Description
Svíčková is a traditional Czech dish featuring a tender beef chuck roast stuffed with bacon and slow-cooked in a rich, creamy vegetable sauce made from carrots, parsnips, turnip, and onions. This comforting recipe combines savory and slightly tangy flavors with aromatic herbs and spices, perfect for a hearty family meal.
Ingredients
Meat and Seasoning
- 3 pounds (1.4 kg) beef chuck roast
- Kosher salt to taste
- 2 pieces (150 grams) very thick cut bacon
- 1 tablespoon vegetable oil
- 1 tablespoon (15 grams) unsalted butter
Vegetables
- 2 medium (250 grams) carrots, peeled and cut into 1/2 inch (1.5 cm) pieces
- 2 medium (250 grams) parsnips, peeled and cut into 1/2 inch (1.5 cm) pieces
- 1 large (180 grams) turnip, peeled and cut into 1/2 inch (1.5 cm) pieces
- 1 large yellow onion, chopped into 1 inch (2.5 cm) pieces
Herbs and Spices
- 2 bay leaves
- 2 sprigs thyme
- 4 allspice berries
Liquids and Finish
- 2 cups (480 ml) chicken broth
- 3/4 cup (180 ml) heavy cream
- 1/2 tablespoon lemon juice
Instructions
- Prepare Bacon Pockets: Cut one slice of bacon into strips approximately 1/4-inch (6 mm) thick and 3-inches (8 cm) long. Place these strips in the freezer until solid, about 30 minutes, to help with stuffing later.
- Stuff the Meat: Use a thin knife to make horizontal incisions into both sides of the beef chuck roast. Insert the frozen bacon strips into these small pockets, ensuring the bacon is distributed throughout the meat.
- Tie the Beef (Optional): Tie the beef with kitchen twine to help maintain its shape during cooking.
- Season and Sear: Generously season the stuffed beef with kosher salt. Heat vegetable oil in a Dutch oven over medium-high heat. Sear the beef on all sides, about 3 minutes per side, to develop a rich crust. Remove beef and set aside.
- Cook Bacon and Vegetables: Reduce heat to medium. Dice the remaining bacon strip and add to the pot, cooking until just crispy. Add butter, then the carrots, parsnips, turnip, and onion. Cook for 20 minutes or until vegetables are lightly caramelized.
- Preheat Oven and Add Herbs: While vegetables cook, preheat the oven to 320°F (160°C). Return the seared beef to the pot, add bay leaves, thyme sprigs, allspice berries, and pour in chicken broth. For easy removal, place herbs and spices in a cheesecloth bag if desired.
- Braise in Oven: Cover the Dutch oven and cook in the preheated oven for about 2 hours or until the meat is tender and easily pierced with a fork.
- Rest the Meat: Transfer the beef to a cutting board and let it rest for 10-15 minutes to allow the juices to redistribute.
- Prepare the Sauce: Remove the herb and spice bag from the pot and discard. Carefully transfer the contents of the pot—including the cooked vegetables and broth—to a blender. Add heavy cream and lemon juice, then pulse until smooth. Season the sauce with salt to taste.
- Serve: Slice the rested beef and serve warm, topped with the creamy vegetable sauce alongside your choice of traditional sides such as bread dumplings or boiled potatoes.
Notes
- Freezing the bacon strips before stuffing helps keep them firm and easier to insert into the meat pockets.
- Tying the beef roast is optional but helps keep the shape and ensures even cooking.
- Using a cheesecloth bag for herbs and spices simplifies removing them from the sauce before blending.
- This dish is typically served with traditional Czech bread dumplings or boiled potatoes to soak up the sauce.
- Make sure to let the meat rest after cooking to retain the juices and improve tenderness when slicing.
- Prep Time: 45 minutes
- Cook Time: 2 hours 0 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Czech
