Svickova
Beef sirloin marinated for days in a vinegar-root vegetable marinade, braised, then blended into a creamy sweet-tangy sauce — always served with sliced bread dumplings, cranberry compote, and whipped cream, never rice or potatoes.
Meat
⚠ Contains: Dairy, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 lbs beef sirloin
- 2 carrots, chopped
- 1 celery root, chopped
- 1 parsley root, chopped
- 1 onion, chopped
- 1 cup vinegar
- 1 cup water
- 4 juniper berries
- 4 allspice berries
- 2 bay leaves
- 1 cup heavy cream
- 1 tsp sugar
- 1 tbsp lemon juice
- Salt, to taste
- Bread dumplings, to serve
- Cranberry compote and whipped cream, to serve
Steps
- Combine the vinegar, water, juniper berries, allspice, bay leaves, and half the chopped vegetables in a bowl. Submerge the beef and marinate in the refrigerator for 24-48 hours.
- Remove the beef, pat dry, and sear on all sides in a hot pot.
- Add the remaining vegetables and a portion of the strained marinade, cover, and braise on low heat for 2-3 hours until the beef is fork-tender.
- Remove the beef and set aside. Blend the braising liquid and vegetables until smooth.
- Return the sauce to the pot, stir in the cream, sugar, and lemon juice, and simmer until slightly thickened. Adjust seasoning.
- Slice the beef and serve topped with the sauce, alongside bread dumplings, cranberry compote, and a dollop of whipped cream.