Clean and cut the vegetables into two pieces. Put them together with a whole piece of beef into a large pot.
Add cold water, 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 and salt and turn down the temperature to minimum, to a bare simmer, just a bubble or two coming up here and there. Don´t cover the pot with the lid again while simmering. It takes about 3 hours for the meat to soften.
Take the meat out of the broth and keep it somewhere 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.
Peel the onion and chop it finely.
Melt the lard in a separate sauce pan and set it to medium heat.
Add the onion and stir until it turns lightly golden brown.
Add the tomato paste, stir about 1 minute.
Pour in the flour and stir continuously for 30 sec.
Add the broth and stir it.
Add 1 level teaspoon of salt, sugar, vinegar and spices.
Bring it to boiling, turn down the temperature to a third and boil it while stirring occasionally for 20 minutes.
Season the sauce with salt and sugar if necessary.
Remove the pan with sauce from the stove, mix it with an immerse mixer (you can skip this step).
Strain the sauce through a fine sieve into a clean pot.
Add diced cold butter, which will soften up the sauce. Mix with a spoon until butter melts.
Place the warm beef and bread dumplings on a plate and pour the warm tomato sauce over them. You can garnish the dish with a sprig of parsley.