Czech Hunter’s Beef
Categories: Ethnic, Czech, Slav, Beef, Meat
Yield: 4 servings
4 ea beef shanks
3 tb corn oil
2 ea onions chopped
1 ea garlic clove mashed
2 ea carrots sliced
2 ea parsnips sliced
1/2 ea small celeriac diced
2 c dry red wine
3/4 c beef broth
1 ea lemon juice of
1 ea lemon zest of
2 ea bay leaves
1/2 ts thyme
1/4 ts ground allspice
2 tb fresh parsley chopped
Melt butter on med-high in a large skillet.
When quite hot, put in your beef shanks.
Brown them on both sides.
Add onions & garlic then fry while stirring occasionally until almost golden.
Add parsnips, carrots & celeriac then cook while stirring occasionally for 5 mins.
Pour in red wine & broth to just cover your meat.
Add lemon juice, lemon zest, bay leaves, thyme, allspice & parsley.
Season well with salt & black pepper.
Bring to a low boil, cover, reduce heat then simmer for 90 mins. until beef is tender.
Remove beef from your pan.
Remove bay leaves then discard them.
Puree your sauce.
Put sauce back into pan then bring to a low boil.
Place meat back into skillet then heat through.
Taste then adjust seasonings if necessary.
Serve with dumplings, potatoes or rice.
ORIGIN: Dr. Krista Krzalczk, Prague-Czech Republic, circa 1999