{"id":47437,"date":"2016-02-13T20:39:58","date_gmt":"2016-02-13T19:39:58","guid":{"rendered":"http:\/\/zakrasnejsivimperk.cz\/?p=47437"},"modified":"2016-02-13T20:40:55","modified_gmt":"2016-02-13T19:40:55","slug":"zena-s-dranzirakem-dusene-hovezi-carbonnade-s-lahodnou-omackou-a-krupavou-bagetkou","status":"publish","type":"post","link":"https:\/\/zakrasnejsivimperk.cz\/?p=47437","title":{"rendered":"\u017dENA S DRAN\u017d\u00cdR\u00c1KEM: Du\u0161en\u00e9 hov\u011bz\u00ed carbonnade s lahodnou om\u00e1\u010dkou a k\u0159upavou bagetkou k tomu"},"content":{"rendered":"
Dnes poprv\u00e9 nahl\u00e9dneme do kuchyn\u011b spisovatelky a p\u0159ekladatelky Daniely Mi\u010danov\u00e9, autorky knihy \u017dena s dran\u017e\u00edr\u00e1kem. Jej\u00ed obl\u00edben\u00e9 kucha\u0159sk\u00e9 recepty budou zajist\u00e9 obohacen\u00edm na\u0161\u00ed kulin\u00e1\u0159sk\u00e9 rubriky a stanou se pro na\u0161e \u010dten\u00e1\u0159ky a \u010dten\u00e1\u0159e vhodnou inspirac\u00ed. T\u011b\u0161\u00edme se na spolupr\u00e1ci.<\/h6>\n

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\"hov\u011bz\u00ed<\/a><\/p>\n

Co bude dnes dobr\u00e9ho?<\/p>\n

Rozhodla jsem se vstoupit na neprob\u00e1danou p\u016fdu.
\nDu\u0161en\u00e9 hov\u011bz\u00ed carbonnade rozhodn\u011b nen\u00ed nejrychlej\u0161\u00ed ani nejsnaz\u0161\u00ed sobotn\u00ed ob\u011bd, ale odm\u011bnilo se mi lahodnou om\u00e1\u010dkou a jako bonus k\u0159upavou\u010dkou bagetkou.
\nRecept doporu\u010duje pod\u00e1vat maso se zelen\u00fdmi fazolkami a bramborov\u00fdm pyr\u00e9. Po pravd\u011b, pl\u00e1tky k\u0159upav\u00e9ho pe\u010diva nakonec \u00fapln\u011b sta\u010dily – str\u00e1vn\u00edci se o n\u011b prali a brambory nech\u00e1vali bez pov\u0161imnut\u00ed. Pokud si chcete ud\u011blat radost pikatn\u011b hutn\u00fdm pokrmem, dejte tomu \u0161anci.<\/span><\/p>\n

\n

Pot\u0159ebujete:<\/strong>
\n1,5 kg zadn\u00edho hov\u011bz\u00edho, fale\u0161n\u00e9 sv\u00ed\u010dkov\u00e9 nebo kli\u017eky
\n6 l\u017eic olivov\u00e9ho oleje
\n50 g m\u00e1sla
\n6 cibul\u00ed, nakr\u00e1jen\u00fdch na kole\u010dka
\n3 l\u017e\u00edce hladk\u00e9 mouky sm\u00edchan\u00e9 se l\u017ei\u010dkou soli a p\u0159im\u011b\u0159en\u011b pep\u0159e
\n900 ml tmav\u00e9ho piva (u n\u00e1s v Jednot\u011b m\u011bli jen Kru\u0161ovice, ale s touhle polo\u017ekou by se jist\u011b dalo r\u016fzn\u011b experimentovat)
\n1 l\u017e\u00edci p\u0159\u00edrodn\u00edho cukru (nebo p\u0159im\u011b\u0159en\u011b)
\n2 l\u017ei\u010dky b\u00edl\u00e9ho vinn\u00e9ho octa (nebo podle chuti)
\n6 pl\u00e1tk\u016f bagety (nebo jin\u00e9ho b\u00edl\u00e9ho pe\u010diva)
\ns\u016fl, pep\u0159 a dijonskou ho\u0159\u010dici na dochucen\u00ed<\/p>\n

Postupujete:<\/strong>
\nTroubu p\u0159edeh\u0159ejte na 150, maso pokr\u00e1jejte na stejnom\u011brn\u00e9 kousky a zlehka obalte v misce s osolenou, opep\u0159enou moukou. Ve velk\u00e9m kastrole vhodn\u00e9m do trouby rozeh\u0159ejte olej a polovinu m\u00e1sla, osmahn\u011bte cibulov\u00e1 kole\u010dka, ta pak do\u010dasn\u011b vyjm\u011bte do odkl\u00e1dac\u00ed misky. Stejn\u011b nalo\u017ete s masem. P\u011bkn\u011b osmahn\u011bte po v\u0161ech stran\u00e1ch, aby se zat\u00e1hlo, a p\u0159idejte do misky k cibuli.<\/p>\n

Nyn\u00ed vlijte do p\u00e1nve polovinu piva, nechte zah\u0159\u00e1t a po\u010dkejte, a\u017e se rozpust\u00ed v\u0161echny v\u00fdpe\u010dky. Vra\u0165e do hry cibuli i maso, dolejte zbytek piva, p\u0159iklopte poklic\u00ed a sv\u011b\u0159te na dv\u011b a v\u00edce hodin troub\u011b. Ze zb\u00fdvaj\u00edc\u00ed \u010d\u00e1sti m\u00e1sla a mouky vypracujte hrudku nebo kuli\u010dku a nechte ji ztuhnout v chladnici (moravsky ledni\u010dce).<\/p>\n

Kastrol pr\u016fb\u011b\u017en\u011b kontrolujte. Kdy\u017e se zd\u00e1 maso dostate\u010dn\u011b m\u011bkk\u00e9, vyjm\u011bte hrnec z trouby, maso op\u011bt vylovte a ulo\u017ete stranou, pak dohotovte om\u00e1\u010dku: Obsah kastrolu zah\u0159ejte, p\u0159idejte kuli\u010dku mou\u010dn\u00e9ho m\u00e1sla a m\u00edchejte, m\u00edchejte, dokud se sametov\u011b nerozpust\u00ed a om\u00e1\u010dka nezhoustne. Dochu\u0165e podle vlastn\u00edho gusta sol\u00ed, pep\u0159em, trochou octa. ho\u0159\u010dic\u00ed a cukrem. J\u00e1 sladila jen opravdu nepatrn\u011b – v\u0161ecko to zvl\u00e1dla p\u0159\u00edjemn\u011b nasl\u00e1dl\u00e1 cibule.<\/p>\n

Te\u010f je\u0161t\u011b naposledy p\u0159id\u00e1me maso, \u0159\u00e1dn\u011b zam\u00edch\u00e1me, poklademe nakr\u00e1jenou bagetkou pomazanou na horn\u00ed\/vystr\u010den\u00e9 stran\u011b m\u00e1slem a tak p\u016fl hodinky zap\u00e9k\u00e1me.<\/p>\n

Velmi, p\u0159evelmi jsem si pochutnala.<\/p>\n

P\u0159ipravuje: Daniela MI\u010cANOV\u00c1<\/strong><\/p>\n<\/div>\n

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\"\"<\/p>\n

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