Traditional sviečková (beef in a creamy root-vegetable sauce), made from a mix of root vegetables and almonds and slow-roasted together with the beef at a low temperature. The sauce is softened with rice cream and the meat is cut into thin slices. Served with a bread dumpling.
- Category
- main course
- Portion
- 350 g
- Yield
- 10 servings
- Nature (TCM)
- warming
TCM: Slow-braised beef and root vegetables are warming and nourishing.
Ingredients
Meat and base
- Beef sirloin – 3 kg
- Carrots – 600 g
- Parsley root – 600 g
- Onion – 600 g
- Blanched almonds – 100 g
- Rice cream – 200 ml
- Stock – as needed
Spices
- Allspice – 2 tsp
- Dried garlic – 2 tsp
- Sweet paprika – 2 tsp
- Coriander – 1 tsp
- Salt – 50 g
Method
Preparation
- Cut the vegetables into large pieces and soak the almonds in water.
- Trim the meat and pat it thoroughly dry.
Cooking
- Heat oil or lard / tallow and sear the meat on all sides until golden.
- Brown the vegetables, then finally add about 300 ml of stock and scrape up all the fond from the pot.
- Put the meat, vegetables, almonds and spices into one vessel, pour in stock and roast at 120 °C for about 4 hours.
Finishing
- Take out the meat and let it cool.
- Blend the vegetables together with the pan juices, add the rice cream, season and thin as needed.
- Slice the cooled meat thinly.
Serving
Serve slices of braised beef covered in the creamy sauce, with a bread dumpling.
Key ingredients
- Beef
- Quality protein, haem iron and B12; slow braising makes it easier to digest.
- Carrot
- Beta-carotene (vitamin A) for skin and eyesight, fibre, natural sweetness.
- Onion
- Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.
- Garlic
- Antibacterial and antiviral; supports immunity and the circulatory system.
- Almonds
- Vitamin E, magnesium and healthy fats; blended, they thicken.
- Red bell pepper
- High in vitamin C and antioxidants; sweet once roasted.
- Bread dumpling
- The classic wheat-flour side for sauces.
Why it’s good for the body
- Beef is a source of complete protein, heme iron and vitamin B12.
- Slow braising makes the meat easier to digest and ties it together in flavor with the root vegetables.
- Root vegetables add fiber and natural sweetness to the sauce.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- The sauce is well suited to making a day ahead – its flavor deepens as it rests.
- Other cuts of beef can be used too, with a longer roasting time.