{"id":200031,"title":"Vep\u0159ov\u00e1 l\u00ed\u010dka du\u0161en\u00e1 na \u010derven\u00e9m v\u00edn\u011b","modified":"2026-10-31T18:04:55+01:00","plain":"Vep\u0159ov\u00e1 l\u00ed\u010dka marinovan\u00e1 v \u010derven\u00e9m v\u00edn\u011b, ope\u010den\u00e1, zapr\u00e1\u0161en\u00e1 moukou a pot\u00e9 pomalu du\u0161en\u00e1 se slaninou, zeleninou a bylinkami.\n\n\n\nVenku je \u0161edivo a chladno a v hrnci to u\u017e od \u010dasn\u00e9ho odpoledne ti\u0161e probubl\u00e1v\u00e1. \u010cerven\u00e9 v\u00edno, tymi\u00e1n a bobkov\u00fd list provon\u00ed cel\u00fd d\u016fm. \n\n\n\nPod pokli\u010dkou se vep\u0159ov\u00e1 l\u00ed\u010dka rozpadaj\u00ed pod l\u017e\u00edc\u00ed v leskl\u00e9 om\u00e1\u010dce dochucen\u00e9 n\u011bkolika kuli\u010dkami pep\u0159e. S bramborami va\u0159en\u00fdmi v p\u00e1\u0159e, kter\u00e9 nas\u00e1knou v\u0161echnu om\u00e1\u010dku, je to j\u00eddlo, na kter\u00e9 se t\u011b\u0161\u00edte cel\u00fd den, a druh\u00fd den chutn\u00e1 je\u0161t\u011b l\u00e9pe.\n\n\n\nM\u00e1te rad\u011bji hov\u011bz\u00ed? Vyzkou\u0161ejte hov\u011bz\u00ed du\u0161en\u00e9 na \u010derven\u00e9m v\u00edn\u011b\n\n\n\nCo jsou du\u0161en\u00e1 vep\u0159ov\u00e1 l\u00ed\u010dka?\n\n\n\nVep\u0159ov\u00e9 l\u00ed\u010dko je mal\u00fd sval z hlavy prasete, kter\u00fd je hodn\u011b nam\u00e1han\u00fd a bohat\u00fd na kolagen. Du\u0161en\u00edm, tedy dlouh\u00fdm va\u0159en\u00edm pod pokli\u010dkou v tekutin\u011b na m\u00edrn\u00e9m ohni, kr\u00e1sn\u011b zm\u011bkne, a p\u0159itom si zachov\u00e1 tvar. Tento recept je variantou pokrmu daube: l\u00ed\u010dka se marinuj\u00ed v \u010derven\u00e9m v\u00edn\u011b, ope\u010dou a zapr\u00e1\u0161\u00ed moukou, pak se dus\u00ed s marin\u00e1dou, slaninou, zeleninou a bylinkami. Stejn\u00fd postup funguje i s hov\u011bz\u00edmi l\u00ed\u010dky a dlouh\u00e9 du\u0161en\u00ed znaj\u00ed i jin\u00e9 kuchyn\u011b, nap\u0159\u00edklad filip\u00ednsk\u00e9 hov\u011bz\u00ed pares.\n\n\n\nZapr\u00e1\u0161en\u00ed moukou je nejm\u00e9n\u011b zn\u00e1m\u00fd krok tohoto receptu. Znamen\u00e1 posypat ji\u017e ope\u010den\u00e9 maso moukou t\u011bsn\u011b p\u0159ed podlit\u00edm. Mouka se pak v om\u00e1\u010dce rozpust\u00ed a zahust\u00ed ji.\n\n\n\nDu\u0161en\u00e9 vep\u0159ov\u00e9 po tchajwansku, to je lu rou fan\n\n\n\nZ venkovsk\u00e9 kuchyn\u011b a\u017e na j\u00eddeln\u00ed l\u00edstky bister\n\n\n\nVep\u0159ov\u00e1 l\u00ed\u010dka dlouho pat\u0159ila k oby\u010dejn\u00fdm kus\u016fm masa z venkovsk\u00fdch hospod\u00e1\u0159stv\u00ed, bez jak\u00e9koli presti\u017ee. P\u0159id\u00e1vala se do pa\u0161tik a terin, kde jejich p\u0159irozen\u00e1 \u017eelatina pom\u00e1h\u00e1 spojit masovou sm\u011bs. Pomal\u00e9 du\u0161en\u00ed jim d\u00e1v\u00e1 nov\u00fd \u017eivot: po n\u011bkolika hodin\u00e1ch v p\u0159ikryt\u00e9m hrnci se kolagen rozpust\u00ed a maso zk\u0159ehne.\n\n\n\nDal\u0161\u00ed dlouze du\u0161en\u00e9 j\u00eddlo, tentokr\u00e1t z Japonska: gyusuji nikomi\n\n\n\nDu\u0161en\u00e1 vep\u0159ov\u00e1 l\u00ed\u010dka se dnes pod\u00e1vaj\u00ed jak v bistrech, tak p\u0159i rodinn\u00e9m stolov\u00e1n\u00ed. Podle regionu n\u011bkdy \u010derven\u00e9 v\u00edno vyst\u0159\u00edd\u00e1 tmav\u00e9 pivo ve Flandrech nebo cider v Normandii. Tato verze z\u016fst\u00e1v\u00e1 v\u011brn\u00e1 pokrmu daube na \u010derven\u00e9m v\u00edn\u011b, kter\u00e9mu p\u0159\u00edprava den p\u0159edem jen prosp\u011bje.\n\n\n\nHlavn\u00ed suroviny na du\u0161en\u00e1 vep\u0159ov\u00e1 l\u00ed\u010dka\n\n\n\n\n\n\n\n\u010cty\u0159i cel\u00e1 vep\u0159ov\u00e1 l\u00ed\u010dka se marinuj\u00ed v l\u00e1hvi pln\u00e9ho \u010derven\u00e9ho v\u00edna. V\u00edno dod\u00e1 kyselost, t\u0159\u00edsloviny a barvu. Cibule, mrkev, \u010desnek, svazek bylinek a dva h\u0159eb\u00ed\u010dky v marin\u00e1d\u011b provon\u00ed maso a zjemn\u00ed chu\u0165 v\u00edna.\n\n\n\nZ\u00e1klad tvo\u0159\u00ed b\u016f\u010dkov\u00e1 slanina ventr\u00e8che nebo libov\u011bj\u0161\u00ed b\u016f\u010dkov\u00e1 slanina nakr\u00e1jen\u00e1 na \u0161pal\u00ed\u010dky, spolu s cibul\u00ed, mrkv\u00ed, celerem a \u010desnekem. V\u0161e se pomalu nech\u00e1 zm\u011bknout bez zhn\u011bdnut\u00ed a pot\u00e9 se p\u0159id\u00e1 do om\u00e1\u010dky. L\u017e\u00edce mouky poslou\u017e\u00ed k zapr\u00e1\u0161en\u00ed l\u00ed\u010dek a tekutinu dopln\u00ed litr dr\u016fbe\u017e\u00edho nebo masov\u00e9ho v\u00fdvaru.\n\n\n\nCel\u00fd pep\u0159 zv\u00fdrazn\u00ed chu\u0165 om\u00e1\u010dky, ani\u017e by ji p\u0159ehlu\u0161il. Mno\u017estv\u00ed soli upravte podle slanosti v\u00fdvaru a slaniny. Jako p\u0159\u00edloha se nejl\u00e9pe hod\u00ed brambory va\u0159en\u00e9 v p\u00e1\u0159e a ze zbytk\u016f p\u0159iprav\u00edte dobr\u00fd parmentier.\n\n\n\nNa co db\u00e1t, aby se l\u00ed\u010dka rozpl\u00fdvala na jazyku\n\n\n\nSlaninu a zeleninu nechte zm\u011bknout bez zhn\u011bdnut\u00ed a mouku ope\u010dte nanejv\u00fd\u0161 lehce dozlatova, jinak dod\u00e1 om\u00e1\u010dce trpkou chu\u0165. P\u0159i du\u0161en\u00ed nechte pokrm jen m\u00edrn\u011b probubl\u00e1vat po dobu 2\u00a0hodin\u00a030\u00a0minut a\u017e 3\u00a0hodin. \n\n\n\nNejlep\u0161\u00ed je po 2\u00a0hodin\u00e1ch\u00a030\u00a0minut\u00e1ch va\u0159en\u00ed p\u0159eru\u0161it, nechat v\u0161e vychladnout a druh\u00fd den dusit je\u0161t\u011b 30\u00a0minut. V troub\u011b se l\u00ed\u010dka v p\u0159ikryt\u00e9m hrnci dus\u00ed 3 a\u017e 4\u00a0hodiny p\u0159i 120\u00a0\u00b0C, nejv\u00fd\u0161e p\u0159i 150\u00a0\u00b0C.\n\n\n\n\n\n\n\nPokud m\u016f\u017eete, za\u010dn\u011bte s p\u0159\u00edpravou den p\u0159edem: v den pod\u00e1v\u00e1n\u00ed u\u017e sta\u010d\u00ed l\u00ed\u010dka pomalu oh\u0159\u00e1t a uva\u0159it brambory. Jako prvn\u00ed chod toto podzimn\u00ed j\u00eddlo dob\u0159e dopln\u00ed pol\u00e9vka z d\u00fdn\u011b hokkaido.\n\n\n\n\n\n\tDu\u0161en\u00e1 vep\u0159ov\u00e1 l\u00ed\u010dka\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tMarin\u00e1da4 vep\u0159ov\u00e1 l\u00ed\u010dka1 cibule, (nakr\u00e1jen\u00e1 nadrobno)1 mrkev, (oloupan\u00e1 a nakr\u00e1jen\u00e1 na tenk\u00e9 pl\u00e1tky)2 strou\u017eky \u010desneku, (oloupan\u00e9)1 svazek bylinek ((tymi\u00e1n, bobkov\u00fd list, hladkolist\u00e1 petr\u017eel))2 kusy h\u0159eb\u00ed\u010dku1 l\u00e1hev \u010derven\u00e9ho v\u00edna (pln\u00e9ho)Aromatick\u00fd z\u00e1klad150 g slaniny ventr\u00e8che, (nebo libov\u00e9 b\u016f\u010dkov\u00e9 slaniny)1 cibule1 mrkev1 stonek \u0159ap\u00edkat\u00e9ho celeru4 strou\u017eky \u010desneku1 trocha olejeOpe\u010den\u00ed a zapr\u00e1\u0161en\u00ed moukou1 l\u017e\u00edce moukyPomal\u00e9 du\u0161en\u00ed1 L dr\u016fbe\u017e\u00edho v\u00fdvaru (nebo masov\u00e9ho, dom\u00e1c\u00edho nebo p\u0159ipraven\u00e9ho z 1 kostky)1 l\u017e\u00edce cel\u00e9ho pep\u0159e, (p\u0159ibli\u017en\u011b, podle chuti)s\u016fl (jemn\u00e1)\t\n\t\n\t\tMarinov\u00e1n\u00edVep\u0159ov\u00e1 l\u00ed\u010dka vlo\u017ete do hlubok\u00e9 n\u00e1doby, m\u00edsy nebo teriny.P\u0159idejte nadrobno nakr\u00e1jenou cibuli, mrkev nakr\u00e1jenou na tenk\u00e9 pl\u00e1tky, strou\u017eky \u010desneku, svazek bylinek a h\u0159eb\u00ed\u010dek.L\u00ed\u010dka zalijte ve\u0161ker\u00fdm \u010derven\u00fdm v\u00ednem.Nechte marinovat v chladu alespo\u0148 2 hodiny, nejv\u00fd\u0161e 12 hodin.Po hodin\u011b l\u00ed\u010dka obra\u0165te, p\u0159i del\u0161\u00edm marinov\u00e1n\u00ed je pak obracejte ob\u010das.Aromatick\u00fd z\u00e1kladSlaninu ventr\u00e8che nakr\u00e1jejte na hranolky.Cibuli oloupejte a nakr\u00e1jejte na tenk\u00e9 pl\u00e1tky.Mrkev oloupejte a nakr\u00e1jejte na velmi tenk\u00e9 pl\u00e1tky.Stonek \u0159ap\u00edkat\u00e9ho celeru nakr\u00e1jejte nadrobno.Oloupejte strou\u017eky \u010desneku.Slaninu zlehka op\u00e9kejte v hlubok\u00e9 p\u00e1nvi s trochou oleje, jen aby pustila tuk, nesm\u00ed zhn\u011bdnout.P\u0159idejte cibuli, mrkev, celer a \u010desnek a stejn\u00fdm zp\u016fsobem je nechte zm\u011bknout, ani\u017e by se zbarvily.Z\u00e1klad vyjm\u011bte z p\u00e1nve a dejte stranou: p\u00e1nev pak pou\u017eijete na ope\u010den\u00ed l\u00ed\u010dek.Ope\u010den\u00ed a zapr\u00e1\u0161en\u00ed moukouVep\u0159ov\u00e1 l\u00ed\u010dka nechte okapat a marin\u00e1du i se zeleninou a ko\u0159en\u00edm si ponechte.L\u00ed\u010dka d\u016fkladn\u011b osu\u0161te pap\u00edrov\u00fdmi ut\u011brkami.L\u00ed\u010dka ope\u010dte ve stejn\u00e9 hlubok\u00e9 p\u00e1nvi, aby z obou stran z\u00edskala barvu.Z p\u00e1nve odstra\u0148te p\u0159ebyte\u010dn\u00fd tuk, l\u00ed\u010dka v n\u00ed ponechte.L\u00ed\u010dka zapra\u0161te moukou: p\u0159\u00edmo v p\u00e1nvi je posypte tenkou vrstvou mouky, pokud mo\u017eno p\u0159es s\u00edtko.N\u011bkolik minut m\u00edchejte obrace\u010dkou, aby se l\u00ed\u010dka obalila ze v\u0161ech stran. Mouku nenechte zhn\u011bdnout (nanejv\u00fd\u0161 lehce zezl\u00e1tnout), jinak om\u00e1\u010dce dod\u00e1 trpkou chu\u0165.Pomal\u00e9 du\u0161en\u00edL\u00ed\u010dka vlo\u017ete do silnost\u011bnn\u00e9ho hrnce.Zalijte je marin\u00e1dou i s ve\u0161kerou zeleninou, bylinkami a ko\u0159en\u00edm.P\u0159idejte odlo\u017eenou orestovanou slaninu a zeleninov\u00fd z\u00e1klad.Prom\u00edchejte.P\u0159ilijte v\u00fdvar nebo vodu tak, aby hladina sahala k povrchu masa.P\u0159idejte cel\u00fd pep\u0159.Osolte podle slanosti pou\u017eit\u00e9ho v\u00fdvaru.Znovu prom\u00edchejte.Na m\u00edrn\u00e9m ohni pomalu p\u0159ive\u010fte k jemn\u00e9mu probubl\u00e1v\u00e1n\u00ed.P\u0159iklopte a nechte dusit 2 hodiny 30 minut a\u017e 3 hodiny na co nejm\u00edrn\u011bj\u0161\u00edm ohni.Ob\u010das zkontrolujte, zda pokrm jen sotva probubl\u00e1v\u00e1.Ide\u00e1ln\u011b po 2 hodin\u00e1ch 30 minut\u00e1ch vypn\u011bte oh\u0159ev a nechte vychladnout, jako u v\u0161ech pomalu du\u0161en\u00fdch j\u00eddel.Druh\u00fd den vra\u0165te hrnec na m\u00edrn\u00fd ohe\u0148 a duste dal\u0161\u00edch 30 minut.\t\n\t\n\t\tTento recept je variantou daube. P\u0159ipravit ho m\u016f\u017eete i z hov\u011bz\u00edch l\u00ed\u010dek.\nZapr\u00e1\u0161en\u00ed moukou znamen\u00e1 posypat moukou kousky masa ope\u010den\u00e9 na tuku, je\u0161t\u011b ne\u017e je podlijete. Mouka se v om\u00e1\u010dce postupn\u011b rozpou\u0161t\u00ed, dod\u00e1v\u00e1 j\u00ed plnost a sametovou jemnost, ani\u017e by ji v\u00fdrazn\u011b zahustila.\nMarin\u00e1du m\u016f\u017eete zv\u00fdraznit trochou vinn\u00e9ho octa, ale s m\u00edrou, zvl\u00e1\u0161\u0165 p\u0159i kr\u00e1tk\u00e9m marinov\u00e1n\u00ed.\nP\u0159\u00edprava v troub\u011b: p\u0159iklopen\u00fd hrnec vlo\u017ete do trouby vyh\u0159\u00e1t\u00e9 na 120\u00b0C, nejv\u00fd\u0161e na 150\u00b0C, a nechte velmi zvolna dusit 3 a\u017e 4 hodiny.\nPod\u00e1vejte s bramborami va\u0159en\u00fdmi v p\u00e1\u0159e, kter\u00e9 se k tomuto j\u00eddlu hod\u00ed nejl\u00e9pe. Ze zbytk\u016f m\u016f\u017eete p\u0159ipravit parmentier.\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200031","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=200031"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200031\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/192689"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200031"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200031"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200031"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}