{"id":98,"date":"2013-06-16T14:12:10","date_gmt":"2013-06-16T12:12:10","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=98"},"modified":"2013-06-16T14:13:25","modified_gmt":"2013-06-16T12:13:25","slug":"pecene-hovadzie-spikovane-mrkvou","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=98","title":{"rendered":"Pe\u010den\u00e9 hov\u00e4dzie, \u0161pikovan\u00e9 mrkvou"},"content":{"rendered":"

\"IMG_1856\"<\/a><\/p>\n

 <\/p>\n

Suroviny:<\/h2>\n

Kus hovadzieho na pecenie v celku
\nUzke korene mrkvy
\nPrerastana slanina
\nKyticka tymianu
\n1 bobkovy list
\nHrubozrnna sol
\n1 lyzica maslo
\n200 ml cervene vino
\n1 PL grilovacej horcice
\nsmotana
\nOlej na opekanie<\/p>\n

Postup<\/h2>\n

Mrkvu ocistime . Ak nemate uzku , tak velku poprekrajujte na primerane kusky.
\nAk ma na povrchu maso hrubu mastnu kozu, tak ju odstranime.
\nDo masa pomocou noza a prsta vytvorime otvory, do ktorych najprv vlozime po celej dlzke prerastanu slaninu, tymian a nakoniec mrkvu.<\/p>\n

\"IMG_1847\"<\/a>
\nJa som povodne chcela ist elegantnou metodou, ked som mrkvy obtocila najprv tymianom a potom pasikom slaniny. No tadialto cesta nevedie….Pri vkladani sa ten obal stale daval dolu a mrkva sa nedala prestrcit do masa.
\nNaspikovane maso, na panvici s olejom dobre opecieme zo vsetkych stran. Maso sa zatiahne a mrkva v nom bude dobre sediet.
\nDo pekacika dame lyzicu masla, bobkovy list, tymianove vetvicky a prelozime k nemu maso.
\nMaso zo vsetkych stran posypeme hrubozrnnou solou. Panvicu po opekani vylejeme horucou vodou a vlejeme k masu.
\nPekacik vlozime do vyhriatej truby na 200 stupnov a maso prikryjeme alobalom.
\nPecieme cca 2 hodiny, resp. dovtedy kym maso nie je makke. Cely cas podlievame cervenym vinom.
\nMaso po upeceni vyberieme a nechame ho odpocinut aspon pol hodinu zabalene v alobale.<\/p>\n

\"IMG_1849\"<\/a>
\nVypek zlejeme do kastrola..ak je ho vela, zredukujeme ho na polovicu, pridame k nemu horcicu a dolejeme smotanou. Nechame prevriet do zhustnutia. Mozeme ochutit citronovou stavou a dosolime.
\nMaso pokrajame na platky a podavame s oblubenou prilohou.<\/p>\n

\"IMG_1850\"<\/a><\/p>\n

Recept som publikovala na www.toprecepty.sk\u00a0\u00a0\u00a0\u00a0\u00a0 27.5. 2013<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

  Suroviny: Kus hovadzieho na pecenie v celku Uzke korene mrkvy Prerastana slanina Kyticka tymianu 1 bobkovy list Hrubozrnna sol 1 lyzica maslo 200 ml cervene vino 1 PL grilovacej horcice smotana Olej na opekanie Postup Mrkvu ocistime . Ak nemate uzku , tak velku poprekrajujte na primerane kusky. Ak ma na povrchu maso hrubu […]<\/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":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[],"class_list":["post-98","post","type-post","status-publish","format-standard","hentry","category-hovadzie-maso"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-1A","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/98","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=98"}],"version-history":[{"count":2,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/98\/revisions"}],"predecessor-version":[{"id":104,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/98\/revisions\/104"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=98"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=98"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=98"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}