Svíčková na smetaně

Ingredients

• 2 pounds beef chuck roast
• 2 medium carrots
• 2 medium celery stalks
• 1 large onion
• 1 cup heavy cream
• 2 leaves bay leaves
• 1 cup white vinegar
• 4 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 5 berries allspice berries
• 1 teaspoon sugar
• 2 tablespoons parsley
• 4 pieces bread dumplings

Instructions

1. 1

   In a large bowl, combine the beef chuck roast with white vinegar, salt, black pepper, and allspice berries. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.

2. 2

   Remove the beef from the marinade and pat dry. Reserve the marinade for later use.

3. 3

   In a large pot or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Sear the beef on all sides until browned, about 8-10 minutes. Remove the beef and set aside.

4. 4

   In the same pot, add the chopped onions, carrots, and celery. Sauté until softened, about 5-7 minutes.

5. 5

   Add the reserved marinade, bay leaves, and sugar to the pot. Stir to combine.

6. 6

   Return the seared beef to the pot, ensuring it is submerged in the liquid. Bring to a boil, then reduce heat to low. Cover and simmer for 2-2.5 hours, or until the beef is tender.

7. 7

   Once the beef is tender, remove it from the pot and let it rest. Discard the bay leaves.

8. 8

   Using an immersion blender or a regular blender, puree the vegetable sauce until smooth. Return to the pot over low heat.

9. 9

   Stir in the heavy cream and remaining 2 tablespoons of butter. Adjust seasoning with salt and pepper to taste. Simmer for an additional 5 minutes.

10. 10

    Slice the beef against the grain and serve it with the creamy sauce. Garnish with chopped parsley.

11. 11

    Serve with cooked bread dumplings on the side.