{"id":1649,"date":"2026-09-25T19:32:19","date_gmt":"2026-09-25T18:32:19","guid":{"rendered":"https:\/\/recepty.theby.cz\/?p=1649"},"modified":"2026-09-25T19:32:19","modified_gmt":"2026-09-25T18:32:19","slug":"hovezi-rendang-rendang-daging-sapi","status":"publish","type":"post","link":"https:\/\/recepty.theby.cz\/?p=1649","title":{"rendered":"Hov\u011bz\u00ed rendang \u2013 Rendang Daging Sapi"},"content":{"rendered":"\n
\n
\"\"<\/figure>\n<\/figure>\n\n\n\n

Indon\u00e9sk\u00fd pomalu du\u0161en\u00fd hov\u011bz\u00ed rendang z Padangu<\/p>\n\n\n\n

<\/p>\n\n\n\n

Mno\u017estv\u00ed:<\/strong> cca 4-6 porc\u00ed
Doba:<\/strong> 4\u20136 hodin<\/p>\n\n\n\n

<\/p>\n\n\n\n

Rendang je tradi\u010dn\u011b dlouho va\u0159en\u00e9 hov\u011bz\u00ed v kokosov\u00e9m ml\u00e9ce, chilli a aromatick\u00e9m ko\u0159en\u00ed. Typick\u00e9 jsou citronov\u00e1 tr\u00e1va, galangal, kurkuma, list kurkumy a limetkov\u00e9 listy; dlouh\u00e9 pomal\u00e9 va\u0159en\u00ed je pro rendang z\u00e1sadn\u00ed.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Suroviny<\/h2>\n\n\n\n

<\/p>\n\n\n\n

Maso<\/h3>\n\n\n\n
    \n
  • 1 kg hov\u011bz\u00edho masa na dlouh\u00e9 du\u0161en\u00ed
    ide\u00e1ln\u011b kli\u017eka, krk, plec, zadn\u00ed nebo v\u00e1le\u010dek<\/li>\n\n\n\n
  • 2\u20133 l\u017e\u00edce oleje<\/li>\n<\/ul>\n\n\n\n

    <\/p>\n\n\n\n

    Kokosov\u00fd z\u00e1klad<\/h3>\n\n\n\n
      \n
    • 2000\u20132500 ml plnotu\u010dn\u00e9ho kokosov\u00e9ho ml\u00e9ka
      u konzerv bych \u0161el sp\u00ed\u0161 na 2000 ml<\/strong>, proto\u017ee b\u00fdv\u00e1 hutn\u011bj\u0161\u00ed ne\u017e \u010derstv\u00e9 kokosov\u00e9 ml\u00e9ko<\/li>\n\n\n\n
    • 3 stonky citronov\u00e9 tr\u00e1vy, rozklepnut\u00e9<\/li>\n\n\n\n
    • 4 listy daun salam<\/strong>, pokud se\u017eene\u0161
      nouzov\u011b 2 bobkov\u00e9 listy, ale nen\u00ed to tot\u00e9\u017e<\/li>\n\n\n\n
    • 2\u20134 limetkov\u00e9 listy makrut \/ kaffirov\u00e9 limety<\/li>\n\n\n\n
    • 1 list kurkumy, pokud se\u017eene\u0161
      kdy\u017e nen\u00ed, vynechat<\/li>\n<\/ul>\n\n\n\n

      <\/p>\n\n\n\n

      Ko\u0159enic\u00ed pasta \u2013 bumbu halus<\/h3>\n\n\n\n
        \n
      • 7 strou\u017ek\u016f \u010desneku<\/li>\n\n\n\n
      • 5 \u0161alotek nebo men\u0161\u00edch cibul\u00ed<\/li>\n\n\n\n
      • 80\u2013120 g m\u00edrn\u011b p\u00e1liv\u00fdch su\u0161en\u00fdch \u010d\u00ednsk\u00fdch chilli papri\u010dek<\/li>\n\n\n\n
      • 3 o\u0159echy kemiri<\/li>\n\n\n\n
      • 4 l\u017e\u00edce koriandrov\u00fdch sem\u00ednek nebo mlet\u00e9ho koriandru<\/li>\n\n\n\n
      • 1 l\u017ei\u010dka \u0159\u00edmsk\u00e9ho km\u00ednu<\/li>\n\n\n\n
      • 4 h\u0159eb\u00ed\u010dky<\/li>\n\n\n\n
      • 1 v\u011bt\u0161\u00ed kus z\u00e1zvoru, cca 4\u20135 cm<\/li>\n\n\n\n
      • 1 v\u011bt\u0161\u00ed kus galangalu, cca 5 cm<\/li>\n\n\n\n
      • 1 kus \u010derstv\u00e9 kurkumy, cca 3\u20134 cm
        nebo 1 l\u017ei\u010dka mlet\u00e9 kurkumy<\/li>\n\n\n\n
      • 1 l\u017ei\u010dka mlet\u00e9ho pep\u0159e<\/li>\n\n\n\n
      • \u00bc mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161ku, \u010derstv\u011b nastrouhat<\/strong>
        nebo maxim\u00e1ln\u011b \u00bd l\u017ei\u010dky mlet\u00e9ho<\/li>\n\n\n\n
      • 1\u00bd\u20132 l\u017ei\u010dky soli, podle chuti<\/li>\n\n\n\n
      • 1\u20132 l\u017ei\u010dky cukru, ide\u00e1ln\u011b palmov\u00e9ho nebo t\u0159tinov\u00e9ho<\/li>\n<\/ul>\n\n\n\n

        <\/p>\n\n\n\n

        Postup<\/h3>\n\n\n\n
          \n
        1. Su\u0161en\u00e9 chilli papri\u010dky zalijte horkou vodou a nechte 20\u201330 minut zm\u011bknout. Pokud nechcete extr\u00e9mn\u011b p\u00e1liv\u00fd rendang, odstra\u0148te \u010d\u00e1st sem\u00ednek. Slijte.<\/li>\n\n\n\n
        2. Hov\u011bz\u00ed maso nakr\u00e1jejte na v\u011bt\u0161\u00ed kostky, p\u0159ibli\u017en\u011b 4\u20135 cm.<\/li>\n\n\n\n
        3. \u010cesnek, \u0161alotky, zm\u011bkl\u00e9 chilli papri\u010dky, mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek, h\u0159eb\u00ed\u010dky, kemiri o\u0159echy, \u0159\u00edmsk\u00fd km\u00edn, koriandr, z\u00e1zvor, kurkumu, galangal, pep\u0159, s\u016fl a trochu oleje rozmixujte nebo utlu\u010dte na co nejjemn\u011bj\u0161\u00ed pastu.<\/li>\n\n\n\n
        4. Citronovou tr\u00e1vu rozklepn\u011bte tupou stranou no\u017ee, aby pustila v\u016fni.<\/li>\n\n\n\n
        5. Do \u0161irok\u00e9ho silnost\u011bnn\u00e9ho hrnce nebo hlubok\u00e9 p\u00e1nve dejte kokosov\u00e9 ml\u00e9ko, ko\u0159enic\u00ed pastu, daun salam, list kurkumy, limetkov\u00e9 listy a citronovou tr\u00e1vu. Na m\u00edrn\u00e9m ohni p\u0159ive\u010fte za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed k jemn\u00e9mu varu a va\u0159te asi 15 minut, aby se kokosov\u00e9 ml\u00e9ko spojilo s ko\u0159en\u00edm.<\/li>\n\n\n\n
        6. P\u0159idejte nakr\u00e1jen\u00e9 hov\u011bz\u00ed maso, dob\u0159e prom\u00edchejte a st\u00e1hn\u011bte plamen na minimum. Va\u0159te velmi pomalu bez pokli\u010dky. Ob\u010das prom\u00edchejte, aby se sm\u011bs nep\u0159ichyt\u00e1vala.<\/li>\n\n\n\n
        7. Jakmile za\u010dne kokosov\u00e9 ml\u00e9ko houstnout, m\u00edchejte \u010dast\u011bji. Rendang se postupn\u011b m\u011bn\u00ed z \u0159\u00eddk\u00e9ho kari na hustou ko\u0159en\u011bnou sm\u011bs. Maso by m\u011blo b\u00fdt m\u011bkk\u00e9 a om\u00e1\u010dka v\u00fdrazn\u011b zredukovan\u00e1.<\/li>\n\n\n\n
        8. Pro vlh\u010d\u00ed rendang skon\u010dete ve chv\u00edli, kdy je maso m\u011bkk\u00e9 a obalen\u00e9 hustou om\u00e1\u010dkou. Pro su\u0161\u0161\u00ed a tmav\u0161\u00ed rendang pokra\u010dujte d\u00e1l na velmi m\u00edrn\u00e9m ohni, dokud se v\u011bt\u0161ina tekutiny neodpa\u0159\u00ed a z\u016fstane jen hust\u00e1 ko\u0159en\u011bn\u00e1 pasta s odd\u011blen\u00fdm olejem.<\/li>\n\n\n\n
        9. Na konci vyho\u010f citronovou tr\u00e1vu a listy. Ochutnejte a p\u0159\u00edpadn\u011b dosolte. Rendang je nejlep\u0161\u00ed po odle\u017een\u00ed, klidn\u011b druh\u00fd den.<\/li>\n<\/ol>\n\n\n\n

          <\/p>\n\n\n\n

          nebo Postup do trouby<\/h3>\n\n\n\n
            \n
          1. Su\u0161en\u00e9 chilli zalij horkou vodou a nech 20\u201330 minut zm\u011bknout. Pokud nechce\u0161 extr\u00e9mn\u011b p\u00e1liv\u00fd rendang, \u010d\u00e1st sem\u00ednek vyho\u010f.<\/li>\n\n\n\n
          2. Ud\u011blej pastu.<\/strong> Chilli, \u0161alotku, \u010desnek, kemiri, koriandr, \u0159\u00edmsk\u00fd km\u00edn, h\u0159eb\u00ed\u010dek, z\u00e1zvor, galangal, kurkumu, pep\u0159, mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek, s\u016fl a trochu oleje rozmixuj na co nejjemn\u011bj\u0161\u00ed pastu.<\/li>\n\n\n\n
          3. Maso nakr\u00e1jej v\u011bt\u0161\u00ed<\/strong> kostky cca 4\u20135 cm. U rendangu je lep\u0161\u00ed v\u011bt\u0161\u00ed kus, proto\u017ee se bude dlouho d\u011blat.<\/li>\n\n\n\n
          4. Do velk\u00e9ho litinov\u00e9ho hrnce nebo t\u011b\u017ek\u00e9ho pek\u00e1\u010de dej kokosov\u00e9 ml\u00e9ko, ko\u0159enic\u00ed pastu, citronovou tr\u00e1vu, daun salam, limetkov\u00e9 listy a list kurkumy. P\u0159ive\u010f za m\u00edch\u00e1n\u00ed k m\u00edrn\u00e9mu varu a nech asi 15 minut probublat.<\/li>\n\n\n\n
          5. Maso vm\u00edchej do kokosov\u00e9ho z\u00e1kladu. Nemus\u00ed\u0161 ho nutn\u011b op\u00e9kat; u rendangu se \u010dasto maso dus\u00ed p\u0159\u00edmo v ko\u0159en\u011bn\u00e9m kokosov\u00e9m ml\u00e9ce. Kdy\u017e ho ale lehce zat\u00e1hne\u0161 p\u0159edem, ni\u010demu to nevad\u00ed.<\/li>\n\n\n\n
          6. Prvn\u00ed f\u00e1ze v troub\u011b \u2013 zm\u011bknut\u00ed masa.<\/strong> Hrnec dej do trouby na 150 \u00b0C horn\u00ed\/doln\u00ed oh\u0159ev<\/strong>.
            Pe\u010d zhruba 2\u00bd\u20133 hodiny<\/strong>, nejd\u0159\u00edv s pootev\u0159enou poklic\u00ed nebo voln\u011b p\u0159ikryt\u00e9. Ka\u017ed\u00fdch 30\u201340 minut prom\u00edchej.<\/li>\n\n\n\n
          7. Druh\u00e1 f\u00e1ze \u2013 redukce.<\/strong> Jakmile je maso skoro m\u011bkk\u00e9, sundej poklici. Sni\u017e na 130\u2013140 \u00b0C<\/strong> a pokra\u010duj, dokud se tekutina v\u00fdrazn\u011b nezredukuje. M\u00edchej ka\u017ed\u00fdch 20\u201330 minut, ke konci \u010dast\u011bji.<\/li>\n\n\n\n
          8. Fin\u00e1ln\u00ed f\u00e1ze.<\/strong> Rendang je hotov\u00fd, kdy\u017e u\u017e nem\u00e1\u0161 \u0159\u00eddkou om\u00e1\u010dku, ale hustou tmav\u0161\u00ed pastu<\/strong>, kter\u00e1 obaluje maso. Na dn\u011b m\u016f\u017ee b\u00fdt trochu odd\u011blen\u00e9ho oran\u017eovo\u010derven\u00e9ho oleje. To je spr\u00e1vn\u011b.<\/li>\n\n\n\n
          9. Na konci<\/strong> vyho\u010f citronovou tr\u00e1vu a listy. Ochutnej, dosol. Rendang je nejlep\u0161\u00ed po odle\u017een\u00ed, klidn\u011b druh\u00fd den.<\/li>\n<\/ol>\n\n\n\n

            <\/p>\n\n\n\n

            Jak m\u00e1 vypadat v\u00fdsledek<\/h2>\n\n\n\n

            Spr\u00e1vn\u00fd rendang nem\u00e1 b\u00fdt jako \u010desk\u00fd gul\u00e1\u0161 s om\u00e1\u010dkou. M\u00e1 b\u00fdt sp\u00ed\u0161 tmav\u0161\u00ed, hutn\u00fd, olejnat\u011bj\u0161\u00ed, ko\u0159en\u011bn\u00fd a skoro \u201esuch\u00fd\u201c<\/strong>. Existuje vlh\u010d\u00ed varianta, ale klasick\u00fd dlouho va\u0159en\u00fd rendang m\u00ed\u0159\u00ed k tomu, \u017ee kokosov\u00e9 ml\u00e9ko se zredukuje a ko\u0159en\u00ed z\u016fstane nalepen\u00e9 na mase.<\/p>\n\n\n\n

            Tradi\u010dn\u011b se rendang d\u011bl\u00e1 v hrnci\/woku a dlouho se m\u00edch\u00e1. Trouba nen\u00ed p\u016fvodn\u00ed postup, ale v\u00fdsledek m\u016f\u017ee b\u00fdt velmi bl\u00edzko, kdy\u017e se na konci dostate\u010dn\u011b zredukuje kokosov\u00e9 ml\u00e9ko.<\/p>\n\n\n\n

            <\/p>\n","protected":false},"excerpt":{"rendered":"

            Indon\u00e9sk\u00fd pomalu du\u0161en\u00fd hov\u011bz\u00ed rendang z Padangu Mno\u017estv\u00ed: cca 4-6 porc\u00ed Doba: 4\u20136 hodin Rendang je tradi\u010dn\u011b dlouho va\u0159en\u00e9 hov\u011bz\u00ed v kokosov\u00e9m ml\u00e9ce, chilli a aromatick\u00e9m ko\u0159en\u00ed. Typick\u00e9 jsou citronov\u00e1 tr\u00e1va, galangal, kurkuma, list kurkumy a limetkov\u00e9 listy; dlouh\u00e9 pomal\u00e9 va\u0159en\u00ed je pro rendang z\u00e1sadn\u00ed. Suroviny Maso Kokosov\u00fd z\u00e1klad Ko\u0159enic\u00ed pasta \u2013 bumbu halus Postup […]<\/p>\n","protected":false},"author":1,"featured_media":1650,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"yes","rop_publish_now_accounts":[],"rop_publish_now_history":[],"rop_publish_now_status":"pending","footnotes":""},"categories":[22,25],"tags":[],"class_list":["bg-responsive"],"_links":{"self":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1649","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1649"}],"version-history":[{"count":1,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1649\/revisions"}],"predecessor-version":[{"id":1651,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1649\/revisions\/1651"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/media\/1650"}],"wp:attachment":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1649"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1649"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1649"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}