{"id":246,"date":"2016-03-20T02:37:34","date_gmt":"2016-03-19T13:37:34","guid":{"rendered":"http:\/\/cervena-nl.6mq.me\/?p=246"},"modified":"2018-12-04T13:25:19","modified_gmt":"2018-12-04T00:25:19","slug":"grilled-cervena-shortribs-with-yaki-glaze-and-sweet-carrot-and-cucumber-salad","status":"publish","type":"post","link":"https:\/\/www.cervena.be\/en\/grilled-cervena-shortribs-with-yaki-glaze-and-sweet-carrot-and-cucumber-salad\/","title":{"rendered":"(Fran\u00e7ais) Petites c\u00f4tes de Cervena avec gla\u00e7age yakitori et salade douce aux carottes et concombre"},"content":{"rendered":"

Sorry, this entry is only available in Fran\u00e7ais<\/a> and Nederlands<\/a>. For the sake of viewer convenience, the content is shown below in one of the available alternative languages. You may click one of the links to switch the site language to another available language.<\/p>\n

\"Cervena_04_web\"<\/a><\/p>\n

Recette de\u00a0Graham Brown.<\/strong><\/p>\n

Tendre au d\u00e9part, la viande Cervena ne n\u00e9cessite normalement pas de longue marinade, except\u00e9 dans cette recette pour obtenir une d\u00e9licieuse texture caram\u00e9lis\u00e9e.<\/p>\n

Pour 4 personnes
\n<\/strong>Temps de pr\u00e9paration 25 minutes<\/strong> + 2 heures de marinade
\n<\/strong>Temps de cuisson 8 heures<\/strong> sous vide + 20 min<\/strong><\/p>\n

INGREDIENTS<\/strong><\/p>\n

Pour les c\u00f4tes
\n<\/strong>4 x 6 petites c\u00f4tes de Cervena, emball\u00e9es sous vide<\/p>\n

Pour la<\/strong> marinade\/le gla\u00e7age yakitori
\n<\/strong>50ml de sauce au piment doux
\n50ml de saucehoisin
\n100 ml de sauce soja l\u00e9g\u00e8re
\n100ml de mirin
\n50 ml de vinaigre de riz blanc
\n15g de gingembre pil\u00e9
\n4 gousses d’ail \u00e9cras\u00e9es
\n1 cuill\u00e8re \u00e0 soupe rase de grains de s\u00e9same
\n1 cuill\u00e8re \u00e0 caf\u00e9 d’huile de s\u00e9same<\/p>\n

Pour la salade de carottes et concombre
\n<\/strong>2 carottes
\n1 concombre libanais ou japonais
\n1 petit oignon rouge \u00e9minc\u00e9
\n2 oignons verts \u00e9minc\u00e9s (style chinois)
\nUne poign\u00e9e de feuilles de coriandre<\/p>\n

Pour<\/strong> le dressing
\n<\/strong>10g de racine de gingembre, r\u00e2p\u00e9
\n2 gousses d’ail \u00e9cras\u00e9es
\nle zeste r\u00e2p\u00e9 fin d’un citron vert ou le jus de deux
\n10 g de sucre de palme
\n2 cuill\u00e8res \u00e0 caf\u00e9 d’huile de s\u00e9same
\n1 piment doux Thai, \u00e9p\u00e9pin\u00e9 et \u00e9minc\u00e9<\/p>\n

Pr\u00e9paration:<\/strong><\/p>\n

Faire cuire les c\u00f4tes sous vide \u00e0 62\u00b0 C pendant huit heures. Laisser refroidir.<\/p>\n

Pour la marinade yakitori, mettre tous les ingr\u00e9dients dans une petite casserole \u00e0 feu moyen. Porter \u00e0 \u00e9bullition, puis verser dans un r\u00e9cipient \u00e0 four peu profond et laisser refroidir compl\u00e8tement.<\/p>\n

Retirer les c\u00f4tes du sachet et les laisser mariner dans le m\u00e9lange yakitori refroidi pendant deux heures, en m\u00e9langeant r\u00e9guli\u00e8rement.<\/p>\n

Couper carotte et concombre en rubans \u00e0 l’aide d’un \u00e9conome. Couvrir et conserver au r\u00e9frig\u00e9rateur.<\/p>\n

Chauffer le four \u00e0 200 \u00b0 C. Mettre les c\u00f4tes au four et chauffer pendant 10 minutes, puis transf\u00e9rer sur le grill chaud. Arroser r\u00e9guli\u00e8rement avec la marinade pour glacer.<\/p>\n

Juste avant de servir, m\u00e9langer les ingr\u00e9dients de la salade en ajoutant la vinaigrette.<\/p>\n

Couper les c\u00f4tes et servir avec la salade. S’il reste de la marinade, la servir \u00e0 part.<\/p>\n","protected":false},"excerpt":{"rendered":"

Sorry, this entry is only available in Fran\u00e7ais and Nederlands. For the sake of viewer convenience, the content is shown below in one of the available alternative languages. You may click one of the links to switch the site language to another available language. Recette de\u00a0Graham Brown. Tendre au d\u00e9part, la viande Cervena ne n\u00e9cessite…<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[2,5],"tags":[],"class_list":["post-246","post","type-post","status-publish","format-standard","hentry","category-featured-post","category-recipe"],"_links":{"self":[{"href":"https:\/\/www.cervena.be\/en\/wp-json\/wp\/v2\/posts\/246","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cervena.be\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cervena.be\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cervena.be\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cervena.be\/en\/wp-json\/wp\/v2\/comments?post=246"}],"version-history":[{"count":5,"href":"https:\/\/www.cervena.be\/en\/wp-json\/wp\/v2\/posts\/246\/revisions"}],"predecessor-version":[{"id":755,"href":"https:\/\/www.cervena.be\/en\/wp-json\/wp\/v2\/posts\/246\/revisions\/755"}],"wp:attachment":[{"href":"https:\/\/www.cervena.be\/en\/wp-json\/wp\/v2\/media?parent=246"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cervena.be\/en\/wp-json\/wp\/v2\/categories?post=246"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cervena.be\/en\/wp-json\/wp\/v2\/tags?post=246"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}