{"id":200522,"title":"Hov\u011bz\u00ed stifado se \u0161alotkami a \u010derven\u00fdm v\u00ednem","modified":"2026-10-31T18:11:40+01:00","plain":"\u0158eck\u00e9 stifado trochu jinak: hov\u011bz\u00ed maso du\u0161en\u00e9 t\u0159i hodiny na \u010derven\u00e9m v\u00edn\u011b, raj\u010datech a balzamikov\u00e9m octu, s cel\u00fdmi \u0161alotkami a \u0161petkou sko\u0159ice.\n\n\n\nV hrnci se \u010derven\u00e9 v\u00edno m\u00eds\u00ed s balzamikov\u00fdm octem, raj\u010datov\u00fd z\u00e1klad tmavne a z\u00edsk\u00e1v\u00e1 lesk a kolem hov\u011bz\u00edho masa z\u016fst\u00e1vaj\u00ed cel\u00e9 \u0161alotky. Tato verze spojuje sko\u0159ici, \u010desnek, koriandr a \u0159\u00edmsk\u00fd km\u00edn s bylinn\u00fdmi t\u00f3ny tymi\u00e1nu a rozmar\u00fdnu. Po\u010d\u00edtejte p\u0159ibli\u017en\u011b s 10 minutami p\u0159\u00edpravy a 3 hodinami pomal\u00e9ho du\u0161en\u00ed, d\u00edky n\u011bmu\u017e se maso bude rozpl\u00fdvat na jazyku a om\u00e1\u010dka ho kr\u00e1sn\u011b obal\u00ed. Tento recept pat\u0159\u00ed mezi m\u00e1 keto j\u00eddla.\n\n\n\nCo je stifado?\n\n\n\nStifado ozna\u010duje skupinu dlouho du\u0161en\u00fdch j\u00eddel, kter\u00e1 pozn\u00e1te podle cel\u00fdch drobn\u00fdch cibulek, raj\u010datov\u00e9ho z\u00e1kladu, \u010derven\u00e9ho v\u00edna, trochy octa a sko\u0159ice. Zde jde o hov\u011bz\u00ed stifado p\u0159ipraven\u00e9 z kousk\u016f masa bohat\u00fdch na vazivo, nap\u0159\u00edklad z podple\u010d\u00ed.\n\n\n\nZ\u00e1kladem tohoto j\u00eddla je \u010das. Maso se nejprve ope\u010de dozlatova a pot\u00e9 se pomalu dus\u00ed ve sm\u011bsi v\u00edna, octa, raj\u010dat a v\u00fdvaru. P\u0159i m\u00edrn\u00e9m zah\u0159\u00edv\u00e1n\u00ed se kolagen m\u011bn\u00ed v \u017eelatinu: om\u00e1\u010dka zhoustne bez mouky a ka\u017ed\u00fd kousek masa pod vidli\u010dkou kr\u00e1sn\u011b povol\u00ed. \u0160alotky m\u00edsto drobn\u00fdch cibulek, balzamikov\u00fd ocet pro jemn\u011bj\u0161\u00ed kyselost, deset strou\u017ek\u016f \u010desneku, kter\u00e9 du\u0161en\u00edm zjemn\u00ed, koriandr, \u0159\u00edmsk\u00fd km\u00edn, su\u0161en\u00e1 mlet\u00e1 cibule, rozmar\u00fdn, tymi\u00e1n a sko\u0159ice vytvo\u0159\u00ed ko\u0159en\u011bnou om\u00e1\u010dku, kter\u00e1 nep\u0159ebije chu\u0165 hov\u011bz\u00edho masa.\n\n\n\nVyzkou\u0161ejte tak\u00e9: B\u00edl\u00e1 ryba pe\u010den\u00e1 v troub\u011b s cuketami na p\u00e1nvi.\n\n\n\nP\u016fvod j\u00eddla\n\n\n\nV klasick\u00e9 podob\u011b se stifado p\u0159ipravuje z hov\u011bz\u00edho nebo kr\u00e1li\u010d\u00edho masa, cel\u00fdch drobn\u00fdch cibulek, raj\u010dat, \u010derven\u00e9ho v\u00edna, vinn\u00e9ho octa a sko\u0159ice. Tento z\u00e1klad ur\u010duje charakter j\u00eddla: dlouh\u00e9 du\u0161en\u00ed, tmav\u00e1 vo\u0148av\u00e1 om\u00e1\u010dka a cel\u00e9 cibulky, kter\u00e9 jsou na tal\u00ed\u0159i st\u00e1le dob\u0159e patrn\u00e9.\n\n\n\nDal\u0161\u00ed j\u00eddlo du\u0161en\u00e9 na \u010derven\u00e9m v\u00edn\u011b, tentokr\u00e1t z Francie: du\u0161en\u00e1 vep\u0159ov\u00e1 l\u00ed\u010dka\n\n\n\nVyv\u00e1\u017eenost chuti stoj\u00ed na kyselosti, sladkosti cibulek a pomal\u00e9m du\u0161en\u00ed, p\u0159i kter\u00e9m kr\u00e1sn\u011b zm\u011bknou. Cibulky nas\u00e1knou \u0161\u0165\u00e1vu a p\u0159itom si zachovaj\u00ed tvar. V\u00edno dod\u00e1v\u00e1 barvu a charakter, raj\u010data om\u00e1\u010dku zahust\u00ed a ko\u0159en\u00ed p\u0159\u00edjemn\u011b zah\u0159eje, ani\u017e by zast\u0159elo chu\u0165 masa. Tato verze zachov\u00e1v\u00e1 \u0159eck\u00fd z\u00e1klad s n\u011bkolika \u00fapravami: cel\u00e9 \u0161alotky, balzamikov\u00fd ocet, su\u0161en\u00e9 bylinky a mlet\u00e9 ko\u0159en\u00ed vytv\u00e1\u0159ej\u00ed tmav\u0161\u00ed, lehce sirupovitou om\u00e1\u010dku.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nHov\u011bz\u00ed maso na du\u0161en\u00ed, 300 a\u017e 500 g podple\u010d\u00ed nebo jin\u00e9ho kusu bohat\u00e9ho na kolagen, zajist\u00ed k\u0159ehk\u00e9 maso a p\u0159irozen\u011b zahu\u0161t\u011bnou om\u00e1\u010dku. 10 mal\u00fdch \u0161alotek nebo drobn\u00fdch cibulek dod\u00e1 jemnou sladkost z\u00edskanou dlouh\u00fdm du\u0161en\u00edm i typick\u00fd vzhled j\u00eddla. 10 cel\u00fdch strou\u017ek\u016f \u010desneku, kter\u00e9 na\u0159\u00edznete a pot\u00e9 dus\u00edte, ztrat\u00ed \u0161tiplavost a zjemn\u00ed chu\u0165 om\u00e1\u010dky.\n\n\n\nV podobn\u00e9m duchu: K\u0159upav\u00e9 kv\u011bt\u00e1kov\u00e9 placi\u010dky se s\u00fdrem.\n\n\n\nPo\u0159\u00e1dn\u00fd st\u0159ik balzamikov\u00e9ho octa uvoln\u00ed p\u0159\u00edpe\u010dky a podpo\u0159\u00ed barvu. 2 velk\u00e9 sklenice \u010derven\u00e9ho v\u00edna tvo\u0159\u00ed z\u00e1klad a dodaj\u00ed barvu i chu\u0165; 150 ml raj\u010datov\u00e9 passaty om\u00e1\u010dku zahust\u00ed a p\u0159id\u00e1 chu\u0165 umami bez kousk\u016f raj\u010dat; 100 ml hov\u011bz\u00edho v\u00fdvaru om\u00e1\u010dku na\u0159ed\u00ed a obohat\u00ed o \u017eelatinu. Koriandr, \u0159\u00edmsk\u00fd km\u00edn, su\u0161en\u00e1 mlet\u00e1 cibule, sko\u0159ice, rozmar\u00fdn a tymi\u00e1n p\u0159in\u00e1\u0161ej\u00ed ko\u0159en\u011bn\u00e9 a bylinn\u00e9 t\u00f3ny. M\u00e1slo pom\u00e1h\u00e1 masu zezl\u00e1tnout, avok\u00e1dov\u00fd olej, jemn\u00fd olivov\u00fd olej nebo slune\u010dnicov\u00fd olej s vysok\u00fdm obsahem kyseliny olejov\u00e9 se hod\u00ed k op\u00e9k\u00e1n\u00ed na prudk\u00e9m ohni.\n\n\n\nJak spr\u00e1vn\u011b dusit a pod\u00e1vat\n\n\n\nMaso vyndejte z lednice s mal\u00fdm p\u0159edstihem, osu\u0161te ho a pot\u00e9 ope\u010dte dozlatova na m\u00e1sle a oleji v litinov\u00e9m hrnci, p\u0159\u00edpadn\u011b po \u010d\u00e1stech, pokud je hrnec \u00fazk\u00fd. Ko\u0159en\u00ed provon\u00ed z\u00e1klad, balzamikov\u00fd ocet a v\u00edno uvoln\u00ed p\u0159\u00edpe\u010dky a passata s v\u00fdvarem vytvo\u0159\u00ed tekutou slo\u017eku. \u0160alotky a \u010desnek ponechte cel\u00e9, pouze je na\u0159\u00edzn\u011bte a m\u00edchejte co nejm\u00e9n\u011b, aby si zachovaly tvar. Poklici nechte pootev\u0159enou a na m\u00edrn\u00e9m ohni nechte jen lehce probubl\u00e1vat alespo\u0148 3 hodiny.\n\n\n\nDal\u0161\u00ed recept v podobn\u00e9m duchu: Papriky grilovan\u00e9 v troub\u011b.\n\n\n\nRozhoduj\u00edc\u00ed je k\u0159ehkost masa: vidli\u010dka do n\u011bj zajede bez odporu a om\u00e1\u010dka obaluje jednotliv\u00e9 kousky. Ko\u0159en\u00ed se nesm\u00ed p\u0159ip\u00e1lit a obsah hrnce nesm\u00ed prudce v\u0159\u00edt. Pod\u00e1vejte s neporu\u0161en\u00fdmi \u0161alotkami a dostatkem om\u00e1\u010dky; kv\u011bt\u00e1kov\u00e9 pyr\u00e9 nebo zelen\u00e9 fazolky dob\u0159e nas\u00e1knou \u0161\u0165\u00e1vu. Pro variantu bez sem\u00ednek vynechte koriandr a \u0159\u00edmsk\u00fd km\u00edn, j\u00eddlu z\u016fstane z\u00e1klad z \u010derven\u00e9ho v\u00edna, raj\u010dat, \u0161alotek, \u010desneku a sko\u0159ice. Zbytky uchov\u00e1vejte 3 dny v lednici v m\u011blk\u00fdch n\u00e1dob\u00e1ch nebo je po porc\u00edch zamrazte. Po\u010d\u00edtejte s 505 kcal na porci.\n\n\n\nDal\u0161\u00ed n\u00e1pady s n\u00edzk\u00fdm obsahem sacharid\u016f najdete mezi v\u0161emi m\u00fdmi keto recepty.\n\n\n\n\n\n\tHov\u011bz\u00ed stifado\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t300 \u00e0 499 g hov\u011bz\u00edho podple\u010d\u00ed (nebo hov\u011bz\u00edho masa na du\u0161en\u00ed, nejl\u00e9pe z dobytka krmen\u00e9ho tr\u00e1vou)10 \u0161alotek (mal\u00fdch (cibulek))10 strou\u017ek\u016f \u010desnekuBalzamikov\u00fd ocet (po\u0159\u00e1dn\u00fd st\u0159ik)2 velk\u00e9 sklenice \u010derven\u00e9ho v\u00edna150 ml raj\u010datov\u00e9 passaty100 ml hov\u011bz\u00edho v\u00fdvaru ((z kost\u00ed), nejl\u00e9pe z dobytka krmen\u00e9ho tr\u00e1vou)2 l\u017ei\u010dky koriandrov\u00fdch sem\u00ednek (mlet\u00fdch)1 l\u017ei\u010dka \u0159\u00edmsk\u00e9ho km\u00ednu (mlet\u00e9ho)1 l\u017ei\u010dka cibule (v pr\u00e1\u0161ku)0.5 l\u017ei\u010dky sko\u0159ice1 l\u017ei\u010dka rozmar\u00fdnu ((su\u0161en\u00e9ho))2 l\u017ei\u010dky tymi\u00e1nu ((su\u0161en\u00e9ho))M\u00e1slo ((od krav krmen\u00fdch tr\u00e1vou), na op\u00e9k\u00e1n\u00ed)Olej (avok\u00e1dov\u00fd, jemn\u00fd olivov\u00fd nebo slune\u010dnicov\u00fd s vysok\u00fdm obsahem kyseliny olejov\u00e9, jako alternativa na op\u00e9k\u00e1n\u00ed)\t\n\t\n\t\tVyjm\u011bte hov\u011bz\u00ed podple\u010d\u00ed z lednice a nechte ho doj\u00edt na pokojovou teplotu.Rozeh\u0159ejte litinov\u00fd hrnec a zah\u0159ejte v n\u011bm po\u0159\u00e1dn\u00fd o\u0159\u00ed\u0161ek m\u00e1sla a trochu jemn\u00e9ho olivov\u00e9ho oleje. Hov\u011bz\u00ed podple\u010d\u00ed nakr\u00e1jejte na kousky. Ope\u010dte je ze v\u0161ech stran dozlatova na pom\u011brn\u011b siln\u00e9m ohni.Sm\u00edchejte ko\u0159en\u00ed a bylinky a p\u0159idejte je k masu.P\u0159ilijte balzamikov\u00fd ocet a v\u00edno a uvoln\u011bte p\u0159\u00edpe\u010dky ze dna. Ztlumte ohe\u0148. Vm\u00edchejte passatu a v\u00fdvar z kost\u00ed.Oloupejte \u0161alotky a strou\u017eky \u010desneku. Ka\u017ed\u00fd kus 1kr\u00e1t na\u0159\u00edzn\u011bte, ale nechte ho vcelku. Rozlo\u017ete je do om\u00e1\u010dky.P\u0159iklopte poklic\u00ed na\u0161ikmo a nechte na m\u00edrn\u00e9m ohni dusit alespo\u0148 3 hodiny.\t\n\t\n\t\tPro verzi bez sem\u00ednek: vynechte koriandrov\u00e1 sem\u00ednka i \u0159\u00edmsk\u00fd km\u00edn.\nVybaven\u00ed: Litinov\u00fd hrnec (s poklic\u00ed).\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200522","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=200522"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200522\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/178651"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200522"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200522"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200522"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}