{"id":352,"date":"2011-02-16T23:08:26","date_gmt":"2011-02-17T04:08:26","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=352"},"modified":"2011-02-17T09:43:27","modified_gmt":"2011-02-17T14:43:27","slug":"ragout-de-boeuf","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=352","title":{"rendered":"Rago\u00fbt de boeuf"},"content":{"rendered":"<p><strong>Source:<\/strong> <a href=\"http:\/\/www.foodnetwork.ca\/recipes\/Main\/Beans\/recipe.html?dishid=10465\">foodnetwork.ca: Chef at Home: Southwestern Beef Stew<\/a><\/p>\n<p><strong>Notes:<\/strong><\/p>\n<ul>\n<li>J&#8217;ai utilis\u00e9 un r\u00f4ti de palette d\u00e9soss\u00e9 coup\u00e9 en cubes plut\u00f4t que des cubes \u00e0 rago\u00fbt.\u00a0 J&#8217;ai laiss\u00e9 mijot\u00e9 2h30 \u00e0 3h au lieu d&#8217;une heure pour que la viande soit tendre.<\/li>\n<li>(Carl) Ressemble \u00e0 un &#8220;Chili con carne&#8221;.<\/li>\n<\/ul>\n<p><strong><\/p>\n<p>Ingredients<\/strong><\/p>\n<ul>\n<li> 2 pounds stewing beef, cut into cubes<\/li>\n<li> 4 tablespoons <span style=\"text-decoration: line-through;\">canola oil<\/span> (huile d&#8217;olive)<span style=\"text-decoration: line-through;\"><br \/>\n<\/span><\/li>\n<li> 4  onions, peeled and sliced thinly<\/li>\n<li> 10 cloves garlic, peeled<\/li>\n<li> 2  red peppers, seeds removed and cut into 1-inch chunks<\/li>\n<li> 1  jalapeno, seeds removed and minced<\/li>\n<li> 2 tablespoons chili powder<\/li>\n<li> 1 can whole tomatoes (28oz)<\/li>\n<li> 1 can pinto, red or black beans, drained and rinsed (398mL)<\/li>\n<li> 1 cup frozen corn<\/li>\n<li> <span style=\"text-decoration: line-through;\">1 bunch of cilantro, chopped<\/span><\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<ol>\n<li>Brown the beef well. Begin by drying it with paper towels, dry beef sears better. Pre heat a large heavy pot over medium-high heat and add enough oil to generously cover the bottom of the pot. A thin film is not enough. Add a single layer of the beef cubes. Brown evenly, adjusting the heat as needed to keep the meat sizzling. Medium high heat usually works best. Be patient, this is the only time you can add the rich deep flavour of caramelization to the moist stew. Rest the browned beef on a plate. Continue with the rest of the beef, browning it in batches. Add more oil as needed.<\/li>\n<li>Add the onions and garlic to the empty hot pan and stir well with a wooden spoon, scraping any brown bits from bottom of the pan. Continue until golden brown. Add the red peppers and jalapeno. Stir in the chili powder, canned tomatoes, beans and the browned beef. Stir well and bring to a simmer. Cover with a tight fitting lid and continue at a low simmer over low heat for <span style=\"text-decoration: line-through;\">1 hour<\/span> (2h30 \u00e0 3h) When you are ready to serve stir in the frozen corn <span style=\"text-decoration: line-through;\">and cilantro<\/span>, just prior to serving.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Source: foodnetwork.ca: Chef at Home: Southwestern Beef Stew Notes: J&#8217;ai utilis\u00e9 un r\u00f4ti de palette d\u00e9soss\u00e9 coup\u00e9 en cubes plut\u00f4t que des cubes \u00e0 rago\u00fbt.\u00a0 J&#8217;ai laiss\u00e9 mijot\u00e9 2h30 \u00e0 3h au lieu d&#8217;une heure pour que la viande soit &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=352\">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":[33],"tags":[],"class_list":["post-352","post","type-post","status-publish","format-standard","hentry","category-boeuf-plats-principaux"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/352","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=352"}],"version-history":[{"count":5,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/352\/revisions"}],"predecessor-version":[{"id":360,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/352\/revisions\/360"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=352"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=352"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=352"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}