{"id":5164,"date":"2015-09-22T17:27:11","date_gmt":"2015-09-22T15:27:11","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=5164"},"modified":"2015-09-23T09:08:20","modified_gmt":"2015-09-23T07:08:20","slug":"bravcove-pikantne-rezne-pecene","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=5164","title":{"rendered":"Brav\u010dov\u00e9 pikantn\u00e9 rezne pe\u010den\u00e9"},"content":{"rendered":"

\"rezne<\/a><\/p>\n

K tomuto rcp som sa inspirovala u mojej kamaratky Ivy<\/a>\u00a0 a urobila som v nom nejake zmeny. Taka najvacsia je ta, ze som tieto rezne robila zaroven aj s prilohou a ked vytiahnem z rury velikansky kastrol na pecenie, moze hned jest 10 ludi naraz…bez cakania. Na chaty, na velke akcie ako stvoreny. Ja ho budem urcite robit napriklad na Dusicky….my sme velka rodina a ked sa vratime z tych vsetkych cintorinov uondany,\u00a0 otvorim ruru, vytiahnem hlboky pekac a mozeme jest. DOPORUCUJEM.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0 50 minut + priprava a predprazenie<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 10 porcii<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

1 az 1.2 kg vykostene kare
\n3 velke vajcia
\n4\u00a0 velke cesnakove strucky
\n1 cl stiplava mleta paprika (alebo podla svojej mierky)
\n1 cl cerstvo mlete korenie
\npol lyzicky sol
\nmuka a struhanka na obalenie
\nna kazdu porciu ratajme 3 zemiaky
\nmleta rasca a sol na zemiaky
\n120 g maslo
\nolej na vyprazenie<\/p>\n

Postup<\/h2>\n

Kare nakrajame na 10 reznov. Rezne nenaklepavame, len ich zlahka posolime.<\/p>\n

\"rezne<\/a>
\nDo rozslahanych vajicok pretlacime cesnak, pridame papriku, korenie a sol. Vsetko znovu preslahame.
\nRezne obalime v klasickom trojobale….muka, vajcia, struhanka.
\nV rozohriatom tuku, vyprazime rezne z obidvoch stran, tak aby mali chrumkavy, krasne tmavozlaty obal. Nemusia byt makke, len aby urobil chrumkavy obal.<\/p>\n

\"rezne<\/a>
\nVyprazene rezne dame\u00a0 na teple miesto. Ocistene zemiaky pokrajame pozdlzne , osolime ich, posypeme mletou rascou a vylejeme k nim vypek po vyprazani reznov. Poriadne vymiesame aby sa kazdy zemiak obalil v tuku.<\/p>\n

\"rezne<\/a>
\nDno hrnca na pecenie vykropime tukom, alebo vytrieme bravcovou mastou, vysypeme zemiaky a na zemiaky poukladame na stojato rezne, jeden vedla druheho.
\nAk nemate hrniec na pecenie, len pekac, tak radsej pecte zemiaky osobitne, rezne musia byt jedno vedla druheho, poprekryvane.
\nNa rezne som vyliala vajicka, ktore som pri obalovani nespotrebovala a pokladla som po nich platky masla.<\/p>\n

\"rezne<\/a>
\nVsetko utesnime alobalom. Hrniec vlozime do studnej rury a zapneme na cca 160 stupnov. Pecieme priblizne hodinu. Strazte si to podla svojej rury…ochutnajte maso zo stredneho rezna. Ak treba, tak kludne pridajte cas.
\nJa som mala maso po hodine make a stavnate tak, ze som ho mohla krajat lyzicou.<\/p>\n

\"rezne<\/a>
\nPiekla som v elektrickej rure…vyskusam aj u mna v kuchyni v Mnichove..tam mam plynovu a uvidim, aku dobu budem potrebovat tam a vyskusam rezne z krkovicky.
\nRezne pred podavanim pokropte vypekom.<\/p>\n","protected":false},"excerpt":{"rendered":"

K tomuto rcp som sa inspirovala u mojej kamaratky Ivy\u00a0 a urobila som v nom nejake zmeny. Taka najvacsia je ta, ze som tieto rezne robila zaroven aj s prilohou a ked vytiahnem z rury velikansky kastrol na pecenie, moze hned jest 10 ludi naraz…bez cakania. Na chaty, na velke akcie ako stvoreny. Ja ho […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3],"tags":[],"class_list":["post-5164","post","type-post","status-publish","format-standard","hentry","category-bravcove_maso"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-1li","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5164","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5164"}],"version-history":[{"count":2,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5164\/revisions"}],"predecessor-version":[{"id":5174,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5164\/revisions\/5174"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5164"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5164"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5164"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}