Grandma's "Svíčková" from A to Z, Traditional Recipe - Babiččina Vánoční Svíčková

Queen of Czech Sauces :-))
Svíčková sauce can seem a bit complicated and time consuming. Straight away I say YES, it is more complicated and time consuming, which is why it is also called the Queen of Czech Sauces. However, if you manage this (which you can), the reward for it will be a fantastic holiday main menu unrepeatable, full of flavour, which due to their demands you will not taste anywhere else in the world, except the Czech and Slovak Republics and usually special Czech restaurants in the world, which state the target of tourists. Although it is basically a vegetable sauce, don't get me wrong, it is also very caloric due to other ingredients.
On the other hand, you don't cook it every day, in our family it was considered a festive dish, which was served on the occasion of Christmas, New Year's celebrations, as a birthday wish or a significant visit.
Regarding the marinating process, I know that today it has practically disappeared for many reasons. Firstly, it seems to be time-consuming, so in a commercial trust it is unattractive, but in practice it is also prevented by hygienic regulations, which do not allow you to marinate 1-2 weeks of meat in the restaurant refrigerator. So this process has disappeared not only from all restaurants, but also from the recipes of many chefs. In practice, this means that you do not serve "Original Svíčková" as you can find in the menu, but something like roast beef with cream-vegetable sauce. So why do I mention the marinating process in my video? Because it is still the only natural process to gently taste the meat to the inside, if I omit the method of injecting the meat with chemical shit. For those who are still not interested in this process, I recommend skipping the first 5.10 minutes of my video. But if you really want to enjoy and taste or remind you of the taste of Svíčková sauce, our grandmothers made it, I recommend watching the whole video and marinating for at least 3-5 days, when the first taste changes will start to show in the meat and also in its structure.
Halali, that is the name of the marinade for Svíčková. In the Czech Republic and Slovakia, it is not a problem to buy it in stores. The problem can arise if you are in a different part of the world. So, if you're not there, watch my video and make your own home marinade, it's not that complicated.
Czech spirit vinegar 8%, a similar problem as with Halali, however, it is more readily available in Czech stores and sometimes in Polish stores, or you can order from online stores, but it costs something extra. If you still do not have Czech vinegar in your home store, then definitely DO NOT replace it with other types of vinegar, such as apples, wine, ... etc. It does not belong to Czech Svíčková and then it tastes terrible. If for any reason you do not want or cannot use Czech vinegar, then use the lemon juice.
Salt. I basically do not use salt marinades for meat (except special procedure - smoke and dries meat), for several reasons. First, the meat already contains salt in its natural state. So there is no need to salt it significantly, I prefer to enjoy the taste of meat. Try it. And second, the salt disrupts the cellular structure of the meat and essentially dries it out. So I always salt the meat just before the heat treatment.
One apology. I mentioned Double cream in the video but used Single cream. It doesn't matter, it depends on your preference. My grandmother always used whipped cream with 33% fat. Today there are other possibilities. It is important to use a fresh whipped cream and especially to prevent a larger heat shock when pouring into the sauce, otherwise you will collide. Nothing happens in taste, but it destroys the whole visual effect. If this happens to you, even though you've done everything right, there is nothing left but to use the stick mixer again (Ugh, I don't believe I wrote it here).
After putting the cream in the sauce, just heat it, but NEVER COOK!
And finally one type. Like any Czech sauce, Svíčková sauce is the best the next day, when all the ingredients come together. So, after removing the sauce from the heat, put the roast meat back in it, let it cool down and reheat it again the next day slowly and with constant stirring. Svíčková sauce includes great Czech sour-dough dumplings, although I admit that it can be served with pasta.
I wish you good luck and let me know in your comments how you did.
Music: Chris Haugen - Home for the Holidays from KZbin Music Free Library
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Thanks & Have nice day
Mxp.

[@ivuska63]

Dekuji za recept.

[@richardsezemsky1234]

Voe...It looks phantastic

[@chrismurphy1043]

looks great nice job

[@richardsezemsky1234]

Tenderloin is always a challenge for the best chef :-) Mischa, I'm looking forward to you cooking it for me.

[@jitrenka4485]

Vypadá krásně a musí být výtečná 👌 👍. Když dělám svíčkovou, nedávám tymian a před přidáním smetany na závěr, dávám cca 1/4 - 1/2 čajové lžičky plnotučné hořčice. Opravdu jen pro vyladění. 👍

[@marklar2012]

Máma také dává kousek hořčice... jsou to drobné rozdíly v interpretaci, ale pořád stejná svíčková.

[@jelsner5077]

What was it you inserted into the meat after poking it? I am definitely going to make this for Christmas dinner this year

[@Maixpilkitchen]

Smoked pork fat about 20 minutes chilled in frizer. Oh yes, it is actually my grandmother's Christmas day dinner. Good luck and enjoy!!

[@jelsner5077]

Yes, I watched your video again and figured that out. Thanks for replying

[@hehehe2172]

Hey, what u added in 8:18 ?

[@wendytaucher]

Parsnips not parsley in screen language.

[@danielam1821]

Actually it’s parsley root, not parsnips. Two different tastes. But parsnips can be used as parsley root hard to find in the US.