{"id":200825,"title":"Hov\u011bz\u00ed na \u010derven\u00e9m v\u00edn\u011b pomalu du\u0161en\u00e9","modified":"2026-10-31T18:16:21+01:00","plain":"Hov\u011bz\u00ed pomalu du\u0161en\u00e9 na such\u00e9m \u010derven\u00e9m v\u00edn\u011b s karamelizovanou cibul\u00ed, fenyklem a trochou rebarbory, bez mouky a \u0161krobu.\n\n\n\nProrostl\u00e9 hov\u011bz\u00ed n\u011bkolik hodin m\u011bkne v such\u00e9m \u010derven\u00e9m v\u00edn\u011b, zat\u00edmco cibule zl\u00e1tne a tymi\u00e1n, \u0161alv\u011bj a trocha fenyklu provon\u00ed cel\u00fd hrnec. Rebarbora dod\u00e1 na konci va\u0159en\u00ed sv\u011b\u017e\u00ed kyselost. Pro dv\u011b osoby po\u010d\u00edtejte s 15 minutami p\u0159\u00edpravy a p\u0159ibli\u017en\u011b 4 h 30 va\u0159en\u00ed, jeho\u017e v\u00fdsledkem je hust\u00e1 om\u00e1\u010dka bez mouky a \u0161krobu. Tento pokrm pat\u0159\u00ed mezi m\u00e9 keto pokrmy.\n\n\n\nCo je hov\u011bz\u00ed du\u0161en\u00e9 na \u010derven\u00e9m v\u00edn\u011b?\n\n\n\nDu\u0161en\u00ed znamen\u00e1 pomal\u00e9 va\u0159en\u00ed p\u0159i st\u00e1l\u00e9 teplot\u011b pod pokli\u010dkou. U hov\u011bz\u00edho du\u0161en\u00e9ho na \u010derven\u00e9m v\u00edn\u011b je hlavn\u00ed tekutinou v\u00edno: jen m\u00edrn\u011b probubl\u00e1v\u00e1, aby maso zm\u011bklo a chu\u0165 \u0161\u0165\u00e1vy se zkoncentrovala.\n\n\n\nB\u011bhem dlouh\u00e9ho du\u0161en\u00ed se kolagen postupn\u011b m\u011bn\u00ed na \u017eelatinu. \u0160\u0165\u00e1va zhoustne i bez mouky a \u0161krobu, tak\u017ee si pokrm zachov\u00e1 n\u00edzk\u00fd obsah sacharid\u016f.\n\n\n\nDal\u0161\u00ed recept v podobn\u00e9m duchu: Thajsk\u00e9 ku\u0159ec\u00ed kari.\n\n\n\nTradice pokrm\u016f du\u0161en\u00fdch na \u010derven\u00e9m v\u00edn\u011b\n\n\n\nPokrmy du\u0161en\u00e9 na \u010derven\u00e9m v\u00edn\u011b pat\u0159\u00ed k francouzsk\u00e9 dom\u00e1c\u00ed kuchyni. Vy\u017eaduj\u00ed pomal\u00e9 va\u0159en\u00ed, pe\u010dliv\u011b hl\u00eddanou teplotu a kus masa, kter\u00fd p\u0159i du\u0161en\u00ed zm\u011bkne, m\u00edsto aby se vysu\u0161il.\n\n\n\nStejn\u00e9 pomal\u00e9 du\u0161en\u00ed na \u010derven\u00e9m v\u00edn\u011b, tentokr\u00e1t s vep\u0159ov\u00fdm: du\u0161en\u00e1 vep\u0159ov\u00e1 l\u00ed\u010dka\n\n\n\nTato verze si zachov\u00e1v\u00e1 ducha poctiv\u00e9ho masa du\u0161en\u00e9ho na v\u00edn\u011b, ale m\u00e1 v\u00fdrazn\u011bj\u0161\u00ed v\u016fni a chu\u0165: fenykl dod\u00e1v\u00e1 an\u00fdzov\u00fd t\u00f3n, rebarbora kyselost a paprika se \u0161alv\u011bj\u00ed podtrhuj\u00ed charakter om\u00e1\u010dky. \u010cerstvou rebarboru se\u017eenete p\u0159edev\u0161\u00edm na ja\u0159e a za\u010d\u00e1tkem l\u00e9ta a v kuchyni se pou\u017e\u00edvaj\u00ed pouze jej\u00ed \u0159ap\u00edky.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nDva p\u011bkn\u00e9, dob\u0159e prorostl\u00e9 kusy hov\u011bz\u00edho podple\u010d\u00ed nebo jin\u00e9ho masa vhodn\u00e9ho na du\u0161en\u00ed snesou dlouh\u00e9 va\u0159en\u00ed a uvoln\u00ed \u017eelatinu, kter\u00e1 om\u00e1\u010dku zahust\u00ed. P\u0159\u00edli\u0161 libov\u00fd kus by ztratil k\u0159ehkost. Dv\u011b \u010derven\u00e9 cibule nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky, orestovan\u00e9 a pot\u00e9 zkaramelizovan\u00e9 na m\u00edrn\u00e9m ohni, vyv\u00e1\u017e\u00ed kyselost v\u00edna, balzamikov\u00e9ho octa a rebarbory.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Sayur buncis.\n\n\n\nFenykl nakr\u00e1jen\u00fd na tenk\u00e9 pl\u00e1tky a p\u0159idan\u00fd zhruba hodinu p\u0159ed koncem zm\u011bkne, ale nerozpadne se. \u010cty\u0159i \u0159ap\u00edky rebarbory dodaj\u00ed \u0161\u0165\u00e1v\u011b ovocnou kyselost, kter\u00e1 vyv\u00e1\u017e\u00ed plnou chu\u0165 v\u00edna a hov\u011bz\u00edho. Z ko\u0159en\u00ed pou\u017eijte dv\u011b l\u017ei\u010dky papriky pro jemn\u011b h\u0159ejivou chu\u0165 a barvu, dv\u011b l\u017ei\u010dky su\u0161en\u00e9ho tymi\u00e1nu, jednu l\u017ei\u010dku su\u0161en\u00e9 \u0161alv\u011bje a jednu l\u017ei\u010dku fenyklov\u00fdch sem\u00ednek rozdrcen\u00fdch v hmo\u017ed\u00ed\u0159i.\n\n\n\n\u010cerven\u00e9 v\u00edno, p\u016fl mal\u00e9 lahve, nejl\u00e9pe such\u00e9, slou\u017e\u00ed jako tekutina na du\u0161en\u00ed a uvoln\u00ed p\u0159\u00edpe\u010dky ze dna hrnce. Trocha balzamikov\u00e9ho octa zv\u00fdrazn\u00ed chu\u0165. Na op\u00e9k\u00e1n\u00ed se hod\u00ed avok\u00e1dov\u00fd olej, jemn\u00fd olivov\u00fd olej nebo slune\u010dnicov\u00fd olej s vysok\u00fdm obsahem kyseliny olejov\u00e9, kter\u00e9 dob\u0159e sn\u00e1\u0161ej\u00ed vy\u0161\u0161\u00ed teploty; m\u00e1slo, zejm\u00e9na z ml\u00e9ka krav krmen\u00fdch tr\u00e1vou, dod\u00e1 zlatavou barvu a plnou ml\u00e9\u010dnou chu\u0165.\n\n\n\nPro zm\u011bnu: Ku\u0159e s ch\u0159estem.\n\n\n\nRady k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nNechte hov\u011bz\u00ed podple\u010d\u00ed doj\u00edt na pokojovou teplotu a pot\u00e9 ho zprudka ope\u010dte, aby z\u00edskalo barvu, ale nesp\u00e1lilo se. Cibuli p\u0159itom odhr\u0148te ke stran\u011b hrnce. Pomal\u00e9 op\u00e9k\u00e1n\u00ed cibule po dobu 15 a\u017e 30 minut je stejn\u011b d\u016fle\u017eit\u00e9 jako samotn\u00e9 du\u0161en\u00ed: pr\u00e1v\u011b ono dod\u00e1 \u0161\u0165\u00e1v\u011b sladkost. P\u0159ilijte v\u00edno, aby maso t\u00e9m\u011b\u0159 zakr\u00fdvalo, a uvoln\u011bte j\u00edm p\u0159\u00edpe\u010dky. P\u0159idejte trochu octa a nechte pod pokli\u010dkou jen zlehka probubl\u00e1vat. Pr\u016fb\u011b\u017en\u011b kontrolujte mno\u017estv\u00ed tekutiny.\n\n\n\nPodobn\u00fdm pokrmem z dlouze du\u0161en\u00e9ho hov\u011bz\u00edho je i m\u00e9 hov\u011bz\u00ed stifado.\n\n\n\nProhl\u00e9dn\u011bte si v\u0161echny m\u00e9 keto recepty.\n\n\n\nCelkov\u00e1 doba se pohybuje kolem 4 h 30, z toho alespo\u0148 3 hodiny zabere du\u0161en\u00ed: \u0159i\u010fte se konzistenc\u00ed masa, vidli\u010dka do n\u011bj mus\u00ed zajet bez odporu a vl\u00e1kna se mus\u00ed snadno odd\u011blovat. Fenykl p\u0159idejte do hrnce hodinu p\u0159ed koncem, rebarboru a\u017e 10 a\u017e 15 minut p\u0159ed pod\u00e1v\u00e1n\u00edm, aby se nerozva\u0159ila. Aby pokrm z\u016fstal n\u00edzkosacharidov\u00fd, pod\u00e1vejte ho s kv\u011bt\u00e1kov\u00fdm pyr\u00e9, cuketou z horkovzdu\u0161n\u00e9 frit\u00e9zy nebo zelenou zeleninou, nap\u0159\u00edklad restovan\u00fdm pak choi. Jedna porce obsahuje p\u0159ibli\u017en\u011b 828 kcal, obsah \u010dist\u00fdch sacharid\u016f nen\u00ed uveden.\n\n\n\n\n\n\tHov\u011bz\u00ed du\u0161en\u00e9 na \u010derven\u00e9m v\u00edn\u011b\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 po\u0159\u00e1dn\u00e9 kusy hov\u011bz\u00edho podple\u010d\u00ed (nebo hov\u011bz\u00edho na du\u0161en\u00ed \u010di jin\u00e9ho dob\u0159e mramorovan\u00e9ho kusu hov\u011bz\u00edho)2 \u010derven\u00e9 cibule1 fenykl4 \u0159ap\u00edky rebarbory2 l\u017ei\u010dky papriky (mlet\u00e9)2 l\u017ei\u010dky tymi\u00e1nu (su\u0161en\u00e9ho)1 l\u017ei\u010dka \u0161alv\u011bje (su\u0161en\u00e9)1 l\u017ei\u010dka fenyklov\u00fdch sem\u00ednek0.5 mal\u00e9 lahve \u010derven\u00e9ho v\u00ednatrocha balzamikov\u00e9ho octaolej (avok\u00e1dov\u00fd, jemn\u00fd olivov\u00fd nebo slune\u010dnicov\u00fd s vysok\u00fdm obsahem kyseliny olejov\u00e9, na op\u00e9k\u00e1n\u00ed)m\u00e1slo ((z ml\u00e9ka krav krmen\u00fdch tr\u00e1vou), 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 oh\u0159\u00e1t na pokojovou teplotu.Rozeh\u0159ejte litinov\u00fd hrnec a p\u0159idejte po\u0159\u00e1dnou d\u00e1vku jemn\u00e9ho olivov\u00e9ho oleje a v\u011bt\u0161\u00ed kus m\u00e1sla. Cibuli nakr\u00e1jejte na tenk\u00e9 pl\u00e1tky a restujte dosklovata. Pot\u00e9 st\u00e1hn\u011bte plamen a nechte karamelizovat nejm\u00e9n\u011b \u010dtvrt a\u017e p\u016fl hodiny.Hov\u011bz\u00ed podple\u010d\u00ed pot\u0159ete po\u0159\u00e1dnou d\u00e1vkou jemn\u00e9ho olivov\u00e9ho oleje a trochou balzamikov\u00e9ho octa. Fenyklov\u00e1 sem\u00ednka rozemelte najemno v hmo\u017ed\u00ed\u0159i nebo v mal\u00e9m (elektrick\u00e9m) ml\u00fdnku na k\u00e1vu. Sm\u00edchejte s ostatn\u00edm ko\u0159en\u00edm a bylinkami. Sm\u011bs\u00ed oko\u0159e\u0148te maso. Nechte chut\u011b proniknout do masa, zat\u00edmco cibule karamelizuje.Cibuli odhr\u0148te stranou. Na chv\u00edli op\u011bt trochu zvy\u0161te plamen. P\u0159idejte dal\u0161\u00ed kousek m\u00e1sla a podple\u010d\u00ed zprudka ope\u010dte z obou stran.P\u0159ilijte \u010derven\u00e9 v\u00edno, aby bylo maso t\u00e9m\u011b\u0159 pono\u0159en\u00e9, a uvoln\u011bte p\u0159\u00edpe\u010dky ze dna. P\u0159idejte tak\u00e9 trochu octa. Nechte zvolna dusit nejm\u00e9n\u011b 3 hodiny, nejl\u00e9pe celou noc. Hrnec p\u0159iklopte poklic\u00ed a ob\u010das zkontrolujte, zda je v n\u011bm dost tekutiny. Maso tak\u00e9 ob\u010das oto\u010dte. Podle pot\u0159eby dolijte v\u00edno nebo vodu.Hodinu p\u0159ed pod\u00e1v\u00e1n\u00edm nakr\u00e1jejte fenykl na prou\u017eky. Obvykle ho nejprve kr\u00e1j\u00edm na \u010dtvrtky a pot\u00e9 na pl\u00e1tky\/p\u016flm\u011bs\u00ed\u010dky. P\u0159idejte k masu. Podle pot\u0159eby p\u0159ilijte je\u0161t\u011b trochu v\u00edna nebo vody. Hrnec znovu p\u0159iklopte poklic\u00ed.Deset a\u017e patn\u00e1ct minut p\u0159ed pod\u00e1v\u00e1n\u00edm omyjte a nakr\u00e1jejte rebarboru. P\u0159idejte ji do hrnce a nechte zm\u011bknout. Podle pot\u0159eby p\u0159ilijte je\u0161t\u011b v\u00edno nebo vodu.\t\n\t\n\t\tAlkohol v n\u00edzkosacharidov\u00e9m receptu? Pou\u017eit\u00ed alkoholu v tomto typu receptu si \u017e\u00e1d\u00e1 vysv\u011btlen\u00ed.\nVybaven\u00ed: litinov\u00fd hrnec (s poklic\u00ed), mal\u00fd (elektrick\u00fd) ml\u00fdnek na k\u00e1vu (nebo hmo\u017ed\u00ed\u0159).\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200825","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=200825"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200825\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/184713"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200825"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200825"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200825"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}