In the Czech kitchen: Kuchyň's braised beef flank steak with red wine

Simmered in red wine sauce and enhanced by a medley of vegetables and aromatic spices, chef Marek Janouch's recipe is perfect for a festive dinner.

Ambiente

Written by Ambiente Published on 07.12.2024 12:30:00 (updated on 09.12.2024) Reading time: 2 minutes

Food & Drink
Photo: Ambiente
Photo: Ambiente
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The Czech word “veverka” typically means “squirrel,” evoking images of a woodland creature. However, at the butcher’s counter, “hovězí veverka” refers to a specific cut of beef. Known as hanger steak or butcher’s tenderloin in English, this elongated muscle is located near the last rib and the spine, close to the kidneys. Its proximity to the liver gives it a bold, distinct flavor prized by meat enthusiasts.

When simmered in red wine sauce and enhanced by a medley of vegetables and aromatic spices, it's a rich, comforting dish perfect for a festive dinner or a leisurely weekend lunch. This recipe comes from Marek Janouch, Executive Chef of Kuchyň at Prague Castle, where guests get to take a peek under the lid of what’s cooking at the centerpiece stove.

Braised flank steak with red wine from Kuchyň

Serves 4

Ingredients

  • 800 g of beef bavette
  • 50 g of lard or beef fat
  • Sprig rosemary
  • 500 ml of dry red wine
  • 5 black peppercorns
  • 5 allspice berries
  • 2 bay leaves
  • 1 liter of beef stock
  • 300 g of carrots, diced
  • 120 g of celery root, diced
  • 100 g of parsley root, diced
  • 100 g of onions, cut into wedges
  • 100 g of mushrooms, cut into wedges
  • 50 g of pickled onions
  • Salt and freshly ground pepper to taste

Chef's tip

Mashed potatoes (bramborová kaše) are the perfect side dish for this meal. The ideal version should be creamy yet thick, a texture achieved through careful preparation and ingredient choice. Learn the secret second step to perfect mashed potatoes.

instructions

  • Sear the beef: Preheat the oven to 180°C. Season the meat with salt and pepper. Sear on all sides with the rosemary sprigs in lard until golden.
  • Layer in the flavor: Pour in half the red wine to deglaze, then transfer to the preheated oven. Next, toast the black peppercorns, allspice, and bay leaves in a dry pan. Deglaze with a small amount of stock and simmer briefly to create a spice infusion.
  • Braise vegetables: In the same pan, sauté the root vegetables until caramelized, adding onions at the end for a touch of sweetness.
  • Assemble and cook: Pour in the remaining red wine and bring it to a gentle simmer. Stir in the spice reduction and beef stock, allowing the mixture to simmer briefly. Once combined, pour the sauce over the meat. Transfer back to the oven and braise until the meat is tender approximately 2½ hours.
  • Final touches: Once the meat is done, remove and plate. Sauté mushrooms and add them, along with pickled onions, to the sauce to combine. Adjust the seasoning, then drizzle the sauce over the beef.
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In the Czech Kitchen is a weekly column written in cooperation with the culinary experts from Ambiente. Established in 1995, the Prague-based collective of pubs, restaurants, and fine-dining outlets have transformed the Czech culinary landscape and lent to the widespread awareness of quality food service and production in Czechia. Follow their socials or book your table at www.ambi.cz.

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