R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de parts: 4
Temps de pr\u00e9paration: 20 minutes
Temps de cuisson: 3 heures
Temps de marinage: 1 heure<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: Lavez le jarret de veau et roulez-les dans le gros sel. Pr\u00e9chauffez votre four \u00e0 120\u00b0C (th4).<\/p>\n\n\n\n Rincez le jarret de veau et essuyez le. Dressage<\/strong>: Breuvage<\/strong>: R\u00e9dacteur Jack Nombre de parts: 4Temps de pr\u00e9paration: 20 minutesTemps de cuisson: 3 heuresTemps de marinage: 1 heure Ingr\u00e9dients:1 gros jarret de veau de 1,5 -1,7 kg2 cuillers \u00e0 soupe de gros sel12 grosses \u00e9chalotes3 clous de girofleHuilePoivre moulu20 cl … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[41],"tags":[],"class_list":["post-6903","post","type-post","status-publish","format-standard","hentry","category-veau"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6903","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=6903"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6903\/revisions"}],"predecessor-version":[{"id":6904,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6903\/revisions\/6904"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=6903"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=6903"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=6903"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
1 gros jarret de veau de 1,5 -1,7 kg
2 cuillers \u00e0 soupe de gros sel
12 grosses \u00e9chalotes
3 clous de girofle
Huile
Poivre moulu
20 cl de vin blanc de Savoie<\/p>\n\n\n\n
Pelez les \u00e9chalotes.<\/p>\n\n\n\n
Laissez mac\u00e9rer 1 heure.<\/p>\n\n\n\n
Huilez-le.
Disposez le jarret dans une cocotte en fonte de sa taille (important).
Poivrez g\u00e9n\u00e9reusement et ajoutez les clous de girofle.
Ajoutez les \u00e9chalotes.
Mouillez de vin blanc.
Couvrez et enfournez 3 heures.<\/p>\n\n\n\n
Servez avec une pur\u00e9e de topinambour ou de c\u00e9leri.<\/p>\n\n\n\n
Roussette de Savoie (Savoie Bugey)<\/p>\n","protected":false},"excerpt":{"rendered":"