{"id":5183,"date":"2020-04-30T10:01:00","date_gmt":"2020-04-30T10:01:00","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=5183"},"modified":"2024-04-12T11:06:46","modified_gmt":"2024-04-12T09:06:46","slug":"vedella-a-la-salsa-de-porto","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/ternera-a-la-salsa-de-oporto\/","title":{"rendered":"Vedella a la Salsa de Porto"},"content":{"rendered":"<p>Avui preparem una riqu\u00edssima Vedella a la Salsa de Porto, una recepta que si vols pots preparar per endavant, queda supersaborosa. L&#039;hem acompanyat amb cebetes franceses, pastanagues baby i xampinyons. Queda bon\u00edssim i \u00e9s molt f\u00e0cil de fer a casa. <\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Vedella a la salsa de Porto\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/B5PJuRko-YE?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\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS PER A 6 PERSONES:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>1 kg Vedella en un tros (Peixet, Rabillo, Morcillo)<\/li><li>3 dents d&#039;all<\/li><li>20 Cebes petites franceses<\/li><li>250 gr. Xampinyons<\/li><li>150 gr. Pastanagues baby<\/li><li>2 Tom\u00e0quets madurs<\/li><li>1 Branca d&#039;Api<\/li><li>1 Ceba gran<\/li><li>1 Porro<\/li><li>1 Pastanaga<\/li><li>100 ml. Vi Negre<\/li><li>150 ml. Vi de Porto<\/li><li>100 ml. Brandy<\/li><li>1 gla\u00e7\u00f3 de brou de carn (opcional)<\/li><li>Farigola<\/li><li>Oli d&#039;Oliva<\/li><li>Sal i Pebre negre<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Rentarem i tallarem a trossets la ceba, el porro, els alls, la pastanaga i l&#039;api i ho reservarem tot junt. Pelarem els tom\u00e0quets i tallarem tamb\u00e9.<\/li><li>Salpebrarem la carn i la daurarem per tots els costats, amb l&#039;oli bullint. Ha de quedar ben segellada. Reservarem.<\/li><li>Sofregirem totes les verdures amb el foc fort durant uns 4 minuts, fins que comencin a daurar-se. Afegirem els tom\u00e0quets i sofregirem durant uns 3 minuts.<\/li><li>Incorporarem la carn, abaixarem el foc i afegirem el brandi, tenint la precauci\u00f3 d&#039;apagar la campana extractora ja que en flambejar el brandi es podria encendre. Quan s&#039;hagi apagat totalment la flama hi posarem el vi negre i el vi de porto. Afegirem la farigola, la sal i el gla\u00e7\u00f3 de brou de carn (opcional)<\/li><li>Quan hagi evaporat l&#039;alcohol, hi tirem aigua bullint i remenem. Taparem la cassola i s&#039;ha de cuinar a foc lent. De tant en tant donarem la volta a la carn i afegirem aigua bullint si cal.<\/li><li>En una paella amb oli d&#039;oliva calenta saltarem les cebetes i les pastanagues baby durant uns 5 minuts. Afegirem els xampinyons trossejats i salarem. Courem durant uns 3 minuts m\u00e9s.<\/li><li>Hem cuinat la carn durant uns 50 minuts. En punxar-la ha d&#039;estar tendra. Retirarem la carn de la cassola.<\/li><li>Traurem la salsa i la batrem amb un batedor el\u00e8ctric. La incorporarem de nou a la cassola juntament amb la carn i les verdures saltejades. Si la salsa est\u00e0 molt espessa, hi afegirem aigua calenta i ho cuinarem tot junt uns 8 minuts m\u00e9s.<\/li><li>Seguidament traurem la carn i la deixarem refredar per poder tallar-la amb m\u00e9s facilitat.&nbsp;<\/li><li>La tallarem a rodanxes m\u00e9s aviat fines i es pot servir freda amb la salsa en una salsera o b\u00e9 escalfada amb la salsa.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el nostre v\u00eddeo de Vedella a la Salsa de Porto per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Hoy preparamos una riqu\u00edsima Ternera a la Salsa de Oporto, una receta que si quieres puedes preparar por adelantado, queda supersabrosa. La hemos acompa\u00f1ado con Cebollitas francesas, Zanahorias baby y Champi\u00f1ones. Queda buen\u00edsimo y es muy f\u00e1cil de hacer en casa. INGREDIENTES&nbsp; PARA 6 PERSONAS: 1 kg Ternera en un trozo (Peixet, Rabillo, Morcillo) 3 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9298,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[92],"tags":[3360,3885,3886,3887,2089,3888],"class_list":["post-5183","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-segundos-platos-caseros","tag-receta-de-ternera","tag-salsa-oporto","tag-ternera-a-la-salsa-de-oporto","tag-ternera-con-oporto","tag-ternera-en-salsa","tag-video-receta-terenera"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5183","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/comments?post=5183"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5183\/revisions"}],"predecessor-version":[{"id":8842,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5183\/revisions\/8842"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9298"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=5183"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=5183"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=5183"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}