Ingredients 1 kg fillet of beef 4 onions, medium-sized 6 big carrots 1/2 a celeriac bulb 1 parsley root 10 peppercorns 10 allspice corns 3 bay leaves 2 sprigs of thyme 10 juniper berries 1/2 l water 125 ml red wine 2 tbsp vinegar salt, pepper 1 carton of sour cream 250 g bacon Czech haunch of beef for festive occasions Preparation The meat needs initially to marinade for 2-3 days. Mix the vinegar, wine and water together for the marinade. Season with salt, pepper, juniper berries, bay leaves, thyme and allspice. Bring the marinade to the boil briefly and let it cool. Wash the beef, remove the skin, and lard it with the bacon. Finally marinade it and place it the fridge for two or three days. Chop the vegetables into small cubes and saute them in butter for 10 minutes. Fry the meat in butter in a separate pan. Use part of the sautéed vegetables to make a bed on the bottom of a stewing pot. Place the meat on top and cover with the remaining vegetables. Pour the marinade over it and let it stew in a pre-heated oven at 180° for at least an hour. Finally, remove the meat, keep it warm. Puree the vegetables for the sauce, mix in sour cream and season with salt and pepper. Serve with sliced dumplings and a good strong "Gambrinus" (16°) • Czech Huntsman Steaks