{"id":9993,"date":"2012-10-04T16:56:23","date_gmt":"2012-10-04T16:56:23","guid":{"rendered":"http:\/\/www.elalmanaque.com\/wp\/sin-categoria\/braseado-al-jerez\/"},"modified":"2012-10-04T17:57:28","modified_gmt":"2012-10-04T16:57:28","slug":"braseado-al-jerez","status":"publish","type":"post","link":"https:\/\/www.elalmanaque.com\/wp\/recetas\/braseado-al-jerez\/","title":{"rendered":"BRASEADO\u00a0 AL\u00a0 JEREZ"},"content":{"rendered":"\n

RECETAS DE COCINA INTERNACIONAL – CARNES<\/strong><\/p>\n

<\/blockquote>\n
<\/blockquote>\n

]]><\/b> \u00a0 BRASEADO\u00a0 AL\u00a0 JEREZ<\/em><\/strong> \u00a0 Ingredientes <\/b>para 4 personas \u00a0<\/b> \u00a0 <\/p>\n

500 gramos de espaldilla de buey – 50 gramos de puerros, en rodajas – 200 gramos de champi\u00f1ones – 50 gramos de cebolla finamente cortada – 50 gramos de zanahoria, en rodajas – 1 pizca de nuez moscada – 1 ramillete de hierbas arom\u00e1ticas – 1 diente de ajo machacado – 5 cl de vino de jerez (o vino blanco seco) – 2 cucharadas de aceite – sal – pimienta<\/p>\n

\u00a0 Preparaci\u00f3n:\u00a0<\/strong> \u00a0 <\/p>\n

Preparaci\u00f3n<\/b>: 25 minutos – Cocci\u00f3n<\/b>: 2 horas (olla de presi\u00f3n: 1 h 15 min) – Para: 4 personas – Gl\u00facidos: 5 gramos – Calor\u00edas: 380 (por persona)<\/p>\n

En una cazuela con aceite, dorar la carne con la cebolla, los \u00a0puerros \u00a0y la zanahoria. A\u00f1adir la nuez moscada y el ramillete \u00a0de \u00a0hierbas. \u00a0Salpimentar. \u00a0Tapar\u00a0 \u00a0y\u00a0\u00a0 cocer \u00a020 minutos\u00a0a fuego lento. A\u00f1adir entonces el ajo, el vino de jerez\u00a0 \u00a0y\u00a0 \u00a01\u00a0\u00a0 vaso\u00a0\u00a0 de\u00a0\u00a0\u00a0 agua. \u00a0Tapar. Cocer a fuego lento durante\u00a0 \u00a01\u00a0 \u00a0hora\u00a0 \u00a0y 15 minutos.\u00a0 Limpiar y cortar por la mitad\u00a0 \u00a0los\u00a0 \u00a0champi\u00f1ones.\u00a0\u00a0 A\u00f1adirlos a la cazuela 1\/4 de hora\u00a0 \u00a0antes de que el guiso acabe de hacerse. Retirar las hierbas\u00a0\u00a0 arom\u00e1ticas.\u00a0 \u00a0Servir \u00a0el braseado al jerez cortado en lonchas, salseado y acompa\u00f1ado con las verduras.<\/p>\n

\n

Anterior <\/a> – INDICE<\/a> – Siguiente<\/a><\/p>\n<\/blockquote>\n<\/blockquote>\n

Recopilaci\u00f3n de recetas extraidas de las ediciones diarias del Almanaque<\/strong><\/p>\n

CADA D\u00cdA UNA RECETA<\/b> : Almanaques\u00a0\u00a0 2000 <\/a>–\u00a0 2001<\/a> – 2002<\/a> – 2003<\/a> – 2004<\/a><\/p>\n

RECETAS PARA EL VERANO\u00a0<\/a>– <\/b>LIBROS DE <\/b>Cocina<\/a> – Vinos<\/a> – Nutrici\u00f3n – <\/a>Dieta y Comida Sana<\/a> – Gimnasia de Mantenimiento EL METODO PILATES<\/a> – Otras terapias<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

RECETAS DE COCINA INTERNACIONAL – CARNES ]]> \u00a0 BRASEADO\u00a0 AL\u00a0 JEREZ \u00a0 Ingredientes para 4 personas \u00a0 \u00a0 500 gramos de espaldilla de buey –… <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[],"class_list":["post-9993","post","type-post","status-publish","format-standard","hentry","category-recetas"],"yoast_head":"\nBRASEADO\u00a0 AL\u00a0 JEREZ - El Almanaque<\/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:\/\/www.elalmanaque.com\/wp\/recetas\/braseado-al-jerez\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"BRASEADO\u00a0 AL\u00a0 JEREZ - El Almanaque\" \/>\n<meta property=\"og:description\" content=\"RECETAS DE COCINA INTERNACIONAL – CARNES ]]> \u00a0 BRASEADO\u00a0 AL\u00a0 JEREZ \u00a0 Ingredientes para 4 personas \u00a0 \u00a0 500 gramos de espaldilla de buey –…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.elalmanaque.com\/wp\/recetas\/braseado-al-jerez\/\" \/>\n<meta property=\"og:site_name\" content=\"El Almanaque\" \/>\n<meta property=\"article:published_time\" content=\"2012-10-04T16:56:23+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2012-10-04T16:57:28+00:00\" \/>\n<meta name=\"author\" content=\"Redactor\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Redactor\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minuto\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.elalmanaque.com\/wp\/recetas\/braseado-al-jerez\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.elalmanaque.com\/wp\/recetas\/braseado-al-jerez\/\"},\"author\":{\"name\":\"Redactor\",\"@id\":\"https:\/\/www.elalmanaque.com\/wp\/#\/schema\/person\/61ab31c67167988fe2679d590ca85afe\"},\"headline\":\"BRASEADO\u00a0 AL\u00a0 JEREZ\",\"datePublished\":\"2012-10-04T16:56:23+00:00\",\"dateModified\":\"2012-10-04T16:57:28+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.elalmanaque.com\/wp\/recetas\/braseado-al-jerez\/\"},\"wordCount\":258,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.elalmanaque.com\/wp\/#organization\"},\"articleSection\":[\"Recetas\"],\"inLanguage\":\"es\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.elalmanaque.com\/wp\/recetas\/braseado-al-jerez\/\",\"url\":\"https:\/\/www.elalmanaque.com\/wp\/recetas\/braseado-al-jerez\/\",\"name\":\"BRASEADO\u00a0 AL\u00a0 JEREZ - 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