CzechMain Course

Svíčková na Smetaně

Name: Svíčková na Smetaně
Prep time: 30 minutes
Cook time: 2 hours 30 minutes
Total time: 3 hours
Yield: 6
Cuisine: Czech
Ingredients: 2.5 lbs beef sirloin roast, tied; 6 strips bacon; 1 large onion, roughly chopped; 2 medium carrots, peeled and roughly chopped; 1 large parsnip, peeled and roughly chopped; 1 celery root (about 8 oz), peeled and roughly chopped; 6 whole allspice berries; 6 whole black peppercorns; 3 bay leaves; 1 tsp dried thyme; 1 tbsp Dijon mustard; 2 tbsp butter; 2 tbsp all-purpose flour; 1 cup heavy cream; 2 tbsp white wine vinegar; 1 tbsp sugar; 2 cups beef broth; Salt and freshly ground black pepper to taste; Lemon juice to taste; Cranberry sauce for serving; Whipped cream for garnish

Prep

30 minutes

Cook

2 hours 30 minutes

Total

3 hours

Serves

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Ingredients

Units

2.5 lbs beef sirloin roast, tied
6 strips bacon
1 large onion, roughly chopped
2 medium carrots, peeled and roughly chopped
1 large parsnip, peeled and roughly chopped
1 celery root (about 8 oz), peeled and roughly chopped
6 whole allspice berries
6 whole black peppercorns
3 bay leaves
1 tsp dried thyme
1 tbsp Dijon mustard
2 tbsp butter
2 tbsp all-purpose flour
1 cup heavy cream
2 tbsp white wine vinegar
1 tbsp sugar
2 cups beef broth
Salt and freshly ground black pepper to taste
Lemon juice to taste
Cranberry sauce for serving
Whipped cream for garnish

Instructions

1
Season the beef roast generously with salt and pepper. Spread the Dijon mustard evenly over the entire surface of the meat.
2
In a large Dutch oven or heavy-bottomed pot, cook the bacon strips over medium heat until crispy. Remove bacon and set aside, leaving the rendered fat in the pot.
3
Increase heat to medium-high and sear the beef roast on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
4
Add the butter to the pot and sauté the onion, carrots, parsnip, and celery root until lightly golden, about 8-10 minutes. Add the allspice, peppercorns, bay leaves, and thyme, stirring to combine.
5
Place the seared beef on top of the vegetables. Add the beef broth, vinegar, sugar, and reserved bacon. The liquid should come about halfway up the roast. Bring to a simmer.
6
Cover the pot tightly and transfer to a preheated 325°F (160°C) oven. Braise for 2 to 2.5 hours, turning the meat once halfway through, until the beef is fork-tender.
7
Remove the beef from the pot and tent with foil to keep warm. Discard the bay leaves, allspice, and peppercorns. Transfer the vegetables and braising liquid to a blender and purée until completely smooth.
8
Return the sauce to the pot over medium heat. Whisk in the flour and cook for 2 minutes. Slowly stir in the heavy cream and simmer until the sauce reaches a velvety consistency, about 5-7 minutes. Season with salt, pepper, sugar, and lemon juice to taste.
9
Slice the beef against the grain into thick slices. Serve generously ladled with the cream sauce, accompanied by bread dumplings, a spoonful of cranberry sauce, and a small dollop of whipped cream on top.