{"id":12178,"date":"2026-07-08T08:23:00","date_gmt":"2026-07-08T08:23:00","guid":{"rendered":"https:\/\/www.rady-ch.top\/?p=12178"},"modified":"2026-07-08T08:23:01","modified_gmt":"2026-07-08T08:23:01","slug":"ovezi-bourguignonsky-presne-jako-za-starych-casu-ultra-jemne-maso-bohata-a-vonava-omacka-pomalu-varene-aby-naplnilo-cely-dum-svym-aroma-jidlo-ktere-spoji-vsechny-kolem-stolu","status":"publish","type":"post","link":"https:\/\/www.rady-ch.top\/?p=12178","title":{"rendered":"ov\u011bz\u00ed bourguignonsky, p\u0159esn\u011b jako za star\u00fdch \u010das\u016f\u2026 Ultra jemn\u00e9 maso, bohat\u00e1 a vo\u0148av\u00e1 om\u00e1\u010dka, pomalu va\u0159en\u00e9, aby naplnilo cel\u00fd d\u016fm sv\u00fdm aroma. J\u00eddlo, kter\u00e9 spoj\u00ed v\u0161echny kolem stolu."},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Hov\u011bz\u00ed po burgundsku (B\u0153uf Bourguignon) je naprost\u00e1 klasika, kter\u00e1 zt\u011bles\u0148uje definici \u201ecomfort food\u201c \u2013 j\u00eddla, kter\u00e9 zah\u0159eje na du\u0161i. Dlouh\u00e9, pomal\u00e9 ta\u017een\u00ed prom\u011bn\u00ed i pevn\u011bj\u0161\u00ed kousek masa v neuv\u011b\u0159iteln\u011b k\u0159ehk\u00e9 sousto a v\u00edno se zeleninou vytvo\u0159\u00ed om\u00e1\u010dku tak hlubokou a bohatou, \u017ee k n\u00ed sta\u010d\u00ed jen kousek \u010derstv\u00e9 k\u0159upav\u00e9 bagety.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pokud si chcete p\u0159esn\u011b takov\u00fd ve\u010der provon\u011bn\u00fd tradic\u00ed dop\u0159\u00e1t, tady je recept vylad\u011bn\u00fd tak, aby v\u00fdsledek p\u0159esn\u011b odpov\u00eddal va\u0161im p\u0159edstav\u00e1m.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Tradi\u010dn\u00ed Hov\u011bz\u00ed po burgundsku<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Co budete pot\u0159ebovat (pro cca 4\u20136 osob):<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Maso:<\/strong> 1 kg hov\u011bz\u00edho masa (nejlep\u0161\u00ed je loupan\u00e1 plec, kli\u017eka nebo krk), nakr\u00e1jen\u00e9ho na v\u011bt\u0161\u00ed kostky (cca 4\u20135 cm).<\/li>\n\n\n\n<li><strong>Z\u00e1klad:<\/strong> 150 g kvalitn\u00ed uzen\u00e9 slaniny (nakr\u00e1jen\u00e9 na nudli\u010dky), 2 l\u017e\u00edce olivov\u00e9ho oleje nebo s\u00e1dla.<\/li>\n\n\n\n<li><strong>Zelenina:<\/strong> 2 velk\u00e9 mrkve (na siln\u011bj\u0161\u00ed kole\u010dka), 1 velk\u00e1 cibule (nadrobno), 2 strou\u017eky \u010desneku (drcen\u00e9).<\/li>\n\n\n\n<li><strong>Tekutiny:<\/strong> 1 l\u00e1hev (750 ml) kvalitn\u00edho such\u00e9ho \u010derven\u00e9ho v\u00edna (ide\u00e1ln\u011b Pinot Noir\/Rulandsk\u00e9 modr\u00e9 nebo jin\u00e9 pln\u011bj\u0161\u00ed burgundsk\u00e9), cca 400\u2013500 ml siln\u00e9ho hov\u011bz\u00edho v\u00fdvaru.<\/li>\n\n\n\n<li><strong>Aroma:<\/strong> 1 l\u017e\u00edce rajsk\u00e9ho protlaku, 2 l\u017e\u00edce hladk\u00e9 mouky (na zapr\u00e1\u0161en\u00ed), <em>Bouquet garni<\/em> (svaze\u010dek tymi\u00e1nu, bobkov\u00e9ho listu a petr\u017eelky), s\u016fl a \u010derstv\u011b mlet\u00fd pep\u0159.<\/li>\n\n\n\n<li><strong>Na dokon\u010den\u00ed:<\/strong> 15-20 mal\u00fdch \u0161alotek nebo perlov\u00fdch cibulek, 250 g men\u0161\u00edch \u017eampion\u016f, kousek m\u00e1sla.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Postup krok za krokem:<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1. Slaninov\u00fd z\u00e1klad a op\u00e9k\u00e1n\u00ed masa<\/strong> V t\u011b\u017ek\u00e9m litinov\u00e9m hrnci (ide\u00e1ln\u00ed pro pomal\u00e9 va\u0159en\u00ed) ope\u010dte nakr\u00e1jenou slaninu dok\u0159upava. Slaninu vyndejte d\u011brovanou l\u017e\u00edc\u00ed stranou, tuk nechte v hrnci. Kostky masa d\u016fkladn\u011b osu\u0161te pap\u00edrovou ut\u011brkou (to je kl\u00ed\u010d k dokonal\u00e9 k\u016frce), osolte a opep\u0159ete. Postupn\u011b, po men\u0161\u00edch d\u00e1vk\u00e1ch, maso v hork\u00e9m tuku zprudka ope\u010dte ze v\u0161ech stran, aby se zat\u00e1hlo a zhn\u011bdlo. Maso vyndejte k slanin\u011b.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>2. Zelenina a v\u016fn\u011b<\/strong> Do stejn\u00e9ho hrnce p\u0159iho\u010fte nakr\u00e1jenou mrkev a cibuli. Op\u00e9kejte n\u011bkolik minut, dokud cibule nezezl\u00e1tne. P\u0159idejte \u010desnek a rajsk\u00fd protlak, minutu m\u00edchejte, aby se protlak rozvon\u011bl a ztratil syrovost. V\u0161e zapra\u0161te moukou a je\u0161t\u011b minutu op\u00e9kejte.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>3. Kouzlo deglazov\u00e1n\u00ed a pomal\u00e9ho ta\u017een\u00ed<\/strong> Do hrnce vra\u0165te maso i se slaninou a v\u0161emi \u0161\u0165\u00e1vami, kter\u00e9 pustily. P\u0159ilijte \u010derven\u00e9 v\u00edno a hov\u011bz\u00ed v\u00fdvar tak, aby bylo maso t\u00e9m\u011b\u0159 pono\u0159en\u00e9. Se\u0161krabejte ode dna v\u0161echny p\u0159ichycen\u00e9 kousky (tam je nejv\u00edc chuti). P\u0159idejte svaze\u010dek bylinek. P\u0159ive\u010fte k varu, pot\u00e9 hrnec p\u0159ikryjte pokli\u010dkou a dejte do trouby p\u0159edeh\u0159\u00e1t\u00e9 na <strong>150 \u00b0C<\/strong>. Te\u010f nast\u00e1v\u00e1 ta f\u00e1ze, kdy d\u016fm za\u010dne von\u011bt \u2013 nechte maso pomalu dusit <strong>2,5 a\u017e 3 hodiny<\/strong>. Maso mus\u00ed b\u00fdt tak m\u011bkk\u00e9, \u017ee se bude rozpadat pod tlakem vidli\u010dky.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>4. Fin\u00e1le s houbami a cibulkami<\/strong> Asi 20 minut p\u0159ed koncem va\u0159en\u00ed si na p\u00e1nvi na kousku m\u00e1sla ope\u010dte cel\u00e9 perlov\u00e9 cibulky (nebo roz\u010dtvrcen\u00e9 \u0161alotky) dozlatova a p\u0159idejte k nim na \u010dtvrtky nakr\u00e1jen\u00e9 \u017eampiony. Jakmile jsou kr\u00e1sn\u011b ope\u010den\u00e9, vm\u00edchejte je do hrnce k masu a nechte spole\u010dn\u011b posledn\u00edch 10\u201315 minut probublat.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>5. Dokonal\u00e1 om\u00e1\u010dka<\/strong> Vyndejte bylinky. Pokud je om\u00e1\u010dka p\u0159\u00edli\u0161 tekut\u00e1, m\u016f\u017eete maso se zeleninou na chv\u00edli vyndat a om\u00e1\u010dku na spor\u00e1ku zredukovat (sva\u0159it) do hust\u00e9, sametov\u00e9 konzistence. Nakonec m\u016f\u017eete vm\u00edchat o\u0159\u00ed\u0161ek studen\u00e9ho m\u00e1sla pro lesk.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Jak pod\u00e1vat?<\/strong> Tohle j\u00eddlo nejl\u00e9pe chutn\u00e1 s dom\u00e1c\u00ed bramborovou ka\u0161\u00ed, \u0161irok\u00fdmi vaje\u010dn\u00fdmi nudlemi nebo jednodu\u0161e s tou nejk\u0159upav\u011bj\u0161\u00ed francouzskou bagetou, kterou nas\u00e1knete ka\u017edou kapku t\u00e9 bo\u017esk\u00e9 om\u00e1\u010dky.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A mal\u00e9 tajemstv\u00ed na z\u00e1v\u011br: hov\u011bz\u00ed po burgundsku je sice skv\u011bl\u00e9 hned po uva\u0159en\u00ed, ale pokud ho nech\u00e1te do druh\u00e9ho dne rozle\u017eet, chut\u011b se propoj\u00ed do naprosto nadpozemsk\u00e9ho z\u00e1\u017eitku.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">P\u0159eji v\u00e1m kr\u00e1sn\u00fd, pomal\u00fd kulin\u00e1\u0159sk\u00fd den a dobrou chu\u0165 v\u0161em u stolu!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hov\u011bz\u00ed po burgundsku (B\u0153uf Bourguignon) je naprost\u00e1 klasika, kter\u00e1 zt\u011bles\u0148uje definici \u201ecomfort food\u201c \u2013 j\u00eddla, kter\u00e9 zah\u0159eje na du\u0161i. Dlouh\u00e9, pomal\u00e9 ta\u017een\u00ed prom\u011bn\u00ed i pevn\u011bj\u0161\u00ed kousek masa v neuv\u011b\u0159iteln\u011b k\u0159ehk\u00e9 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":12179,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-12178","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepty"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>ov\u011bz\u00ed bourguignonsky, p\u0159esn\u011b jako za star\u00fdch \u010das\u016f\u2026 Ultra jemn\u00e9 maso, bohat\u00e1 a vo\u0148av\u00e1 om\u00e1\u010dka, pomalu va\u0159en\u00e9, aby naplnilo cel\u00fd d\u016fm sv\u00fdm aroma. 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Dlouh\u00e9, pomal\u00e9 ta\u017een\u00ed prom\u011bn\u00ed i pevn\u011bj\u0161\u00ed kousek masa v neuv\u011b\u0159iteln\u011b k\u0159ehk\u00e9 [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.rady-ch.top\/?p=12178\" \/>\n<meta property=\"og:site_name\" content=\"Recept\u00e1\u0159\" \/>\n<meta property=\"article:published_time\" content=\"2026-07-08T08:23:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-07-08T08:23:01+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.rady-ch.top\/wp-content\/uploads\/2026\/07\/f19ac67d-f4c5-43ad-af9b-f490819c3262.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1123\" \/>\n\t<meta property=\"og:image:height\" content=\"1778\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Olia Olia\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Olia Olia\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.rady-ch.top\/?p=12178\",\"url\":\"https:\/\/www.rady-ch.top\/?p=12178\",\"name\":\"ov\u011bz\u00ed bourguignonsky, p\u0159esn\u011b jako za star\u00fdch \u010das\u016f\u2026 Ultra jemn\u00e9 maso, bohat\u00e1 a vo\u0148av\u00e1 om\u00e1\u010dka, pomalu va\u0159en\u00e9, aby naplnilo cel\u00fd d\u016fm sv\u00fdm aroma. 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