{"id":3127,"date":"2020-08-24T12:39:23","date_gmt":"2020-08-24T11:39:23","guid":{"rendered":"https:\/\/ticinoatavola.ch\/?p=3127"},"modified":"2023-08-23T13:00:49","modified_gmt":"2023-08-23T12:00:49","slug":"brasato","status":"publish","type":"post","link":"https:\/\/ticinoatavola.ch\/index.php\/2020\/08\/24\/brasato\/","title":{"rendered":"Brasato"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text el_class=”tedesco”]Ingriedenti (per 10 persone)
\n2.5 kg Fesa di spalla di manzo
\n200 g Lardo fresco carote
\n200 g Carote
\n200 g Cipolle
\n100 g Sedano stanga
\n1 Testa aglio
\n2-3 l Merlot
\n5-6 Foglie di alloro
\n6-7 Chiodi di garofano
\n200 g Concentrato di pomodoro
\n3-4 l Fondo bruno (non legato)
\n100 g Funghi secchi
\n2 dl Olio per friggere (di arachidi)
\n300 g Farina bianca
\n200 g Burro
\nSale e pepe in grani[\/vc_column_text][vc_column_text el_class=”tedesco”]Preparazione
\nLardellare la carne con il lardo fresco (eventualmente con una carota nel centro). Deporre in una bacinella, aggiungere le verdure tagliate a quadretti (mirepoix), le spezie e il vino rosso. Coprire bene la carne e lasciarla a marinare per 2\/3 giorni al massimo. Togliere la carne, asciugarla bene e infarinarla, rosolare bene tutti i lati in olio ben caldo.
\nIn una casseruola far rosolare le verdure della marinata e fare bollire il vino. Aggiungere il concentrato alle verdure ben rosolate e far tirare ancora un poco. Bagnare con il vino bollito e passato con un colino. Aggiungere il fondo bruno e quindi la carne, lasciare cuocere per circa 1 ora, poi salare il fondo di cottura e terminare di cuocere la carne.
\nPassare la salsa o tritare le verdure con un mixer, finire di gusto e legare con il burro. Tagliare la carne a fette e coprire con la salsa.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=”black” css=”.vc_custom_1597237105197{margin-top: 30px !important;margin-bottom: 60px !important;}”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text el_class=”francese”]Zutaten (f\u00fcr 10 Personen)
\n2.5 kg Rindsnuss von der Schulter
\n200 g Frischen fetten Speck
\n200 g Karotten
\n200 g Zwiebeln
\n100 g Stangensellerie
\n1 Knoblauchst\u00fcck
\n2-3 l Merlot
\n5-6 Lorbeerbl\u00e4tter
\n6-7 Nelkenk\u00f6pfchen
\n200 g Tomatenkonzentrat
\n3-4 l Braunen nicht gebundenen Fonds
\n100 g Getrocknete Pilze
\n2 dl Erdnuss\u00f6l zum Braten
\n300 g Weissmehl
\n200 g Butter
\nSalz- und Pfefferk\u00f6rner
\n[\/vc_column_text][vc_column_text el_class=”francese”]Zubereitung
\nDas Fleisch mit dem frischen fetten Speck spicken (ev. mit einer Karotte im Zentrum) und in eine Sch\u00fcssel legen. Das in W\u00fcrfel geschnittene Gem\u00fcse (Mirepoix), die Gew\u00fcrze und den Rotwein beigeben.
\nDas Fleisch gut damit bedecken und alles maximal 2-3 Tage marinieren. Das Fleisch anschliessend herausnehmen, gut abtrock-nen und im Mehl wenden. Alle Seiten in gut erhitztem \u00d6l anbraten. In einer Kasserolle das Gem\u00fcse der Marinade anbr\u00e4unen und separat den Wein zum Kochen bringen. Das Tomatenkonzentrat beigeben und das Ganze noch etwas anziehen lassen. Mit dem abgesiebten, aufgekochten Wein \u00fcbergiessen. Den braunen Fonds und das Fleisch beigeben und alles f\u00fcr ca. 1 Stunde kochen lassen. Dann den Kochfonds salzen und das Fleisch fertig kochen. Die Sauce passieren oder das Gem\u00fcse mixen, abschmecken und mit der Butter binden. Das Fleisch in Scheiben schneiden und mit der Sauce bedecken.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=”black” css=”.vc_custom_1597237137203{margin-top: 30px !important;margin-bottom: 60px !important;}”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text el_class=”tedesco”]Ingr\u00e9dients (pour 10 personnes)
\n2.5 kg Epaule de b\u0153uf
\n200 g Lard frais
\n200 g Carottes
\n200 g Oignons
\n100 g C\u00e9leri en branche
\n1 T\u00eate d\u2019ail
\n2-3 l Merlot rouge
\n5-6 Feuilles de laurier
\n6-7 Clou de girofle
\n200 g Concentr\u00e9 de tomates
\n3-4 l Fond de viande
\n100 g Bolets s\u00e9ch\u00e9s
\n2 dl Huile \u00e0 frire (arachide)
\n300 g Farine blanche
\n200 g Beurre
\nSel et poivre en grains
\n[\/vc_column_text][vc_column_text el_class=”tedesco”]Pr\u00e9paration
\nLarder la viande avec le lard frais (\u00e9ventuellement mettre une carotte au centre).D\u00e9poser dans une bassine, ajouter les l\u00e9gumes coup\u00e9s en petits cubes, les \u00e9pices et le Merlot. Bien couvrir la viande et la laisser mariner pendant 2-3 jours au maximum. Enlever la viande de la marinade, bien l\u2019essuyer et l\u2019enfariner, et la faire r\u00f4tir sur tous les c\u00f4t\u00e9s dans l\u2019huile bien chaude. Dans une casserole \u00e0 part, faire bouillir le vin et les \u00e9pices. Dans une autre casserole, faire bien revenir les l\u00e9gumes de la marinade, et y ajouter le concentr\u00e9 de tomates; laisser cuire encore un peu.
\nAjouter le vin bouilli filtr\u00e9 \u00e0 travers une passoire. Ajouter le fond de viande, puis la viande, et laisser cuire pendant 1 heure puis saler le fond de cuisson et terminer de cuire la viande. Filtrer la sauce ou la passer au mixer avec les l\u00e9gumes, ajuster de sel et lier avec le beurre. Couper la viande en tranches et couvrir avec la sauce.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=”black” css=”.vc_custom_1597237137203{margin-top: 30px !important;margin-bottom: 60px !important;}”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text el_class=”tedesco”]Serves (10 People)
\n2.5 kg Beef shoulder top blade
\n200 g Fresh lard
\n200 g Carrots
\n200 g Onions
\n100 g Celery
\n1 Head of garlic
\n2-3 l Merlot
\n5-6 Bay leaves
\n6-7 Cloves
\n200 g Tomato puree
\n3-4 l Brown stock (not thickened)
\n100 g Dried mushrooms
\n200 ml Oil for frying (peanut oil)
\n200 g Plain flour
\n200 g Butter
\nCoarsely ground salt and pepper[\/vc_column_text][vc_column_text el_class=”tedesco”]Preparation
\nCoat the meat with the fresh lard (perhaps with a carrot in the middle).
\nPlace it in a bowl, add the diced vegetables (mirepoix), the spices and the red wine.
\nCover the meat well and leave it to marinate for a maximum of 2-3 days. Remove the meat, dry it thoroughly and coat it in flour, then brown all sides in hot oil. Brown the vegetables from the marinade in a casserole dish and bring the wine to the boil.
\nAdd the tomato puree to the well-browned vegetables and reduce the mixture a little. Cover with the boiled wine and pass through a sieve. Add the brown stock and then the meat, leave to cook for around 1 hour, then season the stock and finish cooking the meat. Pass the sauce through a sieve or blend the vegetables in a blender, season to taste and thicken with butter.
\nCut the meat into slices and cover with the sauce.<\/p>\n

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[vc_row][vc_column][vc_column_text el_class=”tedesco”]Ingriedenti (per 10 persone) 2.5 kg Fesa di spalla di manzo 200 g Lardo fresco carote 200 g Carote 200 g Cipolle 100 g Sedano stanga 1 Testa aglio 2-3 l Merlot 5-6 Foglie di alloro 6-7 Chiodi di…<\/p>\n","protected":false},"author":1,"featured_media":3141,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[41],"tags":[59],"class_list":{"0":"post-3127","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-ricette","8":"tag-ricette"},"_links":{"self":[{"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/posts\/3127","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/comments?post=3127"}],"version-history":[{"count":0,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/posts\/3127\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/media\/3141"}],"wp:attachment":[{"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/media?parent=3127"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/categories?post=3127"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/tags?post=3127"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}