dusovaný

Dusovaný is a Czech term that generally translates to "stewed" or "braised" in English. It refers to a cooking method where ingredients, typically meat, vegetables, or fruits, are cooked slowly in a small amount of liquid over low heat, often in a covered pot. This gentle cooking process allows the ingredients to become tender and develop rich flavors.

The term "dusovaný" implies a method that is less intense than boiling or frying. The key is the controlled release of moisture from the ingredients themselves, combined with a minimal amount of added liquid such as water, broth, wine, or fruit juice. This slow simmering process breaks down tough connective tissues in meat, making it succulent, and softens vegetables, allowing their natural sweetness to emerge.

In Czech cuisine, dusovaný dishes are common and often form the basis of hearty meals. Examples include dusovaný hovězí (stewed beef), dusované kuře (stewed chicken), or various dusované zeleniny (stewed vegetables). These preparations are typically served with traditional Czech side dishes like dumplings, potatoes, or rice. The technique is valued for its ability to transform simple ingredients into flavorful and comforting food.