Pecene Hovezi na Kminu
Pecene hovezi na kminu (PEH-cheh-neh HO-vyeh-zee nah KMEE-noo)
Roast Beef with Caraway
Slow-roasted beef infused with caraway and garlic, falling apart tender, with rich pan juices and creamy mashed potatoes.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: carving board and deep plate
Garnishes: caraway gravy, parsley
Accompaniments: mashed potatoes, pickled beets
Instructions
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1
Stud beef with garlic slices. Rub with caraway, salt, pepper, and marjoram.
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2
Sear beef in butter until browned on all sides.
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3
Place in roasting pan with onions and carrots. Add broth.
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4
Roast at 160C for 2-2.5 hours, basting occasionally.
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5
Rest 15 min before slicing.
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6
Strain pan juices for gravy. Serve with mashed potatoes.
Did You Know?
Caraway is the defining spice of Czech cooking — it appears in more Czech dishes than any other herb or spice.
Chef's Notes
Equipment Tips
- roasting pan
- meat thermometer
- carving knife
Garnishing
caraway gravy, parsley
Accompaniments
mashed potatoes, pickled beets
The Story Behind Pecene Hovezi na Kminu
Roast beef with caraway represents Czech Sunday cooking at its finest. The combination of beef and caraway is ancient in Bohemian cuisine, and this dish remains the centerpiece of family Sunday lunches across the country.
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