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Roast Beef in a Pot

4 servings

Ingredients

• 0.5 kg suet, finely chopped and soaked overnight
• roast beef, prepared as above (pcs)
• salt (a little)
• 2 upper cup water, simmering
• 1 tbsp flour
• 1 upper cup sour cream
• butter (a little)

Instructions

1. In a wide braising pot, add ½ kg of finely chopped suet, soaked overnight.
2. As soon as the fat cubes become clear, place the meat, prepared as described above, into the pot and brown it on all sides until golden yellow, pushing it around diligently, but never piercing it with a fork.
3. Place some of the fat cubes on top of the meat, sprinkle with fine salt, pour 2 upper cups of simmering water from the side, and cover the pot tightly.
4. Weigh down the lid with two weights, and leave the pot in a spot where the meat will continue to roast slowly and uninterruptedly.
5. After one hour, turn the roast beef with a slotted spoon, add a little more salt, and let it roast, tightly covered, for another ½ hour.
6. For the sauce, remove the meat, pour off the fat, scrape the brown residue from the pot, dust 1 tablespoon of flour over it, and cook everything down with 1 upper cup of sour cream and a little butter.
7. This preparation is particularly suitable for a smaller piece of roast beef.
8. Leftovers can be repurposed cold with remoulade sauce, as a meat salad, or for roast beef pudding.

Modernized from a treasured 19th-century German cookbook.