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Svíčková na smetaně
Svíčková na smetaně, often considered the national dish of the Czech Republic, is a rich and flavorful braised beef dish served with a creamy root vegetable sauce. It's traditionally accompanied by bread dumplings (knedlíky), a slice of lemon, and cranberry sauce.
🧂 Ingrédients
- 3 pounds Beef chuck roast(or other stewing beef cut like top blade)
- 0.5 cup Bacon(cut into strips for larding)
- 2 medium Carrots(peeled and cut into pieces)
- 2 medium Parsley root(peeled and cut into pieces)
- 1 medium Celeriac(peeled and cut into pieces)
- 1 large Onion(chopped)
- 3 Tablespoons Butter
- 2 Tablespoons Lard
- 4 cups Beef broth
- 1 cup Heavy cream
- 6 whole Allspice berries
- 3 leaves Bay leaves
- 10 whole Black peppercorns
- 1.5 teaspoons Salt(or to taste)
- 2 Tablespoons Lemon juice
- 0.5 cup Sugar(for caramelizing)
- 0.25 cup Vinegar(white wine vinegar)
👨🍳 Instructions
- 1
Lard the beef with bacon strips. Season the beef with salt and pepper.
- 2
In a large Dutch oven or heavy pot, melt butter and lard over medium-high heat. Sear the beef on all sides until well browned. Remove beef and set aside.
- 3
Add the chopped onion, carrots, parsley root, and celeriac to the pot. Sauté until softened and lightly caramelized.
- 4
Caramelize sugar in a separate small pan until amber. Deglaze with vinegar, then add this mixture to the sautéed vegetables.
- 5
Return the seared beef to the pot. Add beef broth, allspice berries, bay leaves, and peppercorns. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 hours, or until beef is very tender.
- 6
Remove the beef from the pot and set aside. Strain the cooking liquid and vegetables through a sieve into a clean pot. Discard solids.
- 7
Blend the strained liquid and vegetables until smooth. Stir in heavy cream and lemon juice. Simmer gently for 10-15 minutes to thicken. Season with salt to taste.
- 8
Slice the beef and serve with the sauce. Garnish with a slice of lemon and cranberry sauce. Serve with bread dumplings (knedlíky).
💡 Conseils de pro
- ✓Using a combination of root vegetables is key for the authentic flavor.
- ✓Don't skip the caramelizing sugar step; it adds depth and color to the sauce.
- ✓The sauce should be smooth and creamy, with a slight tang from the lemon and vinegar.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Some recipes use a roux (butter and flour mixture) to thicken the sauce.
- Different cuts of beef can be used, but ensure they are suitable for slow braising.