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Roast Beef Roasted in the Oven

4 servings

Ingredients

• 1.25 kg rib piece of roast beef
• 125 g fat, half butter, half rendered suet
• salt (a little)
• 0.5 l water
• 1 upper cup sour cream
• 1 tbsp butter
• meat extract (as needed)

Instructions

1. It is best to prepare a larger piece, as it will be juicier; for 4 people, 1 to 1½ kg is sufficient.
2. Trim most of the fat from the rib piece, wash it, dry it with a cloth, and pound it tender.
3. For 1 kg of meat, allow about 100 g of fat, half butter and half rendered suet.
4. Melt the suet in the pan, place a roasting rack inside, and on top, the prepared meat, which you sprinkle with fine salt and top with pieces of butter.
5. Then pour about ½ liter of boiling water to the side, not over the roast, and slide the pan into the already very hot roasting oven.
6. After 10 minutes, pull out the roast and baste it for the first time; after that, continue basting diligently to keep the roast juicy, as the meat pores quickly close.
7. Then let the fire subside so that the meat continues to roast slowly.
8. The roast should not be turned or pierced with a fork.
9. Scrape the brown residue from the edges and bottom of the pan.
10. For the sauce, pour the residue into a small pot, remove as much fat as possible, add 1 upper cup of sour cream and 1 tablespoon of fresh butter, let the sauce simmer until thickened, and round it off with meat extract if needed.

Modernized from a treasured 19th-century German cookbook.