Svíčková na smetaně is a traditional Czech recipe for a classic dish of larded and roast beef served with a gravy made from vegetables and the pan drippings in a vinegar and cream base. The full recipe is presented here and I hope you enjoy this classic Czech version of: Svíčková na smetaně.
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This traditional Czech sauce is made from root vegetables and double cream, and it's traditionally served with a slice of beef and bread dumplings.
Ingredients:
For the Beef:
1.15kg whole joint of beef (e.g. top blade)
125g fatty bacon for larding meat
1 ½ tbsp lard (or sunflower / rapeseed oil)
1 tsp ground black pepper
2 tsp salt
water to cover meat while simmering
Vegetables for the Svíčková base:
2 medium carrots
2 medium parsley roots
200g celeriac
3 medium onions
1 medium apple
55g unsalted butter
100g granulated sugar
120ml vinegar 5% acidity
For the Spices:
6 bay leaves
10 allspice berries
10 black peppercorns
For the Roux:
3 tbsp plain (all-purpose) flour
55g unsalted butter
To finish svíčková:
250ml double (heavy) cream (must be above 30% fat to prevent curdling)
To garnish (optional):
sliced lemon, whipped cream, cranberry jam
Method:
Lard the beef with strips from 125g of fat bacon by cutting the fat bacon into pieces about 1cm thick and 10cm long. Place these pieces in the freezer for 30 minutes to harden.
Use a thin knife with a long edge (or even better a larding needle) and make some holes into the meat. Stick your index finger inside each hole and wiggle it so the hole enlarges. Press in strips of fatty bacon. You can make the holes into both sides of the beef.
To achieve a better shape, tie the irregularly shaped meat with kitchen twine. Season the meat with 2 tsp salt and 1 tsp ground black pepper from all sides.
Preparing the vegetables and spices: Peel 2 medium carrots, 2 medium parsley roots, and 200g celeriac by peeling and cutting into 1cm dice. Peel 3 medium onions and chop them coarsely. Peel 1 medium apple and dice it.
If possible, tightly tie the spices (10 allspice berries, 10 peppercorns and 6 bay leaves) in a clean piece of muslin. You will place this spice bundle into the saucepan later.
Brown the meat: In a large, heavy saucepan, melt 1 ½ tbsp lard over high heat and sear the beef on all sides until golden brown. Remove the browned meat and set it aside.
Using the same saucepan in which you prepared the meat. Reduce the heat to medium, then add ½ stick unsalted butter and any leftover bacon fat from larding.
Add the diced carrots, parsley root, and celeriac. Cook until slightly golden, stirring occasionally. Add in the chopped onions and cook until lightly golden. Add a diced apple and cook for another 3-4 minutes, stirring frequently.
Add 100g granulated sugar, mix, and let it melt while stirring. Pour in 120ml vinegar, mix, and let the vinegar evaporate, so that there are only vegetables and some fat left in the base of the pan. Add 1 teaspoon of salt and mix it in.
Return the browned beef to the saucepan with vegetables and pour enough hot water so that the meat is almost submerged. Add 1 tsp of salt and pop in the prepared spices.
Add in the bay leaves, making sure you count them as you will need to remove them all later.
Bring to a boil, reduce the heat to a minimum. Cover with a lid and allow it to simmer for 2.5 hours.
Remove the spices, particularly all the bay leaves. Take out and discard ¼ of the vegetables. If you leave all the vegetables in the sauce, it will taste overly vegetal and become too dense.
Take out the beef and set aside to keep warm.
Prepare the roux: In a frying pan, melt 55g unsalted butter over medium heat. Add 3 tbsp plain flour and stir frequently until it turns lightly golden.
Place a sieve over the saucepan of Svíčková and add the roux. Press the roux through the sieve into the sauce, stirring continuously to incorporate it.
Return the saucepan to the heat and let the sauce simmer for 15-20 minutes.
Stir occasionally during this time to prevent the roux from sticking to the bottom of the saucepan. After about 15 minutes of cooking, the roux will lose its floury taste, thicken the sauce, and give it a very smooth flavour.
Finishing: Add 250ml double cream into sauce. Blend everything with an immersion blender, then strain the sauce into a clean pot. Season with lemon juice and salt to taste.
Serve with bread dumplings (houskové knedlíky) and a slice of the beef. If desired, garnish each portion with a slice of lemon, a dollop of whipped cream, and a teaspoon of cranberry jam.
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