50 Svíčková, Czechia national dish

Cut the bacon into long sticks of about 1x1x the length of your meat and put them in the freezer for about 20 minutes.

With a long narrow knife, make 6 holes lengthwise in the meat. Stuff the holes with the bacon. Season the sides of the meat with salt and pepper.

In a large heavy pot, heat the lard over high heat and sear the meat on all sides. Take out and set aside.

Lower the heat to medium and melt 55gr (1/2 stick) of butter in the pot.

Add the celeriac, carrots, and parsley root and cook until slightly golden, mixing often for about 6 minutes.

Add the onions and cook for 5 minutes.

Add the apple and cook for 4 minutes.

Add the sugar and mix until it melts, then add the vinegar and 1 tsp of salt. Cook until most of the vinegar has evaporated.

Return the meat to the pot and add enough water so that the meat is ¾ covered.

Add 1 tsp of salt, the black pepper, allspice, and the bay leaves.

Bring to a boil, then cover and simmer for 2.5 hours.

Meanwhile, in a pan, make a roux by melting 55 grs (1/2 stick) of butter over medium heat and slowly add the flour while whisking until golden brown. Set aside.

Take the meat out and set aside in a warm place. Take out the bay leaves and ¼ of the veggies.

Add the roux to the pot, mix, and simmer for 15 minutes.

Turn the heat off, add the heavy cream, and using an immersion blender, blend everything together until homogenous.

Slice the meat and serve on a plate full of sauce.

Equipment Needed

Allergens