Rajská omáčka - Czech Style Tomato Sauce

Name: Rajská omáčka - Czech Style Tomato Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 3 h 50 min
Yield: 6 serving
Ingredients: 2 large carrots; 5 ounces celeriac; 1 medium parsley root; 1 medium onion; 3 cloves garlic; 2 pounds beef chuck; 16 cups water; 3 bay leaves; 5 allspice; 10 peppercorns; 1 teaspoon salt; 3 medium onions; 1 Tablespoon pork lard; 1 cup tomato paste; ⅔ cup all-purpose flour; 5 cups beef broth; salt; ¾ cup granulated sugar; 5 Tablespoons vinegar; 10 peppercorns; 5 allspice; 1.½ Tablespoons unsalted butter

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
3 hrs
Total Time
3 hrs 50 mins
Servings
6
Course
Main Course
Cuisine
Czech

Rajská omáčka - Czech Style Tomato Sauce

Nora Tran

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This is an authentic Czech recipe for rajská omáčka, homemade creamy tomato sauce.

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Ingredients

Servings

Homemade beef broth:

2 large carrots peeled, halved
5 ounces celeriac peeld, roughly cut
1 medium parsley root peeled, halved
1 medium onion peeled, halved
3 cloves garlic peeled, roughly chopped
2 pounds beef chuck in whole
16 cups water
3 bay leaves
5 allspice
10 peppercorns
1 teaspoon salt

Sweet tomato sauce:

3 medium onions peeled, finely chopped
1 Tablespoon pork lard
1 cup tomato paste
⅔ cup all-purpose flour
5 cups beef broth
salt
¾ cup granulated sugar
5 Tablespoons vinegar 8% acidity
10 peppercorns
5 allspice
1.½ Tablespoons unsalted butter cold

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Instructions

Homemade beef broth:

Clean and peel 2 large carrots, 5 ounces celeriac, 1 medium parsley root, 1 medium onion, and 3 cloves garlic. Cut each vegetable into two pieces or chop coarsely. Put the veggies and 2 pounds beef chuck into a large pot.
Add 16 cups water - the exact amount of water depends on the size of your pot. Cover with a lid, and bring it to a boil.
Remove the lid and collect the condensed foam forming on the broth surface with a scoop.
Once the foam stops forming, add the spices (3 bay leaves, 5 allspice, 10 peppercorns), 1 teaspoon salt, and turn down the temperature to minimum, to a bare simmer, just a bubble or two coming up here and there. It takes about 3 hours for the meat to soften. Cover the pot with a lid so that a small gap remains on the side.
Take the meat out of the broth and keep it warm. Strain the broth into a clean pot. Discard the vegetables and spices.
You don’t need all the broth for Rajská sauce, you can freeze the rest once it cools down, as it will come in handy when making other broth-based recipes.

Rajská tomato sauce:

Make ahead: Peel 3 medium onions and chop them finely.
Melt 1 Tablespoon pork lard in a separate sauce pan and set it to medium heat.
Add the onion and stir until it turns lightly golden brown.
Add 1 cup tomato paste, stir about 1 minute.
Pour in ⅔ cup all-purpose flour and stir continuously for 30 sec.
Gradually, add 5 cups beef broth, lukewarm, while still whisking to avoid lumps.
Add salt, ¾ cup granulated sugar, 5 Tablespoons vinegar and spices: 10 peppercorns and 5 allspice.
Bring it to a boil turn down the temperature to a third, and simmer while stirring occasionally for 20 minutes.
Season the tomato gravy with salt and sugar if necessary.
Remove the pan with the sauce from the heat source and strain it through a sieve into a clean pot.
Add 1.½ Tablespoons unsalted butter, cold, to soften up the sauce. Mix with a spoon until butter melts. Do not cook anymore.

Notes

SERVING: Place a slice of warm beef and bread dumplings on a plate. Pour the warm Rajská tomato sauce over them.
You can garnish the dish with a sprig of parsley.