Traditional Svíčková na smetaně

Prepare the Beef

1. 1Preheat oven to 150°C (300°F).
2. 2Pat the beef sirloin dry and season generously with salt and pepper.
3. 3Heat vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned.
4. 4Remove the beef from the pot and set aside.
5. 5Add the chopped carrots, parsley root, celery root, and onion to the pot. Sauté for 10-15 minutes until softened and lightly caramelized.
6. 6Return the beef to the pot, placing it on top of the vegetables.
7. 7Add the bay leaves and allspice berries.
8. 8Pour in the beef broth. The liquid should come about halfway up the sides of the beef.
9. 9Bring the liquid to a simmer on the stovetop, then cover the pot tightly and transfer it to the preheated oven.
10. 10Braise for 2.5 to 3 hours, or until the beef is fork-tender.

Make the Sauce

1. 1Carefully remove the beef from the pot and set it aside, keeping it warm. Discard the bay leaves and allspice.
2. 2Strain the vegetables and braising liquid through a fine-mesh sieve into a clean saucepan. Press down on the solids to extract as much liquid as possible. Discard the solids.
3. 3Bring the strained liquid to a simmer over medium heat. If you prefer a thicker sauce, whisk the flour with a little cold water to form a smooth paste, then whisk it into the simmering liquid until thickened. Cook for 2-3 minutes.
4. 4Stir in the heavy cream, lemon juice, and sugar. Simmer gently for another 5 minutes, stirring occasionally. Do not boil.
5. 5Season the sauce with salt and pepper to taste.

Serve

1. 1Slice the rested beef sirloin thinly against the grain.
2. 2Arrange slices of beef on serving plates and generously ladle the warm cream sauce over the top.
3. 3Serve immediately with prepared bread dumplings, a spoonful of cranberry sauce, and a slice of lemon. Garnish with whipped cream if desired.