Ingredients
- 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
- 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
- 2 bay leaves
- 2 sprigs thyme
- 4 allspice berries
- 2 cups (480 ml) chicken broth
- 3/4 cup (180 ml) heavy cream
- 1/2 tablespoon lemon juice
Instructions
- Cut one slice of bacon* into strips, approximately 1/4-inch (6 mm) thick and 3-inches (8 cm) long. Place them in the freezer until solid, about 30 minutes.
- Use a thin knife to make horizontal incisions into both sides of the meat. When you slice the meat against the grain, you should see small pockets of bacon (not an entire strip in one slice). Stuff the bacon strips into the pockets.
- Optional: Tie the beef with kitchen twine to help it keep its shape.
- Generously season the beef with salt. Heat vegetable oil in a Dutch oven over medium-high heat. Sear the beef on each side (approximately 3 minutes per side). Transfer to a plate and set aside.
- Reduce heat to medium. Dice the remaining strip of bacon, add to the pot and cook until just crispy.
- Add the butter along with the carrots, parsnips, turnip and onion. Cook for 20 minutes or until lightly caramelized. While the veggies are cooking, preheat oven to 320°F (160°C).
- Return the meat to the pot along with the bay leaves, thyme, allspice and broth. To make it easier to remove the spices later, you can put them in a cheesecloth bag.
- Cover the pot and place in the oven for 2 hours or until the meat is tender.
- Transfer the meat to a cutting board. Allow to rest for 10-15 minutes before slicing.
- Remove the allspice, thyme and bay leaves from the sauce and discard. Carefully transfer the remaining contents of the pot to a blender along with the heavy cream and lemon juice. Pulse until smooth and add salt to taste.
- Slice the meat and serve warm with vegetable sauce.
Notes
Cuts of beef: I most often use beef chuck roast, but beef short ribs or brisket would also work well. Look for a well-marbled piece of beef.
Bacon: My bacon slices were 1/4 inch (6 mm) thick. If you can’t find bacon this thick, use 4 slices instead. For the larding step, stack two slices of bacon together and freeze them until solid (approximately 30 minutes). Then, proceed with cutting the frozen bacon into small strips to insert into the meat.
Storage: Leftover Svíčková can be stored in an airtight container in the refrigerator for 3-4 days.