Svicková

Ingredients for 4 servings:

• 800 g beef rump
• 80 g bacon, fatty, cut into thin strips
• salt and pepper
• 80 g lard for frying
• 1 carrot(s) or parsley root
• 2 slices of celery
• 2 m.-sized onion(s)
• 2 bay leaves
• 8 peppercorns
• 6 juniper berries
• ¼ tsp thyme, dried
• ½ liter beef broth
• 20 g flour
• e.g. lemon juice
• 1 cup of cream (200 ml)
• 1 tsp Dijon mustard
• 80 g cranberries

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

…a Bohemian / Czech delicacy

Trim the meat, if necessary, and lard it with thinly sliced ​​bacon. Season with salt and pepper, then brown it all over in hot lard in a roasting tin, then remove it. Trim or peel and roughly chop the vegetables and onions. Add them to the roasting tin and brown them, then add all the spices. Return the meat to the pan and pour in the beef broth. Cover and braise everything in a preheated oven at 180°C (top/bottom heat) for about 1 hour, basting frequently with the liquid and turning twice. After this time, remove the meat from the roasting tin and wrap it in aluminum foil to keep warm. Mix the meat juices and vegetables with the flour and bring to a boil briefly. Add a little acidity, e.g., with lemon juice, and season to taste with salt and pepper, then simmer for a few more minutes. Strain the sauce through a sieve and mix with the cream and mustard, then bring back to a boil briefly. Serve the meat sliced ​​and garnished with the sauce and cranberries. Serve with Bohemian dumplings.