{"id":2785,"date":"2017-09-05T08:21:50","date_gmt":"2017-09-05T08:21:50","guid":{"rendered":"http:\/\/cuinacanelafina.com\/?p=2785"},"modified":"2017-09-05T08:21:50","modified_gmt":"2017-09-05T08:21:50","slug":"meloso-ternera-la-antigua","status":"publish","type":"post","link":"https:\/\/cuinacanelafina.com\/en\/meloso-ternera-la-antigua\/","title":{"rendered":"Meloso de ternera a la antigua"},"content":{"rendered":"<p style=\"text-align: justify;\">Como cada semana, hoy os presentamos una receta que es de chuparse los dedos, mojar pan o como quer\u00e1is<!--more-->&#8230; pero de esas que hay que reba\u00f1ar el plato.<\/p>\n<p>Si, como hab\u00e9is o\u00eddo&#8230; \u00a1prohibido que quede algo! Y si no, haced la prueba y nos cont\u00e1is. Pues bien, esta semana toca\u00a0&#8220;Meloso de ternera a la antigua&#8221;,\u00a0un guiso perfecto para cualquier \u00e9poca y que en \u00a0Canela Fina hacemos con peque\u00f1os trucos de nuestras abuelas, como por ejemplo utilizar chocolate en polvo para ligar la salsa. \u00a1Probadlo y ver\u00e9is qu\u00e9 resultado!<\/p>\n<p style=\"text-align: justify;\">Sin m\u00e1s, pasamos a la acci\u00f3n. \u00a1Ah!, y os pedimos que coment\u00e9is, nos escrib\u00e1is, mand\u00e9is vuestras fotos, nos consult\u00e9is, etc. \u00a1Estaremos encantados y atenderemos a todas vuestras sugerencias!<\/p>\n<h3 style=\"text-align: justify;\"><\/h3>\n<h3 style=\"text-align: justify;\">\u00a0Ingredientes<\/h3>\n<p>&nbsp;<\/p>\n<ul style=\"text-align: justify;\">\n<li>4 carrilleras de ternera deshuesadas<\/li>\n<li>3 cebollas<\/li>\n<li>3 zanahorias<\/li>\n<li>2 puerros<\/li>\n<li>1 litro de caldo de carne<\/li>\n<li>1\/2 vaso de vino blanco<\/li>\n<li>1\/2 vaso de conyac<\/li>\n<li>2 hojas de laurel<\/li>\n<li>1 rama de canela<\/li>\n<li>1 rama de romero<\/li>\n<li>1 cucharada peque\u00f1a de cacao en polvo<\/li>\n<\/ul>\n<h3 style=\"text-align: justify;\"><\/h3>\n<h3 style=\"text-align: justify;\">Elaboraci\u00f3n<\/h3>\n<p style=\"text-align: justify;\">Se prepara un fondo de carne con los huesos de las carrilleras. Reservar.<\/p>\n<p>Se salpimientan las carrilleras, se cortan en trozos y se fr\u00eden con un poco de aceite.\u00a0En el mismo aceite se doran las cebollas, las zanahorias y los puerros previamente cortados a brunoisse.<\/p>\n<p>Cuando todas las verduras est\u00e1n bien pochadas, se agrega al sofrito la canela, el romero, el laurel, el vino y el conyac.\u00a0Dejamos reducir y se vuelven a incorporar las carrilleras a la cazuela, se moja con el caldo de carne y se deja cocer hasta que la carne este. \u00a0Aproximadamente 90 minutos.<\/p>\n<p>Se pasan las verduras y todo el jugo por un colador chino.<\/p>\n<p>A\u00f1adimos a esta salsa la cucharita de cacao y se calienta todo durante cinco minutos.<\/p>\n<p>Para la presentaci\u00f3n, se disponen los trozos de carne en un plato hondo, se riega con la salsa y, por \u00faltimo, se coloca una ramita de romero para decorar, o si se prefiere, tambi\u00e9n queda muy bien con un carqui\u00f1oli.<\/p>\n<p>Esperamos que os guste y por favor, enviarnos vuestros comentarios, \u00a1son muy importantes para nosotros!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Como cada semana, hoy os presentamos una receta que es de chuparse los dedos, mojar pan o como&#8230;<\/p>\n","protected":false},"author":1,"featured_media":2787,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_joinchat":[],"footnotes":""},"categories":[99],"tags":[],"class_list":["post-2785","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - 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