{"id":462,"date":"2014-05-18T09:50:18","date_gmt":"2014-05-18T07:50:18","guid":{"rendered":"http:\/\/ivandelpozo.com\/recetas\/?p=462"},"modified":"2018-01-07T20:38:51","modified_gmt":"2018-01-07T18:38:51","slug":"asado-braseado","status":"publish","type":"post","link":"https:\/\/ivandelpozo.com\/recetas\/asado-braseado\/","title":{"rendered":"Asado braseado"},"content":{"rendered":"
El braseado es un invento de la cocina cl\u00e1sica francesa y, seg\u00fan lo definen los maestros galos, es una cocci\u00f3n en recipiente cerrado, con muy poco l\u00edquido, haci\u00e9ndose los alimentos pr\u00e1cticamente en su propio jugo.<\/h5>\n

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Ingredientes:<\/em><\/h4>\n

\u2022 1 k de carne de aguja<\/br>
\n\u2022 1 cebolla<\/br>
\n\u2022 1 puerro<\/br>
\n\u2022 1 zanahoria<\/br>
\n\u2022 3 dientes de ajo aplastados<\/br>
\n\u2022 1 tomate maduro<\/br>
\n\u2022 Buquet de hiervas<\/br>
\n\u2022 1 dl de vino de jerez seco<\/br>
\n\u2022 1 cucharada de maizena<\/br>
\n\u2022 Manteca de cerdo<\/br><\/p>\n

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Preparaci\u00f3n:<\/em><\/h4>\n

Atamos la carne como un redondo, salpimentamos, untamos con manteca de cerdo y la ponemos a dorar por todos los lados en la cazuela de barro con aceite.
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Atamos<\/p>\n

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Doramos en la cazuela<\/p>\n

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Metemos al horno a 250\u00ba y vamos regando. Cuando lleve 1 h +-, le a\u00f1adimos las verduras tapamos con albal y dejamos hasta que acabe de hacerse. Regamos con el vino.<\/blockquote><\/div>\n\n

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Vamos a hacer ahora la salsa y para ello retiramos toda la verdura con el caldo en una cazuela. Podemos a\u00f1adir un poco de agua y maizena para espesarla, batimos y colamos. Le podemos a\u00f1adir tambi\u00e9n un poco de nata liquida para suavizarla. Dejamos cocer un ratito y luego la pasaremos de nuevo a la cazuela con la carne cortada en rodajas.<\/br>Un golpe de horno con unas nueces de mantequilla.<\/blockquote><\/div>\n\n

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Cortamos en rodajas<\/p>\n

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http:\/\/ivandelpozo.com\/recetas\/wp-content\/uploads\/2014\/05\/Asado-Breseado5-e1434098532704.jpg<\/p>\n

Incorporamos la salsa<\/p>\n

<\/i><\/div>
Para acompa\u00f1ar, pur\u00e9 de patata o casta\u00f1as.<\/div><\/div>\n\n

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auto<\/p>\n","protected":false},"excerpt":{"rendered":"

El braseado es un invento de la cocina cl\u00e1sica francesa y, seg\u00fan lo definen los maestros galos, es una cocci\u00f3n en recipiente cerrado, con muy poco [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":2866,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"image","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[30,4],"tags":[],"class_list":["post-462","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-carnes","category-segundos-platos","post_format-post-format-image"],"yoast_head":"\nAsado braseado - Recetas de cocina<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ivandelpozo.com\/recetas\/asado-braseado\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Asado braseado - Recetas de cocina\" \/>\n<meta property=\"og:description\" content=\"El braseado es un invento de la cocina cl\u00e1sica francesa y, seg\u00fan lo definen los maestros galos, es una cocci\u00f3n en recipiente cerrado, con muy poco [\u2026]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ivandelpozo.com\/recetas\/asado-braseado\/\" \/>\n<meta property=\"og:site_name\" content=\"Recetas de cocina\" \/>\n<meta property=\"article:published_time\" content=\"2014-05-18T07:50:18+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-01-07T18:38:51+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ivandelpozo.com\/recetas\/wp-content\/uploads\/2018\/01\/Asado-Breseado.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1240\" \/>\n\t<meta property=\"og:image:height\" content=\"826\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"ivan\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"ivan\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/ivandelpozo.com\/recetas\/asado-braseado\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/ivandelpozo.com\/recetas\/asado-braseado\/\"},\"author\":{\"name\":\"ivan\",\"@id\":\"https:\/\/ivandelpozo.com\/recetas\/#\/schema\/person\/5ec186d9e00b3667d29e1af6c467ef8c\"},\"headline\":\"Asado braseado\",\"datePublished\":\"2014-05-18T07:50:18+00:00\",\"dateModified\":\"2018-01-07T18:38:51+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/ivandelpozo.com\/recetas\/asado-braseado\/\"},\"wordCount\":314,\"publisher\":{\"@id\":\"https:\/\/ivandelpozo.com\/recetas\/#\/schema\/person\/5ec186d9e00b3667d29e1af6c467ef8c\"},\"image\":{\"@id\":\"https:\/\/ivandelpozo.com\/recetas\/asado-braseado\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/ivandelpozo.com\/recetas\/wp-content\/uploads\/2018\/01\/Asado-Breseado.jpg\",\"articleSection\":[\"Carnes\",\"Segundos platos\"],\"inLanguage\":\"es\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/ivandelpozo.com\/recetas\/asado-braseado\/\",\"url\":\"https:\/\/ivandelpozo.com\/recetas\/asado-braseado\/\",\"name\":\"Asado braseado - 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