{"id":199,"date":"2017-09-20T12:52:43","date_gmt":"2017-09-20T10:52:43","guid":{"rendered":"http:\/\/faugeron.net\/boeufcarottes2"},"modified":"2017-09-09T13:04:57","modified_gmt":"2017-09-09T11:04:57","slug":"boeufcarottes2","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=199","title":{"rendered":"Boeuf carottes"},"content":{"rendered":"<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Pour 6 personnes<\/span><\/p>\n<ul>\n<li><span style=\"font-family: Arial;\">1,5 kilo de paleron,<\/span><\/li>\n<li><span style=\"font-family: Arial;\">100 gr de poitrine fum\u00e9e,<\/span><\/li>\n<li><span style=\"font-family: Arial;\">1 kg de carottes,<\/span><\/li>\n<li><span style=\"font-family: Arial;\">1 gros oignon,<\/span><\/li>\n<li><span style=\"font-family: Arial;\">1 bouquet garni,<\/span><\/li>\n<li><span style=\"font-family: Arial;\">1 cuill\u00e9r\u00e9e \u00e0 soupe de farine,<\/span><\/li>\n<li><span style=\"font-family: Arial;\">1 pied de veau blanchi,<\/span><\/li>\n<li><span style=\"font-family: Arial;\">1 couenne de porc,<\/span><\/li>\n<li><span style=\"font-family: Arial;\">50 cl de bouillon de b\u0153uf ou de fond de veau,<\/span><\/li>\n<li><span style=\"font-family: Arial;\">Sel, poivre.<\/span><\/li>\n<\/ul>\n<p><!--more--><\/p>\n<p><span style=\"font-family: Arial;\">Couper la viande en gros d\u00e9s, ou faites la couper par le boucher.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">\u00c9mincer l\u2019oignon, \u00e9<\/span><span style=\"font-family: Arial;\">plucher les carottes et les couper en rondelles.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Dans une cocotte, faire revenir dans de l\u2019huile d\u2019olive l\u2019oignon et les lardons, r\u00e9server.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Faire revenir les morceaux de viande sur toutes les faces, s<\/span><span style=\"font-family: Arial;\">aupoudrer de farine, bien remuer, r<\/span><span style=\"font-family: Arial;\">emettre les oignons et les lardons, laisser colorer quelques instants.<\/span><\/p>\n<p><span style=\"font-family: Arial;\">Verser le bouillon de b\u0153uf, a<\/span><span style=\"font-family: Arial;\">jouter le pied de veau et la couenne coup\u00e9e en petits morceaux.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Ajouter les carottes, le bouquet garni.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Le bouillon doit tout recouvrir,<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Saler poivrer.<\/span><\/p>\n<p>Couvrir et laisser cuire \u00e0 feu tr\u00e8s doux 3 heures.<\/p>\n\n<div class=\"twitter-share\"><a href=\"https:\/\/twitter.com\/intent\/tweet?via=ledza3\" class=\"twitter-share-button\">Tweet<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Pour 6 personnes 1,5 kilo de paleron, 100 gr de poitrine fum\u00e9e, 1 kg de carottes, 1 gros oignon, 1 bouquet garni, 1 cuill\u00e9r\u00e9e \u00e0 soupe de farine, 1 pied de veau blanchi, 1 couenne de porc, 50 cl de bouillon de b\u0153uf ou de fond de veau, Sel, poivre.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[36,14],"tags":[],"class_list":["post-199","post","type-post","status-publish","format-standard","hentry","category-c42-boeuf","category-s6-les-recettes-de-cuisine-de-gerard"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p74TSi-3d","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/199","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=199"}],"version-history":[{"count":4,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/199\/revisions"}],"predecessor-version":[{"id":1619,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/199\/revisions\/1619"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=199"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=199"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=199"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}