Un pr\u00e2nz de cinci stele. Brisket de vita Angus – slow cook- crust\u0103 crocant\u0103, carne suculent\u0103, aromat\u0103 \u0219i foarte, foarte fraged\u0103.<\/p>\n
\u27a4 Ingrediente:
\n1,1 kg brisket de vit\u0103 Angus
\n50 g unt
\n3 linguri ulei de m\u0103sline
\n5 c\u0103\u021bei de usturoi
\nsos BBQ – aprox 50 ml
\n1 lingura generoasa de mu\u0219tar
\nsare, piper
\nchimen, cimbru, rozmarin, boia de ardei dulce, fulgi peperoncini<\/p>\n
\u27a4 Mod de preparare
\nSe scoate carnea din frigider cu cel pu\u021bin ora \u00eenainte, ca s\u0103 ajung\u0103 la temperatura camerei.
\n\u00centr-o crati\u021b\u0103 se pune untul \u0219i uleiul, apoi c\u0103\u021beii de usturoi \u0219i crengu\u021be de cimbru \u0219i rozmarin. Apoi o bucat\u0103 de carne \u0219i se las\u0103 aproximativ 5 minute, ca s\u0103 fac\u0103 crust\u0103. Se \u00eentoarce pe partea cealalt\u0103 pentru \u00eenc\u0103 5 minute.<\/p>\n
Apoi se mut\u0103 \u00een tava \u00een care va merge la cuptor \u0219i se unge cu sos BBQ \u0219i mu\u0219tar \u0219i se adaug\u0103 amestecul de condimente, plus sare. \u00cen tava nu se adaug\u0103 gr\u0103sime sau apa iar tava se d\u0103 la cuptor descoperit\u0103.
\nLa fix 130 de grade, friptura st\u0103 \u00een cuptor pentur 4 ore \u0219i jum\u0103tate. Scoas\u0103 din cuptor, se las\u0103 s\u0103 se odihneasc\u0103 20 de minute \u0219i apoi se feliaz\u0103.<\/p>\n
Sosul rezultat dup\u0103 terminarea timpului de g\u0103tire se valorific\u0103 \u00eentr-o cr\u0103ticioar\u0103, \u00eempreun\u0103 cu vin ro\u0219u. Se fierbe totul pentru c\u00e2teva minute pentru a rezulta un sos delicios.<\/p>\n
Pentru garnitura: piure de cartofi \u0219i morcovi caramelizat, cu usturoi.<\/p>\n
<\/p>\n
\u27a4 Brisket-ul \u00eel g\u0103se\u0219ti \u00een pachetul SPICE & BEEF<\/a> \u0219i vine la pachet cu condimentele potrivite.<\/p>\n \u27a4 Re\u021bet\u0103 creat\u0103 de\u00a0hellena_din_bucataria_mea<\/a>\u00a0, c\u0103reia \u00eei mul\u021bumim! Po\u021bi g\u0103si video cu aceast\u0103 re\u021bet\u0103,\u00a0AICI<\/a>.<\/p>\n \u27a4 Premiumangus.ro \u00ee\u021bi ureaz\u0103 poft\u0103 bun\u0103!<\/p>\n","protected":false},"excerpt":{"rendered":" Un pr\u00e2nz de cinci stele. Brisket de vita Angus – slow cook- crust\u0103 crocant\u0103, carne suculent\u0103, aromat\u0103 \u0219i foarte, foarte fraged\u0103.<\/p>\n","protected":false},"author":72,"featured_media":22557,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[279,245],"tags":[],"featured_image_src":"https:\/\/premiumangus.ro\/blog\/wp-content\/uploads\/2023\/03\/pexels-hayden-walker-9397270a.jpg","_links":{"self":[{"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/posts\/22551"}],"collection":[{"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/users\/72"}],"replies":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/comments?post=22551"}],"version-history":[{"count":1,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/posts\/22551\/revisions"}],"predecessor-version":[{"id":22556,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/posts\/22551\/revisions\/22556"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/media\/22557"}],"wp:attachment":[{"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/media?parent=22551"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/categories?post=22551"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/tags?post=22551"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}