Czech · Beef

Svíčková na Smetaně

Name: Svíčková na Smetaně
Cuisine: Czech
Ingredients: 900 g Beef roasting joint suitable for braising; 8 g Salt; 2 g Ground black pepper; 25 ml Vegetable oil; 30 g Butter; 200 g Onion; 300 g Carrots; 250 g Celeriac; 150 g Parsnip; 20 g Sugar; 30 ml White wine vinegar; 800 ml Unsalted beef stock; 2 Bay leaves; 5 Whole allspice berries; 200 ml Double cream; 800 g Prepared Czech bread dumplings; 80 g Cranberry preserves

Servings

Ingredients

Beef roasting joint suitable for braising900 g
Salt8 g
Ground black pepper2 g
Vegetable oil25 ml
Butter30 g
Onion200 g
Carrots300 g
Celeriac250 g
Parsnip150 g
Sugar20 g
White wine vinegar30 ml
Unsalted beef stock800 ml
Bay leaves2
Whole allspice berries5
Double cream200 ml
Prepared Czech bread dumplings800 g
Cranberry preserves80 g

Original recipe serves about 4.

Method

1
Heat the oven to 160°C. Season the beef with the salt and pepper. Heat the oil in an ovenproof pot and brown the beef on all sides; remove it. Add the butter and diced onion, carrots, celeriac and parsnip, and cook for 12 minutes.
2
Add the sugar and stir for 1 minute, then add the vinegar, stock, bay leaves and allspice. Return the beef, cover and cook in the oven for 2½–3 hours, until tender.
3
Remove the beef, bay leaves and allspice. Blend the vegetables and liquid until smooth. Stir in the cream and simmer for 5 minutes. Slice the beef and return it to the sauce to warm through.
4
Steam the prepared bread dumplings according to their package directions until hot throughout. Divide among four plates with the beef, sauce and cranberry preserves.

Recipe source: TheMealDB