sbratení

Sbratení is a Czech term that describes the process of stewing or braising meat. It is a cooking method that involves simmering meat in a liquid for an extended period, typically at a low temperature. This slow cooking process breaks down tough connective tissues in the meat, resulting in a tender and flavorful dish. The liquid used for sbratení can vary, but commonly includes broth, wine, water, or a combination thereof, often enhanced with vegetables, herbs, and spices.

The technique of sbratení is fundamental to many traditional Czech dishes. It allows less tender cuts of meat, which might otherwise be tough and unpalatable, to become succulent and delicious. The long cooking time also allows the flavors of the added ingredients to meld and penetrate the meat, creating a rich and complex taste profile. Often, the resulting sauce is thickened and served alongside the meat, forming a complete meal.

Examples of dishes prepared using sbratení include various goulash variations, svíčková na smetaně (marinated beef sirloin in cream sauce), and pečeně (roast meat, often a pork shoulder or belly cooked low and slow). The preparation usually begins with searing the meat to develop a flavorful crust, followed by the addition of aromatic vegetables like onions and carrots, and then the simmering liquid. The cooking vessel is typically covered to trap moisture and heat, ensuring the meat cooks evenly and remains moist.