{"id":1294,"date":"2023-02-28T14:40:02","date_gmt":"2023-02-28T19:40:02","guid":{"rendered":"https:\/\/recettes.carlrobitaille.org\/?p=1294"},"modified":"2023-02-28T15:13:04","modified_gmt":"2023-02-28T20:13:04","slug":"cotes-de-beouf-peposa","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=1294","title":{"rendered":"C\u00f4tes de boeuf &#8220;Peposa&#8221;"},"content":{"rendered":"\n<p>Source : https:\/\/www.allrecipes.com\/recipe\/261791\/peposa-dellimpruneta-tuscan-black-pepper-beef\/<\/p>\n\n\n\n<p>Note : Faire revenir les c\u00f4tes de boeuf puis ajouter le reste des ingr\u00e9dients et braiser au four \u00e0 basse temp\u00e9rature 325 F pour 3-3 1\/2h.<\/p>\n\n\n\n<p>Mettre 1 c.\u00e0 table de poivre concass\u00e9 au lieu de 2.<\/p>\n\n\n\n<p>Ajouter 1 tasse de bouillon de boeuf et couvrir d&#8217;eau.<\/p>\n\n\n\n<p>Bon avec de la polenta.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"mntl-structured-ingredients__heading_1-0\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>6&nbsp;beef short ribs (8 to 10 oz. each)<\/li>\n\n\n\n<li>1&nbsp;tablespoon&nbsp;kosher salt<\/li>\n\n\n\n<li>8&nbsp;cloves&nbsp;garlic, peeled and crushed<\/li>\n\n\n\n<li>1&nbsp;tablespoon&nbsp;tomato paste<\/li>\n\n\n\n<li>2&nbsp;tablespoons&nbsp;whole black peppercorns, freshly crushed<\/li>\n\n\n\n<li>1&nbsp;tablespoon&nbsp;freshly ground black pepper<\/li>\n\n\n\n<li>3&nbsp;sage leaves<\/li>\n\n\n\n<li>3&nbsp;small sprigs&nbsp;fresh rosemary<\/li>\n\n\n\n<li>2&nbsp;bay leaves<\/li>\n\n\n\n<li>2&nbsp;cups&nbsp;red wine, preferably Chianti<\/li>\n\n\n\n<li>salt to taste, to adjust sauce<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"recipe__steps-heading_1-0\">Directions<\/h2>\n\n\n\n<ol class=\"wp-block-list\" id=\"mntl-sc-block_2-0\">\n<li>Place meat in a large mixing bowl. Sprinkle all sides generously with 1 tablespoon kosher salt.<\/li>\n\n\n\n<li>Place chopped garlic and a pinch of salt in a mortar and mash with pestle until pastelike. Add tomato paste; mash until blended. <\/li>\n\n\n\n<li>Transfer mixture into bowl with beef and rub onto all sides of meat. Add crushed peppercorns and ground pepper. Distribute evenly over all sides of beef. <\/li>\n\n\n\n<li>Transfer to a deep skillet or Dutch oven bone side down. Tuck sage leaves, rosemary, and dry bay leaves between pieces of meat. Carefully add wine along the side of the pan to avoid washing over the top of the meat.<\/li>\n\n\n\n<li>Place pan over high heat and bring to a simmer; reduce heat to low. Cover tightly. Cook until meat is fork tender, turning pieces every 30 minutes or so, about 3 1\/2 hours. Transfer pieces of meat to a warm bowl.<\/li>\n\n\n\n<li>Increase heat to high and bring braising liquid to a boil. Simmer until liquid is reduced by about half or until slightly thickened, 8 to 10 minutes. Remove bones from meat.<\/li>\n\n\n\n<li>When sauce is thickened, transfer meat back to skillet. Reduce heat to medium-low and spoon sauce over meat. Cook until until heated through, about 5 minutes.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Peposo - Tuscan Black Pepper Beef - Food Wishes\" width=\"584\" height=\"329\" src=\"https:\/\/www.youtube.com\/embed\/7qmt9rup6_I?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Source : https:\/\/www.allrecipes.com\/recipe\/261791\/peposa-dellimpruneta-tuscan-black-pepper-beef\/ Note : Faire revenir les c\u00f4tes de boeuf puis ajouter le reste des ingr\u00e9dients et braiser au four \u00e0 basse temp\u00e9rature 325 F pour 3-3 1\/2h. Mettre 1 c.\u00e0 table de poivre concass\u00e9 au lieu de 2. &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=1294\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32],"tags":[],"class_list":["post-1294","post","type-post","status-publish","format-standard","hentry","category-boeuf"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/1294","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1294"}],"version-history":[{"count":5,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/1294\/revisions"}],"predecessor-version":[{"id":1303,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/1294\/revisions\/1303"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1294"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1294"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1294"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}