Kôprová Omáčka s Vareným Hovädzím a Parenou Knedľou

Mise en Place (Metric)

Simmered Beef & Broth Base:

• 800 g Beef chuck roast or brisket (cut into 4 equal portions)
• 1.2 L Water or light beef broth
• 1 Medium yellow onion (halved, skin on for color)
• 1 Large carrot, 1 parsnip, 2 celery stalks (rough mirepoix)
• 2 Bay leaves, 6 whole black peppercorns, 4 allspice berries, 10 g salt

Dill Velvet Cream Sauce:

• 45 g Unsalted butter
• 40 g All-Purpose (AP) flour
• 500 ml Strained hot beef cooking broth
• 200 ml Heavy cream (36% fat) or whole milk + sour cream blend
• 40 g Fresh dill (stems finely chopped for simmering, fronds reserved for finish)
• 25 ml White vinegar or fresh lemon juice (to taste)
• 15 g Granulated sugar
• Fine sea salt & ground white pepper
• 4 Slices fresh Parená Knedľa

Method & Service Parameters

1. Simmer Beef: Place beef portions into a pot with cold water (or light broth), halved onion, root vegetables, bay leaves, peppercorns, allspice, and salt. Bring to a gentle simmer, skim any scum off the surface, cover, and cook on low heat for 1.5–2 hours until the beef is fork-tender.
2. Strain Broth: Remove beef, wrap loosely to keep moist and warm. Strain the cooking broth through a fine chinois; reserve 500ml for the sauce.
3. Blond Roux: In a heavy saucepan, melt butter over medium heat. Add AP flour and whisk continuously for 2 minutes to make a blond roux (svetlá zápražka).
4. Build Velouté: Gradually whisk in the 500ml of hot reserved beef broth in a steady stream to prevent lumps. Add finely chopped dill stems. Simmer gently on low heat for 12–15 minutes until the sauce thickens and flour starch is fully cooked out.
5. Add Cream: Stir in heavy cream and simmer for an additional 3 minutes.
6. Balance & Finish: Remove from heat. Season with sugar, vinegar (or lemon juice), salt, and white pepper, dialing in the delicate sweet-sour balance. Fold in the fresh, finely chopped leafy dill fronds off the heat to preserve bright color and essential oils.
7. Service: Slice the warm simmered beef across the grain, arrange on warm plates alongside slices of steamed knedľa, and ladle hot kôprová omáčka generously over the meat.