![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2020\/09\/Burgundia-pada_blog1.jpg\")
<\/p>\nPrantsuse k\u00f6\u00f6gi \u00fcks maitsvamaid pajaroogi, mille valmistamine ei olegi nii keeruline kui see \u00fckskord ette v\u00f5tta. Selle toidu traditsioonid ullatuvad k\u00f5igest 19 sajandisse. 20 sajandil hakati seda serveerima Pariisi bistroodes. Julia Child on selle toidu valmistamise lihvinud t\u00e4iuslikkuseni.
\nTegemist on veiselihahautisega, mida valmistatakse pnase veini kastmes koos porgandite, sibula, k\u00fc\u00fcslaugu, seente ja vahel ka peekoniga.
\nMa ise ei j\u00e4rginud t\u00e4ielikult \u00fchtegi konkreetset retsepti, aga v\u00f5tsin aluseks nii Julia Childi, Anne Willani ja teiste Prantsuse kokkade m\u00e4rkmetest parima.
\nSelle toidu valmistamine on pikk protsess, aga tulemus v\u00e4\u00e4rib seda vaeva.<\/p>\n
<\/p>\n
Valmistamisaeg: 3-4 tundi kui liha on marineeritud<\/span> Koostisosad:<\/span> Marinaad<\/em> Valmistamine:<\/span> Prantsuse k\u00f6\u00f6gi \u00fcks maitsvamaid pajaroogi, mille valmistamine ei olegi nii keeruline kui see \u00fckskord ette v\u00f5tta. Selle toidu traditsioonid ullatuvad k\u00f5igest 19 sajandisse. 20 sajandil hakati seda serveerima Pariisi bistroodes. Julia Child on selle toidu valmistamise lihvinud t\u00e4iuslikkuseni. Tegemist on veiselihahautisega, mida valmistatakse pnase veini kastmes koos porgandite, sibula, k\u00fc\u00fcslaugu, seente ja vahel ka peekoniga. […]<\/p>\n","protected":false},"author":1,"featured_media":1621,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[320,19],"tags":[444,518,365,459,331,275,389,370,371,574],"class_list":["post-1620","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-loomaliha","category-rahvustoidud","tag-beef","tag-champignons","tag-french","tag-garlic","tag-onion","tag-oregano","tag-parsley","tag-rosemary","tag-thyme","tag-carrot","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\/1620","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=1620"}],"version-history":[{"count":2,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1620\/revisions"}],"predecessor-version":[{"id":1626,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1620\/revisions\/1626"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/1621"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=1620"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=1620"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=1620"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nTase: keskmine<\/span>
\nKogus: kuuele kuni kaheksale<\/span><\/p>\n
\nUmbse 1-1,5 kg kondita veiseliha
\nPaar spl toidu\u00f5li liha pruunistamiseks
\n2 spl jahu
\nSoola ja pipart maitsestamiseks
\n150g peekonit
\n300g v\u00e4ikesi \u0161ampinjone
\n2 keskmist sibulat, sektoriteks l\u00f5igatuna
\n2 k\u00fc\u00fcslauguk\u00fc\u00fcnt
\n2 keskmist porgandit<\/p>\n
\n1 keskmine sibul viilutatult
\n1 selleri vars viilutatud
\n1 kskmine k\u00fc\u00fcslauguk\u00fc\u00fcs
\nPunt v\u00e4rskeid \u00fcrte (punet, t\u00fc\u00fcmiani, rosmariini)
\n0,5 tl Musta pipart ja soola
\n1 pudel punast veini
\n2 spl \u00f5li<\/p>\n![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2020\/09\/Burgundia-pada_blog3.jpg\")
<\/p>\n
\n1. Valmista marinaad. Vala kaussi punane vein, haki sibul, varssseller, k\u00fc\u00fcslauk, seo v\u00e4rsked \u00fcrdid punti, raputa juurde musta pipart, maitsesta soolaga, lisa \u00f5li
\n2. L\u00f5ika liha parajateks 3-4 cm suurusteks uubikuteks ja lisa marinaadi. Marineeri \u00fcle\u00f6\u00f6.
\n3. T\u00f5sta liha marinaadist v\u00e4lja ja n\u00f5ruta s\u00f5ela peal korralikult kuivaks. Pruunista liha paksup\u00f5hjalises ahjupotis paaris spl \u00f5lis k\u00f5rgel kuumusel kuldpruuniks
\n4. S\u00f5elu marinaadist \u00fcrdid v\u00e4lja ja vala marinaad pruunistunud lihale peale, kata kaanega ja aseta praeahju 160 kraadi juurde v\u00e4hemalt 3 tunniks. Maitsesta musta pipra ja soolaga. Ole soolaga ettevaatlik, toidule lisandub peekon, mis annab lisasoolasust.
\n5. L\u00f5ika peekon ribadeks ja pruunista ning t\u00f5sta k\u00f5rvale
\n6. Pruunista v\u00e4heses \u00f5lis porgand, k\u00fc\u00fcslauk ja seened
\n7. Kui liha on kaks tundi haudunud, siis lisa peekon, porgand koos k\u00fc\u00fcslauguga ning seened. Koori sibulad, l\u00f5ika sektoriteks ja lisa hautisele. Lisa v\u00e4heses hulgas k\u00fclmas vees \u00fchtlaseks pastaks segatud jahu ning sega toidu hulka. Hauta veel umbes 1 tunni jooksul kuni liha on v\u00e4ga pehme.
\n8. Serveeri toitu keedetud kartulite v\u00f5i kartulipudruga. Garneeri soovi korral v\u00e4rske peterselliga.
\nValmis!!<\/p>\n![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2020\/09\/Burgundia-pada_blog2.jpg\")
<\/p>\n\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"