Svíčková – Czech braised beef with cream sauce

The Czech national dish – beef sirloin braised with root vegetables in a creamy sauce, served with bread dumplings, cranberry jam and lemon.

• 1 kg beef sirloin
• 2 carrots
• 1 parsnip
• 1 celeriac, diced
• 1 onion
• 3 tbsp butter
• 200 ml heavy cream
• 100 ml dry white wine
• 1 tbsp lemon juice
• 1 tsp sugar
• Bay leaves and thyme
• Cranberry sauce and lemon for serving
• Bread dumplings (knedlíky) for serving

Method

1. 1
   Lard the beef with bacon strips and marinate overnight in vegetables and wine.
2. 2
   Brown the beef in butter. Remove and fry the vegetables until golden.
3. 3
   Return beef to the pot with the marinade vegetables, bay leaves and enough water to half-cover.
4. 4
   Braise at 160°C for 2.5–3 hours until very tender.
5. 5
   Remove the beef and blend the braising vegetables and liquid to a smooth sauce.
6. 6
   Enrich with cream, season with lemon juice and sugar. Slice beef and serve with the sauce, bread dumplings and cranberry jam.