Spanish Bird

4 SERVINGS

Do hodinky

Buy all ingredients right below the recipe

BIRD

100 g bacon
2 hard-boiled eggs
2 pickled cucumbers and 100 ml pickle brine
500 g peeled onion
salt
pepper
5 tablespoons full-fat mustard
2 tablespoons lard
20 g plain flour
1 l beef broth
80 g Gothaj sausage whole or quality sausage
4 slices of beef rump, 150 g each

YOU WILL ALSO NEED

kitchen string

BEER SUITABLE FOR THIS DISH

This dish is best enjoyed with Radegast Rázná 10 beer

SIDE DISH

bread dumplings
rice
potatoes

INSTRUCTIONS FOR BIRD

1
Cut 4 sticks from the bacon measuring 1×1×5 cm and dice the rest into 3 mm cubes. Cut the Gothaj or sausage lengthwise into 4 pieces. Peel the eggs and cut them in half. Cut the pickles lengthwise in half. Cut one onion in half and one half into quarters. Coarsely chop the remaining onion.
2
Pound the meat slices with a mallet and generously salt and pepper both sides. Spread 1 tablespoon of mustard on one side of each slice. On this side, place a stick of bacon, a stick of Gothaj or sausage, half an egg, half a pickle, and a quarter of an onion. Wrap tightly, secure, and tie with kitchen string.
3
In a pot over high heat, melt the lard and brown the prepared meat on all sides. Remove to a plate and add the onion and bacon to the drippings. Reduce the heat to medium and sauté the onion, stirring frequently, until browned.
4
Add the flour and stir for 1 minute. Add the remaining mustard and stir. Add the pickle brine and stir. Pour in the broth and mix. Return the meat to the pot, bring to a boil, reduce the heat to low, cover with a lid, and simmer slowly for 1.5 hours or until tender.
5
Remove the finished birds, remove the string, and transfer them to a bowl. Season the sauce with salt and pepper and strain it through a sieve over the birds.

Tip

You don't have to strain the sauce. You can keep its natural texture. You can also blend it finely with a hand blender and strain it through a fine sieve. You can also smooth it with a little cream. Pound the meat through a plastic or other plastic bag to avoid tearing it. Serve with bread dumplings or steamed rice.

Roman Vaněk

With Rohlik, we have put together a selection of the most popular recipes from my cookbooks and linked them with the right ingredients. Let us know how your dish turned out #rohlikchef