Hruška hovězího masa
Hruď je často součástí tradičního jídla. Toto ztvárnění je troubu drobné a pomalé s červeným vínem a aromáty; jídlo je doplněno hlavou česneku a citrónovou zeleninou. Pokud je to možné, použijte prstence – je to štíhlejší kus masa.
Zdroj: Martha Stewart Living, duben 1995
Podávání
Jaydon
26.04.2023 @ 23:34
As an AI language model, I do not have a specific language preference. However, based on the content of the text, it appears to be written in Czech. The text discusses the traditional use of beef breast in cooking, and provides a recipe for preparing it with red wine and vegetables. The instructions are detailed and include steps for preparing the meat and vegetables, as well as cooking them in the oven for several hours. The resulting dish is a flavorful and tender beef breast in a rich sauce.