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Svíčková na smetaně s brusinkovou omáčkou
A classic Czech dish featuring tender beef sirloin braised in a rich, creamy vegetable sauce, traditionally served with bread dumplings and a side of cranberry sauce for a touch of sweetness and tartness.
🧂 Składniki
- 1.2 kg Beef sirloin
- 500 g Root vegetables (carrots, parsley root, celeriac)(peeled and roughly chopped)
- 2 large Onions(chopped)
- 100 g Bacon(diced)
- 3 tbsp Vegetable oil or lard
- 2 tbsp All-purpose flour
- 750 ml Beef broth
- 200 ml Heavy cream
- 2 tbsp Lemon juice
- 1 tsp Sugar
- 2 Bay leaves
- 5 Allspice berries
- 10 Black peppercorns
- to taste Salt
- 150 g Cranberry sauce(for serving)
- for serving Bread dumplings (houskové knedlíky)
👨🍳 Instrukcje
- 1
Preheat oven to 160°C (320°F). Season the beef sirloin generously with salt and pepper. In a large oven-safe pot or Dutch oven, heat the oil or lard over medium-high heat. Sear the beef on all sides until browned. Remove beef and set aside.
💡 Wskazówki profesjonalistów: Ensure the pot is hot before adding the beef for a good sear. - 2
Add the diced bacon to the pot and cook until crispy. Remove bacon and set aside, leaving the rendered fat in the pot. Add the chopped onions and cook until softened and lightly browned, about 5-7 minutes.
- 3
Add the chopped root vegetables to the pot and sauté for another 5 minutes. Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes to form a roux.
- 4
Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Add the bay leaves, allspice berries, and peppercorns. Return the seared beef to the pot. Bring to a simmer, then cover and transfer to the preheated oven.
💡 Wskazówki profesjonalistów: Ensure all browned bits are scraped from the bottom for maximum flavor. - 5
Braise for 2 to 2.5 hours, or until the beef is very tender. Remove the beef from the pot and set aside. Strain the sauce through a fine-mesh sieve, pressing down on the solids to extract as much liquid as possible. Discard the solids.
- 6
Return the strained sauce to the pot. Stir in the heavy cream, lemon juice, and sugar. Season with salt to taste. Simmer gently for 5-10 minutes until the sauce has thickened slightly. Stir in the reserved crispy bacon.
- 7
Slice the tender beef and serve it with the creamy sauce. Traditionally, this dish is served with houskové knedlíky (bread dumplings) and a side of cranberry sauce.
💡 Wskazówki profesjonalistów: Allow the beef to rest for 10-15 minutes before slicing for juicier results.
💡 Wskazówki profesjonalistów
- ✓For a smoother sauce, you can blend some of the cooked root vegetables with the sauce before straining.
- ✓Adjust the lemon juice and sugar to achieve the desired balance of tartness and sweetness.
- ✓Ensure the beef is completely submerged in the braising liquid for even cooking.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add a tablespoon of Dijon mustard to the sauce for an extra layer of flavor.
- Serve with potato dumplings (bramborové knedlíky) instead of bread dumplings.
- For a richer sauce, use a combination of beef broth and red wine for braising.