{"id":200699,"title":"Pomalu pe\u010den\u00e9 hov\u011bz\u00ed du\u0161en\u00e9 v troub\u011b","modified":"2026-10-31T18:15:13+01:00","plain":"K\u0159ehk\u00e9 hov\u011bz\u00ed pomalu du\u0161en\u00e9 v troub\u011b, bez op\u00e9k\u00e1n\u00ed, v raj\u010datov\u00e9 \u0161\u0165\u00e1v\u011b s \u010desnekem a bobkov\u00fdm listem.\n\n\n\nHov\u011bz\u00ed se rozpad\u00e1 pod vidli\u010dkou, raj\u010datov\u00e1 \u0161\u0165\u00e1va zhoustla a pomalu zm\u011bkl\u00fd \u010desnek provon\u011bl cel\u00fd pek\u00e1\u010d. Jde o francouzsk\u00fd du\u0161en\u00fd pokrm, kter\u00fd se pomalu p\u0159ipravuje v troub\u011b p\u0159i 140 \u00b0C, bez p\u0159edchoz\u00edho ope\u010den\u00ed. Po\u010d\u00edtejte p\u0159ibli\u017en\u011b s 5 minutami vlastn\u00ed p\u0159\u00edpravy a pot\u00e9 s 6 hodinami v troub\u011b. Tento recept pat\u0159\u00ed mezi m\u00e9 keto pokrmy.\n\n\n\nCo je hov\u011bz\u00ed pomalu du\u0161en\u00e9 v troub\u011b?\n\n\n\nDu\u0161en\u00ed je pomal\u00e1 tepeln\u00e1 \u00faprava ve vlhk\u00e9m prost\u0159ed\u00ed, vhodn\u00e1 pro kusy masa, kter\u00e9 pot\u0159ebuj\u00ed \u010das. Trouba nav\u00edc zaji\u0161\u0165uje rovnom\u011brn\u00e9 teplo, m\u00e9n\u011b p\u0159\u00edm\u00e9 ne\u017e prudk\u00fd \u017e\u00e1r, a dob\u0159e se tak hod\u00ed pro pevn\u00e1 vl\u00e1kna hov\u011bz\u00edho masa. V tomto receptu se podple\u010d\u00ed, hrud\u00ed nebo jin\u00fd kus vhodn\u00fd k du\u0161en\u00ed p\u0159ipravuje ve 250 ml hov\u011bz\u00edho v\u00fdvaru s \u010dervenou cibul\u00ed, \u010desnekem, bobkov\u00fdm listem, ko\u0159en\u00edm a raj\u010datov\u00fdm protlakem. Om\u00e1\u010dka vznik\u00e1 bez mouky i \u0161krobu: tvo\u0159\u00ed ji v\u00fdvar, \u0161\u0165\u00e1va z masa, protlak a pomalu m\u011bknouc\u00ed aromatick\u00e9 p\u0159\u00edsady.\n\n\n\nMaso se do pek\u00e1\u010de vkl\u00e1d\u00e1 syrov\u00e9, pot\u0159en\u00e9 ko\u0159en\u00edm a raj\u010datov\u00fdm protlakem, bez p\u0159edchoz\u00edho ope\u010den\u00ed. Vazivo postupn\u011b m\u011bkne a maso se rozpad\u00e1 na \u0161\u0165avnat\u00e1 vl\u00e1kna. Trouba z\u016fst\u00e1v\u00e1 na 140 \u00b0C: nejprve 5 hodin p\u0159ikryt\u00e9, pot\u00e9 maso oto\u010dte, p\u0159idejte \u010derstv\u00fd rozmar\u00fdn a tymi\u00e1n a nechte nejm\u00e9n\u011b 1 hodinu odkryt\u00e9.\n\n\n\nObjevte tak\u00e9: Indick\u00e9 ku\u0159ec\u00ed kari se \u0161pen\u00e1tem.\n\n\n\nCharakter pokrmu\n\n\n\nHov\u011bz\u00ed pomalu du\u0161en\u00e9 v troub\u011b vych\u00e1z\u00ed z francouzsk\u00e9 dom\u00e1c\u00ed kuchyn\u011b, kter\u00e1 r\u00e1da vyu\u017e\u00edv\u00e1 kusy masa bohat\u00e9 na kolagen. Podple\u010d\u00ed a hrud\u00ed nesn\u00e1\u0161ej\u00ed sp\u011bch, ale trp\u011blivost odm\u011bn\u00ed. D\u00edky vlhkosti z v\u00fdvaru a st\u00e1l\u00e9 teplot\u011b v troub\u011b se kolagen m\u011bn\u00ed v \u017eelatinu, maso k\u0159ehne a \u0161\u0165\u00e1va z\u00edsk\u00e1v\u00e1 hedv\u00e1bn\u011bj\u0161\u00ed konzistenci.\n\n\n\nK dochucen\u00ed slou\u017e\u00ed zn\u00e1m\u00e9 p\u0159\u00edsady: cibule, \u010desnek, bobkov\u00fd list, rozmar\u00fdn a tymi\u00e1n, klasick\u00fd z\u00e1klad pomalu p\u0159ipravovan\u00fdch j\u00eddel. Paprika dod\u00e1v\u00e1 jemn\u011b h\u0159ejivou chu\u0165 a syt\u011bj\u0161\u00ed barvu, mlet\u00fd koriandr sv\u011b\u017e\u00ed ko\u0159enit\u00fd t\u00f3n a \u010derven\u00e1 chilli papri\u010dka pikantnost, kterou je t\u0159eba d\u00e1vkovat podle jej\u00ed p\u00e1livosti. C\u00edlem p\u0159\u00edpravy je m\u011bkk\u00e9 maso a koncentrovan\u00e1 \u0161\u0165\u00e1va, nikoli ope\u010den\u00e1 chu\u0165.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nZ\u00e1kladem je 300 g podple\u010d\u00ed, hrud\u00ed nebo jin\u00e9ho kusu vhodn\u00e9ho k du\u0161en\u00ed, bohat\u00e9ho na kolagen a jako stvo\u0159en\u00e9ho pro dlouhou p\u0159\u00edpravu ve vlhk\u00e9m prost\u0159ed\u00ed. K du\u0161en\u00ed poslou\u017e\u00ed 250 ml hov\u011bz\u00edho v\u00fdvaru, a\u0165 u\u017e z kost\u00ed, nebo p\u0159ipraven\u00e9ho z buj\u00f3nu, kter\u00fd z\u00e1rove\u0148 podpo\u0159\u00ed chu\u0165 \u0161\u0165\u00e1vy. Jedna \u010derven\u00e1 cibule nakr\u00e1jen\u00e1 na velk\u00e9 kusy pomalu zm\u011bkne a zjemn\u00ed cel\u00fd pokrm, zat\u00edmco 4 strou\u017eky \u010desneku rozkrojen\u00e9 na dv\u011b \u010di t\u0159i \u010d\u00e1sti ho provon\u00ed, ani\u017e by p\u0159ehlu\u0161ily ostatn\u00ed chut\u011b.\n\n\n\nVyzkou\u0161ejte tak\u00e9: Ku\u0159e se \u0161pen\u00e1tem a raj\u010daty na smetan\u011b.\n\n\n\nZ ko\u0159en\u00ed pou\u017eijte 1 l\u017ei\u010dku koriandrov\u00fdch sem\u00ednek namlet\u00fdch t\u011bsn\u011b p\u0159ed pou\u017eit\u00edm, 1 l\u017ei\u010dku papriky pro barvu a jemn\u011b h\u0159ejivou chu\u0165, \u0161petku \u010dern\u00e9ho pep\u0159e a 1 \u010dervenou chilli papri\u010dku, jej\u00ed\u017e mno\u017estv\u00ed p\u0159izp\u016fsobte p\u00e1livosti. Mal\u00e1 plechovka raj\u010datov\u00e9ho protlaku dod\u00e1 \u0161\u0165\u00e1v\u011b plnost a 2 bobkov\u00e9 listy, p\u0159idan\u00e9 hned na za\u010d\u00e1tku, dob\u0159e sn\u00e1\u0161ej\u00ed dlouhou tepelnou \u00fapravu. \u010cerstv\u00fd rozmar\u00fdn a tymi\u00e1n p\u0159ich\u00e1zej\u00ed na \u0159adu a\u017e ke konci, aby si zachovaly v\u016fni.\n\n\n\nP\u0159i n\u00e1kupu po\u017e\u00e1dejte \u0159ezn\u00edka o kus masa vhodn\u00fd k du\u0161en\u00ed. Hov\u011bz\u00ed v\u00fdvar se\u017eenete v supermarketu, stejn\u011b jako koriandrov\u00e1 sem\u00ednka, papriku a raj\u010datov\u00fd protlak v odd\u011blen\u00ed trvanliv\u00fdch potravin. V\u00fdvar z kost\u00ed, tekut\u00fd nebo v pr\u00e1\u0161ku, koup\u00edte ve specializovan\u00fdch prodejn\u00e1ch nebo na internetu.\n\n\n\nRady k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\n\u00dasp\u011bch z\u00e1vis\u00ed na m\u00edrn\u00e9m teple, vhodn\u00e9m pek\u00e1\u010di a dostatku vlhkosti. Maso vyndejte z lednice nejm\u00e9n\u011b 30 minut p\u0159edem, odstra\u0148te obal a troubu udr\u017eujte na 140 \u00b0C. Pek\u00e1\u010d nesm\u00ed b\u00fdt p\u0159\u00edli\u0161 velk\u00fd, aby v\u00fdvar z\u016fstal v kontaktu s masem a nerozlil se do p\u0159\u00edli\u0161 tenk\u00e9 vrstvy; v\u00fdvar pou\u017eijte p\u0159i pokojov\u00e9 teplot\u011b nebo vla\u017en\u00fd, nikdy studen\u00fd ani vrouc\u00ed. B\u011bhem 5 hodin pod poklic\u00ed si maso zachov\u00e1 \u0161\u0165avnatost. Pot\u00e9 ho oto\u010dte, p\u0159idejte rozmar\u00fdn a tymi\u00e1n a nechte hodinu odkryt\u00e9, aby se \u0161\u0165\u00e1va zkoncentrovala.\n\n\n\nV podobn\u00e9m duchu: Lilky s misem.\n\n\n\nVyjm\u011bte bobkov\u00e9 listy a stonky bylinek a maso pod\u00e1vejte p\u0159elit\u00e9 \u0161\u0165\u00e1vou, s m\u011bkkou cibul\u00ed a \u010desnekem. Pro j\u00eddlo s n\u00edzk\u00fdm obsahem sacharid\u016f se jako p\u0159\u00edloha dob\u0159e hod\u00ed kv\u011bt\u00e1kov\u00e9 pyr\u00e9, cukety z horkovzdu\u0161n\u00e9 frit\u00e9zy nebo zelen\u00e9 fazolky a zeln\u00fd sal\u00e1t dod\u00e1 sv\u011b\u017e\u00ed kontrast. Zbytky uchov\u00e1vejte i se \u0161\u0165\u00e1vou v uzav\u0159en\u00e9 n\u00e1dob\u011b, oh\u0159\u00edvejte je zvolna pod poklic\u00ed s trochou vody. Dob\u0159e se tak\u00e9 mraz\u00ed po jednotliv\u00fdch porc\u00edch. Jedna porce obsahuje 7 g \u010dist\u00fdch sacharid\u016f, p\u0159ev\u00e1\u017en\u011b z cibule.\n\n\n\nPro ka\u017edodenn\u00ed keto va\u0159en\u00ed zde najdete v\u0161echny m\u00e9 recepty s n\u00edzk\u00fdm obsahem sacharid\u016f.\n\n\n\n\n\n\tHov\u011bz\u00ed pomalu du\u0161en\u00e9 v troub\u011b\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t300 g hov\u011bz\u00edho podple\u010d\u00ed (nebo hov\u011bz\u00edho hrud\u00ed \u010di jin\u00e9ho masa na du\u0161en\u00ed)250 ml hov\u011bz\u00edho v\u00fdvaru ((z kost\u00ed), nebo pr\u00e1\u0161kov\u00e9ho v\u00fdvaru z kost\u00ed rozm\u00edchan\u00e9ho ve vod\u011b)1 \u010derven\u00e1 cibule4 strou\u017eky \u010desneku1 l\u017ei\u010dka sem\u00ednek koriandru1 l\u017ei\u010dka papriky (mlet\u00e9)\u0160petka \u010dern\u00e9ho pep\u0159e1 mal\u00e1 plechovka raj\u010datov\u00e9ho protlaku2 listy bobkov\u00e9ho listu1 \u010derven\u00e1 p\u00e1liv\u00e1 papri\u010dka ((chilli nebo \u0161pan\u011blsk\u00e1))1 sn\u00edtka rozmar\u00fdnu ((\u010derstv\u00e9ho))2 sn\u00edtky tymi\u00e1nu ((\u010derstv\u00e9ho))\t\n\t\n\t\tMaso vyndejte z lednice alespo\u0148 p\u016fl hodiny p\u0159edem a vybalte ho.Troubu p\u0159edeh\u0159ejte na 140 stup\u0148\u016f.Hov\u011bz\u00ed podple\u010d\u00ed vlo\u017ete do nep\u0159\u00edli\u0161 velk\u00e9ho pek\u00e1\u010de. Vet\u0159ete do n\u011bj mletou papriku, mlet\u00e1 sem\u00ednka koriandru a \u010dern\u00fd pep\u0159. Pot\u0159ete ho raj\u010datov\u00fdm protlakem.Cibuli nakr\u00e1jejte na velk\u00e9 kusy. Strou\u017eky \u010desneku nakr\u00e1jejte na 2 a\u017e 3 kousky. \u010cervenou p\u00e1livou papri\u010dku nakr\u00e1jejte nadrobno. V\u0161e rozlo\u017ete kolem masa.P\u0159ilijte v\u00fdvar (tak\u00e9 o pokojov\u00e9 teplot\u011b nebo trochu teplej\u0161\u00ed, rozhodn\u011b v\u0161ak ne studen\u00fd p\u0159\u00edmo z lednice ani vrouc\u00ed).Kolem masa rozlo\u017ete bobkov\u00e9 listy.Pek\u00e1\u010d zakryjte alobalem. Vlo\u017ete na 5 hodin do trouby.Pek\u00e1\u010d na chv\u00edli vyndejte z trouby. Odstra\u0148te alobal. Maso oto\u010dte. Vedle masa polo\u017ete rozmar\u00fdn a tymi\u00e1n.Vra\u0165te alespo\u0148 na hodinu do trouby. Tentokr\u00e1t u\u017e nezakr\u00fdvejte.\t\n\t\n\t\tSacharidy uveden\u00e9 ve v\u00fdpo\u010dtu v\u00fd\u017eivov\u00fdch hodnot poch\u00e1zej\u00ed p\u0159edev\u0161\u00edm z cibule.\nVybaven\u00ed: trouba p\u0159edeh\u0159\u00e1t\u00e1 na 140 stup\u0148\u016f, pek\u00e1\u010d + alobal (nebo dob\u0159e t\u011bsn\u00edc\u00ed poklice).\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200699","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=200699"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200699\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/184623"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200699"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200699"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200699"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}