Svickova

Ingredients for 4 servings:

• 1,000 g beef from the rump
• ½ celery root
• 3 carrots
• 3 onions
• 250 g clarified butter
• ½ liter of rosé wine
• 5 juniper berries
• 2 cloves
• 100 g sugar
• 2 bay leaves
• 250 g cream (cooking cream)

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

Season the meat with salt and pepper and place it in a bowl with the finely chopped celery root, carrot pieces, juniper berries, cloves, and bay leaves. Sprinkle with sugar, pour over melted butter and rosé wine, and let it marinate, covered, in the refrigerator for about 24 hours. Then remove the meat and sear it on all sides in clarified butter. Add the marinade to the pot, cover, and braise everything in the oven at 200°C for about 2 hours. For the sauce, skim off the butterfat with a ladle (even better: let it cool and then remove it while it’s still solid). Puree the vegetables, bring to a boil with the cream, and season again if desired. Cut the meat into approximately 1 cm thick slices, add to the cream sauce, and let it marinate for about 20 minutes. The best accompaniments are Bohemian bread dumplings, stewed pear halves with cranberry jam and a dark beer.