{"id":7731,"date":"2026-02-15T18:46:30","date_gmt":"2026-02-15T17:46:30","guid":{"rendered":"https:\/\/podpomarancom.sk\/?p=7731"},"modified":"2026-02-19T15:10:31","modified_gmt":"2026-02-19T14:10:31","slug":"nedelny-obed-s-nadychom-juhu","status":"publish","type":"post","link":"https:\/\/podpomarancom.sk\/en\/nedelny-obed-s-nadychom-juhu\/","title":{"rendered":"Nede\u013en\u00fd obed s n\u00e1dychom juhu"},"content":{"rendered":"
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\n\t\t\t\t\t\"Pe\u010den\u00e9\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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Pe\u010den\u00e9 brav\u010dov\u00e9 stehno s paradajkovou om\u00e1\u010dkou a zemiakovou ka\u0161ou<\/h2>Recipe by Andrea<\/span>Course: Hlavn\u00e9 jedlo<\/mark><\/span>Cuisine: Dom\u00e1ca<\/mark><\/span>Difficulty: Stredn\u00e1<\/mark><\/span><\/div>
<\/span>Porcie<\/span>

6<\/p> porci\u00ed<\/span><\/div>

<\/span>Pr\u00edprava + pe\u010denie<\/span>

2<\/p>hours <\/span>

30<\/p>minutes<\/span><\/div>

<\/span>\u010cas varenia<\/span>

20<\/p>minutes<\/span><\/div><\/div><\/div>

Tento recept je o trpezlivosti a vrstven\u00ed chut\u00ed. Brav\u010dov\u00e9 stehno, ktor\u00e9 je prirodzene chud\u0161ie, v\u010faka \u0161pikovaniu cesnakom a pe\u010deniu pod pokrievkou s maslom a v\u00fdvarom dosiahne neskuto\u010dn\u00fa chu\u0165. V kombin\u00e1cii s jemnou paradajkovou om\u00e1\u010dkou je to nede\u013en\u00fd obed, na ktor\u00fd sa nezab\u00fada.<\/p>

Ingrediencie pe\u010den\u00e9 brav\u010dov\u00e9 stehno<\/h3>
  • <\/span>

    1,5kg brav\u010dov\u00e9 stehno<\/span><\/p><\/li>

  • <\/span>

    so\u013e<\/span><\/p><\/li>

  • <\/span>

    korenie<\/span><\/p><\/li>

  • <\/span>

    grilovacie korenie + mlet\u00e1 \u010derven\u00e1 paprika<\/span><\/p><\/li>

  • <\/span>

    2ks cibu\u013ea<\/span><\/p><\/li>

  • <\/span>

    8 str\u00fa\u010dikov cesnaku<\/span><\/p><\/li>

  • Ingredience paradajkov\u00e1 om\u00e1\u010dka<\/strong><\/li>
  • <\/span>

    7dcl pas\u00edrovan\u00fdch paradajok ( ja pou\u017e\u00edvam dom\u00e1ce pas\u00edrovan\u00e9 paradajky)<\/span><\/p><\/li>

  • <\/span>

    1 men\u0161ia cibu\u013ea<\/span><\/p><\/li>

  • <\/span>

    2 str\u00fa\u010diky cesnaku<\/span><\/p><\/li>

  • <\/span>

    2 PL olivov\u00e9ho oleja<\/span><\/p><\/li>

  • <\/span>

    1 \u010cL su\u0161enej bazalky alebo za h\u0155stku \u010derstvej<\/span><\/p><\/li>

  • <\/span>

    so\u013e, \u010dierne korenie<\/span><\/p><\/li>

  • <\/span>

    cukor ( na vyv\u00e1\u017eenie kyslosti paradajok – dom\u00e1ce b\u00fdvaj\u00fa slad\u0161ie)<\/span><\/p><\/li><\/ul><\/div>

    Postup pe\u010den\u00e9 brav\u010dov\u00e9 stehno<\/h3>
    • \u0160pikovanie a marinovanie:<\/strong> Brav\u010dov\u00e9 stehno najprv \u201epre\u0161pikujeme\u201c str\u00fa\u010dikmi cesnaku (urob\u00edme do m\u00e4sa mal\u00e9 z\u00e1rezy no\u017eom a vlo\u017e\u00edme do nich k\u00fasky cesnaku). M\u00e4so poriadne osol\u00edme, okoren\u00edme a obal\u00edme v zmesi mletej \u010dervenej papriky a grilovacieho korenia. T\u00e1to kombin\u00e1cia vytvor\u00ed po upe\u010den\u00ed n\u00e1dhern\u00fa farbu a k\u00f4rku.<\/li>
    • Zatiahnutie m\u00e4sa:<\/strong> Na panvici s rozp\u00e1len\u00fdm olejom m\u00e4so sprudka ope\u010dieme z ka\u017edej strany. Tento krok je k\u013e\u00fa\u010dov\u00fd, aby \u0161\u0165ava zostala vo vn\u00fatri.<\/li>
    • Pr\u00edprava na pe\u010denie:<\/strong> Ope\u010den\u00e9 m\u00e4so prelo\u017e\u00edme do pek\u00e1\u010da. Zasypeme ho nasekanou cibu\u013eou a zvy\u0161n\u00fdm cesnakom ( nakr\u00e1jan\u00fdm na pl\u00e1tky).<\/li>
    • Z\u00e1klad pre \u0161\u0165avu:<\/strong> Do panvice, kde sme opekali m\u00e4so, prilejeme v\u00fdvar a pre\u0161krabeme dno (t\u00fdm uvo\u013en\u00edme ten najlep\u0161\u00ed v\u00fdpek). Touto zmesou podlejeme m\u00e4so v pek\u00e1\u010di. Na vrch m\u00e4sa polo\u017e\u00edme pl\u00e1tky masla pre zamatov\u00fa chu\u0165.<\/li>
    • Pe\u010denie:<\/strong> Pek\u00e1\u010d prikryjeme pokrievkou a d\u00e1me do r\u00fary vyhriatej na 220 \u00b0C<\/strong>. Pe\u010dieme 45 min\u00fat<\/strong>. Potom m\u00e4so opatrne oto\u010d\u00edme a pe\u010dieme prikryt\u00e9 \u010fal\u0161\u00edch 45 min\u00fat<\/strong>. Vysok\u00e1 teplota pod pokrievkou zabezpe\u010d\u00ed, \u017ee m\u00e4so bude krehk\u00e9 a z\u00e1rove\u0148 prepe\u010den\u00e9.<\/li>
    • Pr\u00edlohy:<\/strong> K\u00fdm sa m\u00e4so pe\u010die, priprav\u00edme si hladk\u00fa paradajkov\u00fa om\u00e1\u010dku a nad\u00fdchan\u00fa zemiakov\u00fa ka\u0161u s maslom a mliekom. <\/li>
    • Zemiakov\u00fa ka\u0161u priprav\u00edme klasick\u00fdm sp\u00f4sobom. Uvar\u00edme si zemiaky v osolenej vode, zlejeme, prid\u00e1me maslo, mlieko\/smotanu a popu\u010d\u00edme alebo vy\u0161lah\u00e1me. <\/li>
    • Postup paradajkov\u00e1 om\u00e1\u010dka:<\/strong><\/li>
    • Z\u00e1klad:<\/strong> Na oleji alebo masle spe\u0148 cibu\u013eku dozlatista. <\/li>
    • V\u00f4\u0148a:<\/strong> Pridajte cesnak. Sta\u010d\u00ed mu 30 sek\u00fand, aby sa rozvo\u0148al \u2013 nenechajte ho zhorkn\u00fa\u0165.<\/li>
    • Paradajky:<\/strong> Prilejte pas\u00edrovan\u00e9 paradajky. Ak s\u00fa ve\u013emi hust\u00e9, vypl\u00e1chnite zav\u00e1raninov\u00fd poh\u00e1r trochou vody (asi 1 dcl) a prilejte ju tie\u017e.<\/li>
    • Bylinky a korenie:<\/strong> Pridajte bylinky, so\u013e a \u0161tipku korenia. Nechajte om\u00e1\u010dku jemne bubla\u0165 na miernom ohni asi 15 \u2013 20 min\u00fat<\/strong>. T\u00fdm sa chute prepoja a om\u00e1\u010dka prirodzene zhustne.<\/li>
    • Fin\u00e1le:<\/strong> Ochutnajte. Ak s\u00fa paradajky kyslej\u0161ie, pridaj 1 \u2013 2 ly\u017ei\u010dky cukru. Preced\u00edme cez sitko<\/strong>. Pr\u00e1ve t\u00e1to jemn\u00e1 text\u00fara z nej rob\u00ed luxusn\u00fa om\u00e1\u010dku<\/li><\/ul><\/div>

      Video<\/h3>