Lovecka’ “roast in red wine

Typical recipe from the Czech Republic

Recipe suggested by Camille

Recommended Wine

Boca Doc

Color: Garnet red with light orange reflections

Bouquet: Intense, complex, floral, spicy

On the palate: Warm, goog balance between freshness and softness, righly tannic, persistent,

Grape variety: 70% Nebbiolo, 20% Vespolina, 10% Uva Rara

Recommended Wine

Tritone Rosso Doc

Color: Purple red

Bouquet: Vinous, fruity, floral

On the palate: Warm, good balance between freshness and softness, rightly tannic, persistent

Grape variety: Nebbiolo, Vespolina, Uva Rara

Ingredients for 4 servings

  • 1 kg breast of beef
  • 100 grams lard
  • 3 large onions
  • 2 tomatoes
  • 6 juniper berries
  • 8 peppercorns
  • 3 laurel leaves
  • 1 sprig of rosemary
  • 2 carrots
  • 1 celery stalk
  • 750 ml red wine
  • Flour


Massage the meat with the minced lard.

Dice the vegetables.

Melt the butter in the frying pan with the remaining lard.

Combine the vegetables and all the flavourings and spices.

Flour the meat, add salt and pepper.

Brown the meat with vegetables and spices.

Add the wine and simmer for about 3 hours, adding hot water from time to time.

When the meat is done, remove it from the frying pan and leave it to cool so that it can be cut up

Sieve the vegetables or mash them to make a smooth sauce.

Blend the sauce with a chunk of butter

put the sliced meat back into the pan with the sauce.

Add salt and pepper to taste.

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