Roast Beef Russian Style
|Prime rib joint||3 Pound (Weighing 1 ½ Kg)|
|Celery stick/Parsley root||1⁄2|
|Black peppercorns||1 Teaspoon (1 Few)|
|Ground ginger||1 Teaspoon|
|Beef stock||1⁄4 Pint (150 Milliliter)|
|Lemon juice||3 Tablespoon (1-2 Tablespoon 1 Tablespoon)|
|Sour cream||3 Tablespoon|
Wipe the meat, trim off the fat, melt a little of it in a heavy, shallow pan and brown the joint lightly on all sides, sprinkling it with the finely chopped vegetables, the bay leaves, peppercorns and ginger. Roast in a medium to hot oven for about an hour, basting the joint every 10 minutes with a mixture of stock and lemon juice.
About 5 minutes before the joint is cooked, drain off the stock and juices from the pan, add a couple of tablespoon of ice-cold water, and put it in the refrigerator until the fat has solidified on the surface and may be removed easily. Return the juices to a pan, bring to the boil, strain if desired, and add the sour cream. Keep the sauce warm. Remove the beef from the oven, sprinkle with salt and allow to stand for 15 minutes before carving. Serve with the sour cream sauce, roast or boiled potatoes, bolied carrots, turnips or swede or fried mushroom. A classic red wine from Spain or France is a very good combination with this roasted beef dish.