat the beef dry with paper towels then season the beef generously with salt & pepper.
Heat the oil in a dutch oven over medium-high heat.
When the oil is hot add the beef and sear until well browned on all sides, about 3 minutes per side.
Transfer the beef to a plate and set aside then pour the marinade into the dutch oven and scrape the bottom of the pot with a wooden spoon to release any stuck on bits.
Return the beef to the dutch oven then bring to a boil.
Place a lid on the dutch oven and reduce the heat to medium-low then simmer the beef, while covered, for 2 hours.
Flip the beef over then continue to simmer, while covered, for 2 more hours or until beef is tender.
Transfer the beef to a serving plate and set aside.
Strain the any liquid leftover in the dutch oven through a mesh strainer and into a separate container then set aside.
Melt the butter in the now empty dutch oven over medium heat.
Stir in the flour until well combined with the butter.
Slowly pour in the strained liquid and cook, while stirring, until thickened.
Stir in the sour cream until fully incorporated then ladle the sauce over the beef and serve.
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