Svíčková
Beef in a silky root-vegetable cream sauce with cranberry.
Ingredients
- 1 kg Beef roast
- 3 Carrots
- 1 Parsley root
- 1 stalk Celery
- 2 Onion
- 100 g Bacon
- 1 cup Cream
- 3 Bay leaves
- 6 Allspice
- 1 tsp Black pepper
- 2 tbsp Vinegar
- 1 tbsp Sugar
- 3 tbsp Butter
- 3 cups Water
Method
- Lard the beef — Pierce the beef and push strips of bacon into it so it stays moist.
- Brown — Sear the beef all over in butter, then set aside.
- Cook the vegetables — Cook the diced carrot, parsley root, celery and onion with the spices until golden.
- Braise — Return the beef, add water and vinegar, cover, and cook gently for 2½ hours.
- Blend the sauce — Lift out the beef, remove the whole spices, and blend the vegetables with their liquid until completely smooth.
- Finish — Stir in the cream and sugar and simmer until glossy.
- Svíčková is ready — Slice the beef, nap with sauce, and serve with bread dumplings and cranberry.