{"id":200339,"title":"Feijoada v troub\u011b s hov\u011bz\u00edm, uzenou slaninou a merguezem","modified":"2026-10-31T18:09:39+01:00","plain":"Feijoada z trouby, tmav\u00e1 a s rozpadaj\u00edc\u00edm se masem, z hov\u011bz\u00edho podple\u010d\u00ed, uzen\u00e9 slaniny a klob\u00e1s merguez nebo choriza, s men\u0161\u00edm mno\u017estv\u00edm fazol\u00ed.\n\n\n\nPo 7 hodin\u00e1ch v troub\u011b p\u0159i 160 \u00b0C se tato feijoada prom\u011bn\u00ed v tmav\u00e9, leskl\u00e9 rag\u00fa s jemn\u00fdm uzen\u00fdm n\u00e1dechem a h\u0159ejiv\u00fdm ko\u0159en\u00edm. Maso se pod vidli\u010dkou rozpad\u00e1 na vl\u00e1kna, \u0161\u0165\u00e1va ho obaluje, ale nep\u016fsob\u00ed t\u011b\u017ece, a \u010dern\u00e9 fazole dod\u00e1vaj\u00ed pokrmu hutnost, ani\u017e by p\u0159evl\u00e1daly. Po\u010d\u00edtejte se 4 porcemi a s nam\u00e1\u010den\u00edm fazol\u00ed po dobu 12 a\u017e 24 hodin, kter\u00e9 je t\u0159eba napl\u00e1novat u\u017e den p\u0159edem. Tento recept pat\u0159\u00ed mezi m\u00e1 keto j\u00eddla.\n\n\n\nFeijoada v nov\u00e9m pojet\u00ed, co to vlastn\u011b je?\n\n\n\nTato verze se li\u0161\u00ed od klasick\u00e9 brazilsk\u00e9 feijoady, kter\u00e1 se p\u0159ipravuje z \u010dern\u00fdch fazol\u00ed, solen\u00e9ho nebo uzen\u00e9ho vep\u0159ov\u00e9ho masa, carne seca a klob\u00e1sy lingui\u00e7a, bez raj\u010dat. Spojuje hov\u011bz\u00ed podple\u010d\u00ed, uzenou slaninu, klob\u00e1sy merguez nebo chorizo a trochu pas\u00edrovan\u00fdch raj\u010dat, p\u0159i\u010dem\u017e na 4 osoby p\u0159ipad\u00e1 jen 150 g \u010dern\u00fdch fazol\u00ed.\n\n\n\nV klasick\u00e9 feijoad\u011b tvo\u0159\u00ed z\u00e1klad rag\u00fa pr\u00e1v\u011b fazole, kter\u00e9 mu dod\u00e1vaj\u00ed barvu a zahu\u0161\u0165uj\u00ed \u0161\u0165\u00e1vu. Zde je jejich mno\u017estv\u00ed omezen\u00e9, aby pokrm neobsahoval p\u0159\u00edli\u0161 mnoho \u0161krobu. Karta receptu uv\u00e1d\u00ed 7 g \u010dist\u00fdch sacharid\u016f na porci, ale p\u0159i zapo\u010dten\u00ed cibule, \u010desneku a konkr\u00e9tn\u00edch pou\u017eit\u00fdch v\u00fdrobk\u016f je rozumn\u011bj\u0161\u00ed po\u010d\u00edtat s rozmez\u00edm 20 a\u017e 30 g na porci, co\u017e m\u00e1 k p\u0159\u00edsn\u00e9 ketogenn\u00ed diet\u011b daleko.\n\n\n\nObjevte tak\u00e9: Pastin\u00e1kov\u00e9 pyr\u00e9.\n\n\n\nP\u016fvod t\u00e9to verze\n\n\n\nV Braz\u00edlii je feijoada vydatn\u00e9 j\u00eddlo ke spole\u010dn\u00e9mu stolov\u00e1n\u00ed, pod\u00e1van\u00e9 s r\u00fd\u017e\u00ed, farofou, restovan\u00fdm zelen\u00fdm zel\u00edm a m\u011bs\u00ed\u010dky pomeran\u010de. Tato verze z trouby si zachov\u00e1v\u00e1 charakter pomalu du\u0161en\u00e9ho pokrmu, ale od p\u016fvodn\u00ed podoby se z\u00e1m\u011brn\u011b odkl\u00e1n\u00ed.\n\n\n\nSolen\u00e9 maso, carne seca a klob\u00e1su lingui\u00e7a nahrazuje surovinami, kter\u00e9 jsou ve Francii snadno dostupn\u00e9: hov\u011bz\u00edm podple\u010d\u00edm, uzenou slaninou, klob\u00e1sami merguez nebo chorizem. P\u0159id\u00e1v\u00e1 trochu pas\u00edrovan\u00fdch raj\u010dat, kter\u00e1 do p\u016fvodn\u00edho receptu nepat\u0159\u00ed, a sni\u017euje pod\u00edl fazol\u00ed.\n\n\n\nP\u0159\u00edprava v troub\u011b m\u00e1 jednoduch\u00fd d\u016fvod: rovnom\u011brn\u00e9 teplo, \u017e\u00e1dn\u00e9 \u00favodn\u00ed op\u00e9k\u00e1n\u00ed a jen minimum z\u00e1sah\u016f b\u011bhem pe\u010den\u00ed.\n\n\n\nHlavn\u00ed suroviny\n\n\n\n400 g hov\u011bz\u00edho podple\u010d\u00ed obsahuje spoustu kolagenu, kter\u00fd se p\u0159i pomal\u00e9m du\u0161en\u00ed postupn\u011b m\u011bn\u00ed v \u017eelatinu: maso zm\u011bkne, snadno se trh\u00e1 na vl\u00e1kna a om\u00e1\u010dka se sama zahust\u00ed. 150 g uzen\u00e9 slaniny dod\u00e1 tuk, s\u016fl a v\u00fdrazn\u00fd uzen\u00fd t\u00f3n, s neuzen\u00fdm b\u016f\u010dkem bude chu\u0165 jemn\u011bj\u0161\u00ed. 100 g jehn\u011b\u010d\u00edch klob\u00e1s merguez nebo choriza p\u0159id\u00e1 pikantn\u00ed h\u0159ejivost, p\u0159\u00edpadn\u011b pln\u011bj\u0161\u00ed paprikovou chu\u0165.\n\n\n\nVyzkou\u0161ejte tak\u00e9: Rychl\u00e9 hov\u011bz\u00ed carpaccio.\n\n\n\n150 g such\u00fdch \u010dern\u00fdch fazol\u00ed, zv\u00e1\u017een\u00fdch p\u0159ed nam\u00e1\u010den\u00edm, dod\u00e1 pokrmu hutnost, ani\u017e by p\u0159evl\u00e1daly, pokud je nech\u00e1te 12 a\u017e 24 hodin namo\u010den\u00e9 a pot\u00e9 je propl\u00e1chnete. 300 ml hov\u011bz\u00edho v\u00fdvaru tvo\u0159\u00ed tekut\u00fd z\u00e1klad pro du\u0161en\u00ed a udr\u017euje fazole pono\u0159en\u00e9. 100 ml pas\u00edrovan\u00fdch raj\u010dat p\u0159id\u00e1 kyselost a umami, ani\u017e by z pokrmu ud\u011blalo raj\u010datovou om\u00e1\u010dku.\n\n\n\nJedna l\u017e\u00edce mlet\u00e9 papriky dod\u00e1 barvu a jemnou h\u0159ejivost, uzen\u00e1 paprika nen\u00ed nutn\u00e1. P\u016fl l\u017e\u00edce koriandrov\u00fdch sem\u00ednek p\u0159inese citronov\u00fd n\u00e1dech, kter\u00fd vyv\u00e1\u017e\u00ed tu\u010dnost, a stejn\u00e9 mno\u017estv\u00ed chilli vlo\u010dek o\u017eiv\u00ed \u0161\u0165\u00e1vu s intenzitou podle pou\u017eit\u00e9 zna\u010dky. P\u011bt bobkov\u00fdch list\u016f provon\u00ed z\u00e1klad, dv\u011b \u010derven\u00e9 cibule zjemn\u00ed uzenou chu\u0165 a slanost a \u0161est strou\u017ek\u016f \u010desneku prohloub\u00ed chu\u0165 hov\u011bz\u00edho i slaniny.\n\n\n\nRady k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nPe\u010den\u00ed je pomal\u00e9, p\u0159i 160 \u00b0C, a trv\u00e1 celkem 7 hodin. Pokrm z\u016fst\u00e1v\u00e1 po v\u011bt\u0161inu du\u0161en\u00ed zakryt\u00fd dob\u0159e ut\u011bsn\u011bn\u00fdm alobalem, aby se omezilo odpa\u0159ov\u00e1n\u00ed, a ke konci se dope\u010de odkryt\u00fd, aby se \u0161\u0165\u00e1va zkoncentrovala. Namo\u010den\u00e9 a propl\u00e1chnut\u00e9 fazole mus\u00ed z\u016fstat pono\u0159en\u00e9; pokud vy\u010dn\u00edvaj\u00ed nad hladinu, p\u0159ilijte trochu vody, aby se uva\u0159ily rovnom\u011brn\u011b. \u0158i\u010fte se t\u011bmito znaky: maso povol\u00ed pod vidli\u010dkou, fazole jsou m\u011bkk\u00e9 i uvnit\u0159, bez tvrd\u00e9ho st\u0159edu, a na dn\u011b z\u016fst\u00e1v\u00e1 trochu om\u00e1\u010dky.\n\n\n\nV podobn\u00e9m duchu: Pyr\u00e9 z bulvov\u00e9ho celeru.\n\n\n\nChcete-li udr\u017eet p\u0159\u00edjem sacharid\u016f na m\u00edrn\u00e9 \u00farovni, pod\u00e1vejte s nastrouhan\u00fdm kv\u011bt\u00e1kem nebo kv\u011bt\u00e1kov\u00fdm pyr\u00e9, zelen\u00fdm zel\u00edm restovan\u00fdm na \u010desneku \u010di \u0161pen\u00e1tem. \u017dlut\u00e1 r\u00fd\u017ee s \u010desnekem, farofa a pomeran\u010d p\u0159ipom\u00ednaj\u00ed klasick\u00fd zp\u016fsob pod\u00e1v\u00e1n\u00ed, ale p\u0159id\u00e1vaj\u00ed sacharidy. Zbytky rychle vychladnou v m\u011blk\u00fdch n\u00e1dob\u00e1ch; v lednici \u0161\u0165\u00e1va ztuhne a p\u0159i oh\u0159\u00edv\u00e1n\u00ed s trochou vody op\u011bt povol\u00ed. K zamrazen\u00ed rozd\u011blte maso i se \u0161\u0165\u00e1vou na porce.\n\n\n\nPro ka\u017edodenn\u00ed keto va\u0159en\u00ed najdete zde v\u0161echny m\u00e9 recepty s n\u00edzk\u00fdm obsahem sacharid\u016f.\n\n\n\n\n\n\tFeijoada z trouby s hov\u011bz\u00edm, uzenou slaninou a klob\u00e1sami merguez\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t400 g hov\u011bz\u00edho podple\u010d\u00ed150 g slaniny (uzen\u00e9, nebo pl\u00e1tk\u016f vep\u0159ov\u00e9ho b\u016f\u010dku (z venkovn\u00edho chovu))100 g jehn\u011b\u010d\u00edch klob\u00e1s merguez (nebo choriza)150 g \u010dern\u00fdch fazol\u00ed (v\u00e1\u017een\u00fdch v such\u00e9m stavu)300 ml hov\u011bz\u00edho v\u00fdvaru ((nebo v\u00fdvaru z hov\u011bz\u00edch kost\u00ed))100 ml raj\u010datov\u00e9 passaty1 l\u017e\u00edce papriky (mlet\u00e9)0.5 l\u017e\u00edce sem\u00ednek koriandru0.5 l\u017e\u00edce chilli vlo\u010dek5 list\u016f bobkov\u00e9ho listu2 cibule (\u010derven\u00e9)6 strou\u017ek\u016f \u010desneku\t\n\t\n\t\tFazole namo\u010dte do velk\u00e9ho mno\u017estv\u00ed vody nejpozd\u011bji ve\u010der p\u0159edem. Celkem pot\u0159ebuj\u00ed 12 a\u017e maxim\u00e1ln\u011b 24 hodin nam\u00e1\u010den\u00ed.Maso nechte oh\u0159\u00e1t na pokojovou teplotu. V \u017e\u00e1dn\u00e9m p\u0159\u00edpad\u011b ho nepou\u017e\u00edvejte hned po vyta\u017een\u00ed z lednice.Sm\u00edchejte mlet\u00e9 ko\u0159en\u00ed. Vet\u0159ete ho do masa.Maso vlo\u017ete do pek\u00e1\u010de.Cibuli oloupejte a nakr\u00e1jejte na velk\u00e9 kusy. \u010cesnek oloupejte a strou\u017eky rozkrojte nap\u016fl. Oboj\u00ed rozlo\u017ete kolem masa.Pokud m\u00e1te slaninu vcelku, nakr\u00e1jejte ji na pl\u00e1tky. Stejn\u011b postupujte s chorizem. Rozlo\u017ete kolem masa.Sm\u00edchejte v\u00fdvar s passatou. Ide\u00e1ln\u011b by m\u011bly m\u00edt pokojovou teplotu nebo b\u00fdt m\u00edrn\u011b teplej\u0161\u00ed. Nepou\u017e\u00edvejte je p\u0159\u00edmo z lednice. Sm\u011bs\u00ed v\u0161e zalijte.Mezi suroviny zasu\u0148te bobkov\u00e9 listy. P\u0159ikryjte alobalem a vlo\u017ete do trouby na 5 hodin.Fazole propl\u00e1chn\u011bte. Maso vyndejte z trouby a odstra\u0148te alobal. Fazole rozprost\u0159ete v pek\u00e1\u010di. Zkontrolujte, zda je v\u0161e pono\u0159en\u00e9. Pokud ano, znovu p\u0159ikryjte alobalem a vra\u0165te do trouby na dal\u0161\u00edch 1,5 hodiny. Pokud ne, nejprve dolijte trochu vody.Na posledn\u00ed p\u016flhodinu odstra\u0148te alobal a nechte trochu odpa\u0159it tekutinu. Celkem tak bude pokrm v troub\u011b 7 hodin.\t\n\t\n\t\tD\u00edky \u00faprav\u00e1m lze tento brazilsk\u00fd du\u0161en\u00fd pokrm p\u0159ipravit z m\u00edstn\u011b dostupn\u00fdch surovin (a co nejv\u00edce sn\u00ed\u017eit obsah sacharid\u016f).\nVybaven\u00ed: trouba na 160 stup\u0148\u016f, pek\u00e1\u010d, alobal, s\u00edto (nebo cedn\u00edk).\n\t\n\t\n\t\tPlat principalAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200339","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=200339"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200339\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/178421"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200339"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200339"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200339"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}