Znojemská pečeně

Last Updated on October 28, 2024

Whole braised, bacon-laced, beef butt, sliced and served generously topped with a sauce with a bacon and sweet and sour pickle insert.

Ingredients:

600-700 g of beef butt

.

160 g of smoked bacon 600 ml beef stock 2 tbsp smooth flour 2 tsp full-fat mustard 4 pieces pickles 2 pcs onions fat pepper salt

Procedure:

1. Stuff the cleaned, washed and dried beef with half of the above amount of bacon, then salt and pepper the meat and sear in hot lard until brown on all sides
2. Remove the roasted meat and set aside, fry the peeled, diced onion in the fat until brown, add flour and stir in the dark roux
3. At this stage, add mustard to the base of the sauce and pour the broth over everything, add the meat and simmer under the lid until tender
4. In a smaller pot, fry the rest of the bacon diced into cubes, add the diced cucumbers and briefly sauté everything
5. Remove the soft meat, cut into slices and strain the juice from the meat through a fine sieve directly into the pot with the bacon and cucumber, let it boil briefly
6. Season the dish with salt to taste and serve with rice or bread dumplings.

Recommendation:

The broth can be replaced by water and the base of the sauce can be seasoned with broth.

Note:

Photo by Naďa Indruchová