Svíčková

Method

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1. Make small incisions all over the beef with a thin knife and push the bacon strips into them. Season the joint well.

   Mark done

2. Brown the beef hard in the butter in a heavy casserole on all sides, about 10 minutes, then lift it out.

   Mark done Start 10 min timer

3. Add the diced bacon, carrots, celeriac, parsnips and onions and cook 15 minutes until deeply coloured.

   Mark done

4. Add the bay, allspice, peppercorns and thyme, then sit the beef on top of the vegetables.

   Mark done

5. Pour in the stock — it should come a third of the way up the meat — cover, and cook at 150C fan for 2 hours.

   Mark done Start 2 hr timer

6. Lift the beef out and rest it, covered.

   Mark done

7. Fish out the bay leaves and blend everything left in the pot until completely smooth, adding a little stock if it is too thick.

   Mark done

8. Return the sauce to the pan, add the cream, vinegar and sugar, and simmer 10 minutes. Taste and balance — it should be sweet, sour and rich in that order.

   Mark done

9. Slice the beef thinly against the grain and warm it through in the sauce off the heat.

   Mark done

10. Serve with bread dumplings, a spoonful of cranberry, a lemon slice and a swirl of whipped cream on each plate.

    Mark done

Chef’s Tips

• Lard the beef. It is the difference between moist and dry after two hours.
• Blend the vegetables into the sauce — that is the thickener.
• Balance with vinegar and sugar at the end, tasting as you go.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Bread dumplings
• A Czech pilsner
• Cranberry sauce

Storage & Reheating

Refrigerate up to 4 days and freeze 3 months. Reheat the beef in the sauce, gently.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.