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1
Preheat the oven to 350 degrees F.
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2
In a large, heavy heatproof casserole or Dutch oven with a tight-fitting lid, saute the bacon over medium heat until it renders its fat.
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3
Remove and discard the bacon.
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4
Rub the beef with salt and pepper, then add it to the bacon fat and brown well on all sides over medium heat.
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5
Remove the meat to a plate.
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6
Add the vegetables to the casserole and saute, stirring occasionally, until they begin to color, about 10 minutes.
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7
Return the beef to the casserole.
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8
Combine the vodka and vinegar and pour over the meat.
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9
To the casserole add the wine, stock, and bouquet garni, and bring to a boil on top of the stove.
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10
Place the casserole in the oven and bake, covered, for 1 3/4 hours, turning occasionally.
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11
When the meat feels almost tender when you test it with a skewer, remove the casserole from the oven, leaving the oven on.
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12
Transfer the meat to a carving board.
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13
Melt 1 tablespoon of the butter in a small saucepan, over low heat.
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14
Add all but 2 tablespoons of the horseradish to the saucepan and simmer, stirring, until hot.
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15
Stir in the bread crumbs and sugar and simmer for about 1 minute.
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16
Let the meat cool for about 15 minutes and with a very sharp knife, make two lengthwise cuts through the meat as if you were cutting it into three equal layers, but cutting only five-sixths of the way through.
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17
Spread the horseradish mixture evenly between the cuts and tie the meat with kitchen string so it holds its shape.
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18
Stir the remaining horseradish into the pan juices.
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19
Return the meat to the casserole and continue to bake, covered, for another 45 minutes.
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20
The meat is done when a knife inserted into its thickest part penetrates easily.
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21
Remove the meat to a cutting board, and cover with foil.
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22
Strain the pan juices through a sieve into a small saucepan, pressing on the vegetables with the back of a spoon.
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23
Melt the remaining 2 tablespoons butter in another small pan.
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24
Stir in the flour and cook for 1 minute.
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25
Add 1/2 cup of the pan juices and stir until blended.
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26
Whisk the mixture back into the remaining pan juices.
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27
Cut the meat into slices across its length so each piece gets some of the horseradish mixture.
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28
Arrange the slices on a serving platter and spoon some of the sauce over.
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29
Pass the remaining sauce separately in a sauce boat.
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30
Traditional Ukrainian Cookery.
