{"id":6905,"date":"2022-04-13T17:36:04","date_gmt":"2022-04-13T15:36:04","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=6905"},"modified":"2022-04-13T17:36:05","modified_gmt":"2022-04-13T15:36:05","slug":"jarret-de-veau-braise-au-porto","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/13\/jarret-de-veau-braise-au-porto\/","title":{"rendered":"Jarret de veau brais\u00e9 au porto"},"content":{"rendered":"\n

R\u00e9dacteur Marie et Christian<\/p>\n\n\n\n

Nombre de personnes : 4
Temps de pr\u00e9paration : 10 minutes
Temps de cuisson : 1 h 10 minutes<\/p>\n\n\n\n

Ingr\u00e9dients <\/strong>:
2 jarrets de veau
50 g de lardons coup\u00e9s gros
1 chou
5 cl de porto
15 cl de blanc
1 bouquet garni
1 clou de girofle<\/p>\n\n\n\n

Pr\u00e9paration <\/strong>:
Pr\u00e9chauffer votre four \u00e0 210\u00b0 C ( th 7 ).<\/p>\n\n\n\n

Dans une cocotte faire dorer les jarrets sur tous les c\u00f4t\u00e9s.
Les mettre dans 1 plat \u00e0 r\u00f4tir avec 10 cl d’eau, porto, le vin, le clou, le bouquet garni
Enfourner environ 1 heure en arrosant r\u00e9guli\u00e8rement en baissant le four \u00e0 mi cuisson \u00e0 190\u00b0 C (th 6-7).<\/p>\n\n\n\n

Dans un grand faitout faire blanchir le chou 5 minutes dans de l’eau bouillante.
\u00c9goutter le chou.<\/p>\n\n\n\n

Dans le m\u00eame faitout faire revenir les lardons.
Ajouter le chou et couvrir d’eau
Faire cuire 20 minutes.<\/p>\n\n\n\n

\u00c9goutter le chou, le repartir autour du jarret 15 minutes avant la fin.<\/p>\n\n\n\n

Dressage <\/strong>:
Servir avec des pommes de terre \u00e0 la vapeur.<\/p>\n\n\n\n

Breuvage <\/strong>:
St Mont (Sud Ouest)<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Marie et Christian Nombre de personnes : 4Temps de pr\u00e9paration : 10 minutesTemps de cuisson : 1 h 10 minutes Ingr\u00e9dients :2 jarrets de veau50 g de lardons coup\u00e9s gros1 chou5 cl de porto15 cl de blanc1 bouquet garni1 … 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-6905","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\/6905","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=6905"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6905\/revisions"}],"predecessor-version":[{"id":6906,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6905\/revisions\/6906"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=6905"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=6905"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=6905"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}