{"id":10361,"date":"2024-10-22T19:59:16","date_gmt":"2024-10-22T16:59:16","guid":{"rendered":"https:\/\/andrestover.com\/?p=10361"},"modified":"2024-10-22T19:59:17","modified_gmt":"2024-10-22T16:59:17","slug":"seven-hours-oven-baked-meat-stuffed-with-garlic","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/seven-hours-oven-baked-meat-stuffed-with-garlic\/","title":{"rendered":"Seitse tundi k\u00fcpsetatud k\u00fc\u00fcslauguga pikitud ahjuliha"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Ahjus valmistatud sealiha on Eestile h\u00e4sti iseloomulik. Ahjuliha valmistatakse pidulikel puhkude, eriti talvel ja j\u00f5ulude ning aastavahetuse pidustustel. Ahjuliha, mis on pikitud rohke k\u00fc\u00fcslauguga ning mida on pikki tunde madalal kuumusel k\u00fcpsetatud on v\u00f5rratu roog. Aega kulub rohkesti, aga tulemus tasub ennast igati \u00e4ra. Liha v\u00f5ib j\u00e4tta madalale kuumusele \u00f6\u00f6seks praeahju ning hommikuks on see valmis.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2024\/10\/Kuuslauguga-ahjuliha_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-10362\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2024\/10\/Kuuslauguga-ahjuliha_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/10\/Kuuslauguga-ahjuliha_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/10\/Kuuslauguga-ahjuliha_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/10\/Kuuslauguga-ahjuliha_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: 45 minutit ettevalmistus, k\u00fcpsetamise aeg 7 tundi<br>Tase: Lihtne<br>Kogus: Umbes 2 kg ahjuliha<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>Umbes 2,5 kg sea kaelakarbonaadi<br>50 g v\u00f5id liha pruunistamiseks<br>10 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt l\u00f5igatuna pikkupidi pooleks<br>3 spl Dijoni sinepit<br>1 spl meresoola<br>1 tl jahvatatud musta pipart<br>2-3 oksa rosmariini<br>500 ml punast, tugevama maitsega veini<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Pruunista liha v\u00f5iga keskmisest k\u00f5rgemal kuumusel igast k\u00fcljest kuldpruuniks. Selleks kulun 10 kuni 15 minutit.<\/li>\n\n\n\n<li>Koori k\u00fc\u00fcslaugud ja l\u00f5iks pikkupidi pooleks. Torka \u00f5hukese ja kitsa teraga noaga lihasse s\u00fcgavad augud ning topi k\u00fc\u00fcslauguk\u00fc\u00fcned s\u00fcgavale aukudesse. P\u00fc\u00fca k\u00fc\u00fcslaukudega liha pikkida nii, et k\u00f5ik liha osad saaksid k\u00fc\u00fcslaugut\u00fckke.<\/li>\n\n\n\n<li>H\u00f5\u00f5ru liha korralikult sisse soola ja pipra seguga.<\/li>\n\n\n\n<li>Pintselda liha \u00fcle Dijoni sinepiga, aseta malmist ahjupotti v\u00f5i s\u00fcgavasse ahjuvormi.<\/li>\n\n\n\n<li>Aseta liha juurde rosmariini oksad ning vala lihale juurde punane vein.<\/li>\n\n\n\n<li>Kata malmpott tihedalt kaanega, ahjuvormi kasutades kata see korralikult fooliumiga.<\/li>\n\n\n\n<li>Aseta liha 140 kraadi C juurde k\u00fcpsema seitsmeks kuni kaheksaks tunniks. Liha ei ole vaja k\u00fcpsetamise ajal isegi vaadata, lasta see k\u00fcpseb rahulikult kogu aja t\u00e4is.<br>Lihast tekkiv vedelik ja punane vein annavad kokku ideaalse leeme, mida on v\u00f5imalik kasutada v\u00e4ga hea kastme valmistamiseks. Juhul kui ahjupott v\u00f5i ahjuvorm olid korralikult kaetud, siis peaks k\u00fcpsetamise l\u00f5pus olema umbes 350 ml leent.<\/li>\n\n\n\n<li>T\u00f5sta liha ettevaatlikult taldrikule, kata fooliumiga, lase jahtuda ning aseta +4 kraadi C juurde k\u00fclmkappi. Soojalt on seda liha v\u00e4ga keerukas l\u00f5igata, sest liha on sedav\u00f5rd pehme, et see kipub lagunema. K\u00fclmkaps jahtunult on v\u00f5imalik l\u00f5igata prael\u00f5igud, mida saab toidu juurde praeahjus soojendad, aga liha v\u00f5ib s\u00fc\u00fca ka v\u00f5ileiva peal k\u00fclmalt.<br>K\u00fcpsetamise ajal k\u00fc\u00fcslaugud karamellistuvad ja muudavad liha eriti maitsvaks.<br>Valmis!!<\/li>\n<\/ol>\n<div id=\"themify_builder_content-10361\" data-postid=\"10361\" class=\"themify_builder_content themify_builder_content-10361 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Ahjus valmistatud sealiha on Eestile h\u00e4sti iseloomulik. Ahjuliha valmistatakse pidulikel puhkude, eriti talvel ja j\u00f5ulude ning aastavahetuse pidustustel. Ahjuliha, mis on pikitud rohke k\u00fc\u00fcslauguga ning mida on pikki tunde madalal kuumusel k\u00fcpsetatud on v\u00f5rratu roog. Aega kulub rohkesti, aga tulemus tasub ennast igati \u00e4ra. Liha v\u00f5ib j\u00e4tta madalale kuumusele \u00f6\u00f6seks praeahju ning hommikuks on see [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10363,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,321],"tags":[459,694,535,370],"class_list":["post-10361","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-sealiha","tag-garlic","tag-pork-neck","tag-red-wine","tag-rosemary","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10361","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=10361"}],"version-history":[{"count":16,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10361\/revisions"}],"predecessor-version":[{"id":10379,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10361\/revisions\/10379"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/10363"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=10361"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=10361"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=10361"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}