User's avatarkevinhefner

Czech Svíčková and Bread Dumplings

Based on https://www.cooklikeczechs.com/svickova-na-smetane/#recipe and https://www.cooklikeczechs.com/houskove-knedliky-czech-bread-dumplings/#recipe

Time3 hours
Yield8 servings
Recipe of Czech Svíčková and Bread Dumplings by kevinhefner

Ingredients

  • Beef
  • 3 lbs whole beef (chuck roast)
  • 5 oz fat bacon (for larding meat, optional)
  • 4 tsp canola oil
  • 1 tsp ground black pepper
  • 2 tsp salt
  • Svíčková Sauce
  • 2 medium carrots
  • 2 medium parsley root (or 2 small parsnips)
  • 7 oz celeriac (aka celery root)
  • 3 medium yellow onions
  • 1 medium apple
  • 1 stick unsalted butter
  • 1/2 cup granulated sugar
  • 1/3 cup vinegar
  • 6 bay leaves
  • 10 allspice balls
  • 10 peppercorns
  • 3 tbsp AP flour
  • 1 cup heavy cream
  • garnish
  • 2 medium lemons, quartered
  • 8 tbsp cranberry jam
  • Bread Dumplings
  • 3 2/3 cup AP flour
  • 1 1/4 cup lukewarm milk
  • 1 1/2 cup bread cubes (from stale white bread) [Toast at 350F for 10 mins if not stale]
  • 1 egg
  • 1 1/2 tsp active dry yeast (4 grams)
  • 1/2 tsp salt
  • 1/2 tsp granulated sugar

Steps

  1. Lard the beef with strips of bacon. Cut the bacon in 1/3 x 4" strips, and harden them in the freezer for 30 minutes.
  2. Using a thin knife or skewer, make a small hole through the roast and insert the bacon. Season the meat with salt and pepper as measured.
  3. Peel carrots, parsley root/parsnips, and celeriac. Dice into 1/2 inch pieces. Peel and chop onions roughly. Peel and dice apple.
  4. Place bay leaves, allspice, and peppercorns in a spice bundle or tea strainer.
  5. In a large, heavy saucepan or Dutch oven, add canola oil and sear the beef on all sides until golden brown. Set the meat aside.
  6. In the same saucepan, add 1/2 stick of unsalted butter, carrots, parsley root/parsnips, and celeriac. Cook until slightly golden, and then add onions to cook until golden as well. Add diced apple and continue to cook for 3-4 minutes, stirring frequently.
  7. Add granulated sugar, vinegar, and let evaporate until only vegetables and fat remain. Add 1 tsp salt.
  8. Return the browned beef to vegetables and pour hot water until the meat is almost submerged. Add spices and 1 tsp salt.
  9. Bring to a boil, reduce heat to medium, and simmer for 2.5 hours covered.
  10. While this simmers, make the bread dumplings. Add yeast and sugar to 1/2 cup lukewarm milk (100-105 F), to sit for 10-15 mins. Combine egg and remaining milk in mixing bowl, then add AP flour and salt. Finally add bubbling yeast mixture.
  11. Knead dough until smooth. Gently fold in bread cubes. Shape into a ball and let rise covered for 45 minutes in a warm place (or until doubled).
  12. Divide dough in half, and form into cylinders. Let rest for 15 minutes as you prep a salted pot of water for boiling. Boil for 9 minutes per side, and then prick the surface to let steam escape after boiling.
  13. Remove spices, and discard 1/4 of vegetables. Remove beef.
  14. Make the roux. In a frying pan, melt 1/2 stick of butter and add flour. Stir frequently until the mix is golden.
  15. Add the roux to the sauce through a sieve to ensure small particles. Stir to incorporate.
  16. Simmer for 15-20 minutes, stirring occasionally. Ensure the roux has lost the flavor of raw flour.
  17. Remove from heat, add heavy cream, and immersion blend until completely smooth. Add some lemon juice to taste.
  18. When plating, cut bread dumplings into 1/2" rondelles, and cover halfway with sauce. Garnish with a lemon and cranberry sauce on the side.