Written by Leona Kabourkova
Znojmo style roast beef is a well-known and a typical local meal in the region of South Moravia. Znojmo is very famous for their local production of cucumbers. These little cucumbers are pickled in the original sweet-sour and spicy mixture. The cultivation of this product in the Znojmo region was introduced in 1571 by Louka monastery Abbot George II. He was from the northern Bohemian village of Cepirohy. The special taste is also the result of the local type of cucumbers, traditional cultivation method, climatic conditions, soil, processing and also the packaging in which they are kept.
For more information about the South Moravian Region, from which this recipe comes, click here.
2 1/2 lb beef shoulder roasts
10 slices bacon
1 small jar dill pickles
2 pcs large onion
1/2 cup lard
2 Tbs yellow mustard
1 cup pickle juice
1/4 gal beef broth
2-3 Tbs flour
salt and ground black pepper to taste
Insert slices of bacon into the roast: Use the sharp knife to make 10 small incisions around the roast. Put the slices of bacon into each cut. Sprinkle with salt and pepper all over the roast. Add lard and brown roast. Remove the meat and cook slices of onions until golden brown. Add a mustard, flour, pickle, beef broth – in this order. In the end add the roast beef and let cook for about 2 hours until tender. When the roast is finished cooking take it out and mix the sauce. Cut the cucumbers and meat in thin slices and then put it back into the sauce.
Serve the roast beef and sauce with rice or Bohemia bread dumplings.
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