{"id":12,"date":"2006-02-12T12:13:18","date_gmt":"2006-02-12T11:13:18","guid":{"rendered":""},"modified":"2017-03-08T22:18:16","modified_gmt":"2017-03-08T21:18:16","slug":"boeuf-aux-carottes","status":"publish","type":"post","link":"https:\/\/dafrenchcooking.fr\/?p=12","title":{"rendered":"Boeuf aux carottes"},"content":{"rendered":"<p>Voici un plat plut\u00f4t familial qu&rsquo;on peut servir en repas dominical&#8230;<br \/>\n<!--more--><\/p>\n<h3>Pr\u00e9paration<\/h3>\n<p> 20 minutes<\/p>\n<h3>Cuisson<\/h3>\n<p> 1h30<\/p>\n<h3>Ingr\u00e9dients<\/h3>\n<p>Pour 6 personnes<\/p>\n<ul>\n<li>1,5 kg de boeuf (palleron)<\/li>\n<li>2 kg de carottes<\/li>\n<li>1 \u00e9chalotte<\/li>\n<li>1\/2 bouteille de vin<\/li>\n<li>1 cuiller \u00e0 soupe fond de veau<\/li>\n<li>1\/2 litre d&rsquo;eau<\/li>\n<li>1 feuille de laurier<\/li>\n<\/ul>\n<h3>Pr\u00e9paration<\/h3>\n<ol>\n<li>Epluchez vos carottes et coupez-les en rondelles<\/li>\n<li>Recoupez votre viande si les morceaux pr\u00e9par\u00e9s par le boucher sont trop gros, ils doivent \u00eatre de la taille d&rsquo;une cl\u00e9mentine.<\/li>\n<li>Faites revenir la viande et l&rsquo;\u00e9chalotte dans une cocotte assez grande pour contenir la viande et les carottes.<\/li>\n<li>Une fois que la viande est dor\u00e9e, mouillez avec le vin, ajoutez le fond de veau pr\u00e9alablement m\u00e9lang\u00e9 \u00e0 l&rsquo;eau ti\u00e8de et le laurier. Couvrez.<\/li>\n<li>Laissez cuire une bonne heure \u00e0 une heure et demie, d\u00e9couvrez en fin de cuisson pour faire r\u00e9duire le jus.<\/li>\n<li>Ajustez l&rsquo;assaisonnement. D&rsquo;une mani\u00e8re g\u00e9n\u00e9rale, le boeuf ne doit \u00eatre sal\u00e9 qu&rsquo;une fois la cuisson achev\u00e9e, le viande durcit sinon.<\/li>\n<li>Le mieux est de pr\u00e9parer ce plat la veille, il pourra ainsi \u00eatre d\u00e9graiss\u00e9 le lendemain et comme tout plat en sauce, une fois r\u00e9chauff\u00e9, il n&rsquo;en sera que meilleur.<\/li>\n<li>Servez avec le m\u00eame vin ayant servi \u00e0 la cuisson.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Voici un plat plut\u00f4t familial qu&rsquo;on peut servir en repas dominical&#8230; T\u00e9l\u00e9charger l&rsquo;article au format PDF<\/p>\n","protected":false},"author":1,"featured_media":599,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,10],"tags":[120,127,100,220,121,63],"class_list":["post-12","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-plats","category-viandes_et_volailles","tag-boeuf","tag-carotte","tag-echalote","tag-fond-de-veau","tag-laurier","tag-vin-rouge"],"_links":{"self":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/12","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12"}],"version-history":[{"count":0,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/12\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/media\/599"}],"wp:attachment":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}