{"id":4851,"date":"2022-06-17T12:52:00","date_gmt":"2022-06-17T10:52:00","guid":{"rendered":"https:\/\/ivoapetra.cz\/?p=4851"},"modified":"2022-08-28T13:15:32","modified_gmt":"2022-08-28T11:15:32","slug":"roastbeef-z-vyzraleho-nizkeho-rostence-s-holandskou-omackou-s-hrubozrnou-horcici-pommery","status":"publish","type":"post","link":"https:\/\/ivoapetra.cz\/?p=4851","title":{"rendered":"Roastbeef z vyzr\u00e1l\u00e9ho n\u00edzk\u00e9ho ro\u0161t\u011bnce s holandskou om\u00e1\u010dkou s hrubozrnou ho\u0159\u010dic\u00ed Pommery"},"content":{"rendered":"\n<p>Roastbeef:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 kg n\u00edzk\u00e9ho ro\u0161t\u011bnce<\/li><li>s\u016fl<\/li><li>pep\u0159<\/li><li>4 l\u017e\u00edce slune\u010dnicov\u00e9ho oleje<\/li><li>3 l\u017e\u00edce plnotu\u010dn\u00e9 ho\u0159\u010dice<\/li><li>3 l\u017e\u00edce ke\u010dupu<\/li><li>2 l\u017e\u00edce worcesterov\u00e9 om\u00e1\u010dky<\/li><li>4 strou\u017eky \u010desneku<\/li><li>d\u00e1le m\u016f\u017eeme pou\u017e\u00edt r\u016fzn\u00e9 bylinky, chilli, olivov\u00fd olej, p\u00e1liv\u011bj\u0161\u00ed ho\u0159\u010dice&#8230;<\/li><\/ul>\n\n\n\n<p>V\u0161echny suroviny, krom\u011b masa, vlo\u017e\u00edme do m\u00edsy a pomoc\u00ed metli\u010dky vy\u0161leh\u00e1me do hust\u00e9 konzistence. V takto p\u0159ipraven\u00e9 marin\u00e1d\u011b marinujeme n\u00edzk\u00fd ro\u0161t\u011bnec (o\u010di\u0161t\u011bn\u00fd od bl\u00e1ny a sv\u00e1zan\u00fd prov\u00e1zkem) alespo\u0148 24 hodin. Pot\u00e9 maso z marin\u00e1dy vyjmeme, p\u0159ebyte\u010dnou marin\u00e1du z masa ot\u0159eme a cel\u00fd kus masa dob\u0159e ope\u010deme ze v\u0161ech stran na rozp\u00e1len\u00e9 p\u00e1nvi s olejem nebo s\u00e1dlem. Po ope\u010den\u00ed roastbeef znovu obal\u00edme marin\u00e1dou a polo\u017e\u00edme na plech s m\u0159\u00ed\u017ekou, vlo\u017e\u00edme do vyh\u0159\u00e1t\u00e9 trouby a pe\u010deme tak dlouho, a\u017e teplota uvnit\u0159 masa dos\u00e1hne 40-45\u00b0C. Teplota pe\u010den\u00ed se m\u016f\u017ee pohybovat mezi 65-200\u00b0C. P\u0159i ni\u017e\u0161\u00edch teplot\u00e1ch budeme maso p\u00e9ct n\u011bkolik hodin, p\u0159i vysok\u00fdch teplot\u00e1ch se bude p\u00e9ci kr\u00e1tce. Po upe\u010den\u00ed roastbeef polo\u017e\u00edme na studen\u00fd plech a nech\u00e1me chv\u00edli vychladnout. Po vychladnut\u00ed polo\u017e\u00edme na roastbeef dal\u0161\u00ed plech, kter\u00fd zat\u00ed\u017e\u00edme cca 2 kg a takto roastbeef nech\u00e1me v lednici &#8222;ztuhnout&#8220;. Pot\u00e9 kr\u00e1j\u00edme na tenk\u00e9 pl\u00e1tky.<\/p>\n\n\n\n<p>Holandsk\u00e1 om\u00e1\u010dka:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 \u017eloutky<\/li><li>2 l\u017e\u00edce b\u00edl\u00e9ho v\u00edna<\/li><li>citr\u00f3nov\u00e1 \u0161\u0165\u00e1va (p\u00e1r kapek)<\/li><li>\u0161petka cukru<\/li><li>s\u016fl<\/li><li>b\u00edl\u00fd pep\u0159 (\u010dern\u00fd je v om\u00e1\u010dce vid\u011bt ale l\u00e9pe chutn\u00e1)<\/li><li>1\/2 l\u017e\u00edce ho\u0159\u010dice Pommery<\/li><li>cca 80 ml p\u0159epu\u0161t\u011bn\u00e9ho m\u00e1sla (m\u00e1seln\u00fd tuk &#8211; gh\u00ed)<\/li><\/ul>\n\n\n\n<p>\u017dloutky, v\u00edno, citr\u00f3novou \u0161\u0165\u00e1vu, cukr, s\u016fl a pet\u0159 vlo\u017e\u00edme do vhodn\u00e9 misky a metli\u010dkou dob\u0159e prom\u00edch\u00e1me (miska mus\u00ed p\u011bkn\u011b pasovat na rendl\u00edk, pomoc\u00ed kter\u00e9ho budeme om\u00e1\u010dku v p\u00e1\u0159e p\u0159ipravovat). Do rendl\u00edku d\u00e1me tro\u0161ku vody, kterou na spor\u00e1ku p\u0159ivedeme k varu. Var vody v rendl\u00edku mus\u00ed b\u00fdt pouze slab\u00fd, aby p\u00e1ra nebyla p\u0159\u00edli\u0161 siln\u00e1 &#8211; agresivn\u00ed. Do rendl\u00edku vlo\u017e\u00edme misku se surovinami a okam\u017eit\u011b za\u010dneme pomoc\u00ed metli\u010dky \u0161lehat a \u0161leh\u00e1me tak dlouho, a\u017e n\u00e1m obsah misky zhoustne do kr\u00e9mov\u00e9 konzistence. Pot\u00e9 misku sund\u00e1me z rendl\u00edku a je\u0161t\u011b malou chvilku m\u00edch\u00e1me. N\u00e1sledn\u011b po tro\u0161k\u00e1ch za\u0161leh\u00e1me m\u00e1slo. Zkontrolujeme dochucen\u00ed, vm\u00edch\u00e1me ho\u0159\u010dici a m\u016f\u017eeme pod\u00e1vat.<\/p>\n\n\n\n<p>Zdroj: <a href=\"http:\/\/www.divoka-varecka.cz\/\" data-type=\"URL\" data-id=\"http:\/\/www.divoka-varecka.cz\/\">www.divoka-varecka.cz<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Roastbeef: 1 kg n\u00edzk\u00e9ho ro\u0161t\u011bnce s\u016fl pep\u0159 4 l\u017e\u00edce slune\u010dnicov\u00e9ho oleje 3 l\u017e\u00edce plnotu\u010dn\u00e9 ho\u0159\u010dice 3 l\u017e\u00edce ke\u010dupu 2 l\u017e\u00edce worcesterov\u00e9 om\u00e1\u010dky 4 strou\u017eky \u010desneku d\u00e1le m\u016f\u017eeme pou\u017e\u00edt r\u016fzn\u00e9 bylinky, chilli, olivov\u00fd olej, p\u00e1liv\u011bj\u0161\u00ed ho\u0159\u010dice&#8230; V\u0161echny suroviny, krom\u011b masa, vlo\u017e\u00edme do m\u00edsy a pomoc\u00ed metli\u010dky vy\u0161leh\u00e1me do hust\u00e9 konzistence. V takto p\u0159ipraven\u00e9 marin\u00e1d\u011b marinujeme n\u00edzk\u00fd&hellip; <a class=\"more-link\" href=\"https:\/\/ivoapetra.cz\/?p=4851\">Pokra\u010dovat ve\u00a0\u010dten\u00ed <span class=\"screen-reader-text\">Roastbeef z vyzr\u00e1l\u00e9ho n\u00edzk\u00e9ho ro\u0161t\u011bnce s holandskou om\u00e1\u010dkou s hrubozrnou ho\u0159\u010dic\u00ed Pommery<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":4756,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-4851","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepty","entry"],"_links":{"self":[{"href":"https:\/\/ivoapetra.cz\/index.php?rest_route=\/wp\/v2\/posts\/4851","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ivoapetra.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ivoapetra.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ivoapetra.cz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ivoapetra.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4851"}],"version-history":[{"count":3,"href":"https:\/\/ivoapetra.cz\/index.php?rest_route=\/wp\/v2\/posts\/4851\/revisions"}],"predecessor-version":[{"id":4854,"href":"https:\/\/ivoapetra.cz\/index.php?rest_route=\/wp\/v2\/posts\/4851\/revisions\/4854"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ivoapetra.cz\/index.php?rest_route=\/wp\/v2\/media\/4756"}],"wp:attachment":[{"href":"https:\/\/ivoapetra.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4851"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ivoapetra.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4851"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ivoapetra.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4851"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}