{"id":5205,"date":"2022-11-27T19:07:34","date_gmt":"2022-11-27T17:07:34","guid":{"rendered":"http:\/\/andrestover.com\/?p=5205"},"modified":"2022-11-27T19:07:35","modified_gmt":"2022-11-27T17:07:35","slug":"long-braised-beef-cheek-in-red-wine-sauce","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/long-braised-beef-cheek-in-red-wine-sauce\/","title":{"rendered":"Pikalt hautatud veisep\u00f5sk punase veini kastmes"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Veisep\u00f5sk on veidi v\u00e4hem tuntud veiseliha l\u00f5ige. Selle liha valmistamiseks sobib k\u00f5ige paremini hautamine pikalt, madalal temperatuuril.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamisaeg: 5 tundi<br>Tase: lihtne<br>Kogus: neljale<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>900 grammi kuni 1 kg veise p\u00f5seliha, valmistamiseks sobib umbes 10-15 cm suurune t\u00fckk.<br>300 ml punast veini<br>200 ml vett<br>1 suurem sibul l\u00f5igatud t\u00fckkideks<br>6 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt<br>2-3 oksa rosmariini<br>0.5 tl t\u00fc\u00fcmiani<br>3 loorberilehte<br>3 spl toidu\u00f5li pruunistamiseks<br>Jahvatatud musta pipart ja meresoola maitsestamiseks<\/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\/2022\/11\/Veiseposk_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-5208\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2022\/11\/Veiseposk_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/11\/Veiseposk_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/11\/Veiseposk_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/11\/Veiseposk_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\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\"><li>L\u00f5ika p\u00f5seliha meelep\u00e4rase suurusega t\u00fckkideks, maitsesta musta pipra ja meresoolaga, kuumuta pannil \u00f5li k\u00f5rge kuumuseni ja pruunista liha kummagilt k\u00fcljelt kuldpruuniks.<\/li><li>T\u00f5sta liha kaanega suletavasse ahjupotti, vala juurde vesi, punane vein, lisa rosmariini oksad, t\u00fc\u00fcmian, l\u00f5ika sibul viiludeks ja haki k\u00fc\u00fcslauk ning lisa lihale.<\/li><li>Sule ahjupott kaanega ja aseta 150 kraadi juurde kuumutatud praeahju. Hauta liha umbes 4,5 tundi. Keera hautamise ajal lihat\u00fckkidel paar korda k\u00fclge.<\/li><li>Selle ajaga vedelik v\u00e4heneb ning liha muutub v\u00e4ga pehmeks.<\/li><li>T\u00f5sta liha taldrikule, eemalda vedelikust loorberilehed ja rosmariin. Purusta vedelik saumiksriga v\u00f5i k\u00f6\u00f6gikombainiga \u00fchtlaseks ja kasuta kastme valmistamiseks.<\/li><li>Vala kaste potti tagasi ja aja keema. Kui kaste ei ole piisavalt paks, lisa v\u00e4heses hulgas k\u00fclmas vees lahustatud jahu. Sega ja serveeri liha juurde.<\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Sobib ideaalselt aedviljap\u00fcreega, mille valmistamiseks aseta meelep\u00e4rased aedviljad soolaga maitsestatud vette keedupotti, keeda aedvili pehmeks ja vala vesi \u00e4ra, j\u00e4ttes natuke vett alles, et p\u00fcree ei oleks liiga tihe. Lihtsam on vett hiljem lisada kui seda p\u00fcreest v\u00e4lja keeta. Maitsesta soola ja musta pipraga, vala juurde 25 ml oliivi\u00f5li, sobib ka v\u00f5i. Sega ja serveeri koos lihaga.<br>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\/2022\/11\/Veiseposk_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-5209\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2022\/11\/Veiseposk_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/11\/Veiseposk_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/11\/Veiseposk_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/11\/Veiseposk_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-5205\" data-postid=\"5205\" class=\"themify_builder_content themify_builder_content-5205 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Veisep\u00f5sk on veidi v\u00e4hem tuntud veiseliha l\u00f5ige. Selle liha valmistamiseks sobib k\u00f5ige paremini hautamine pikalt, madalal temperatuuril. Valmistamisaeg: 5 tundiTase: lihtneKogus: neljale Koostisosad:900 grammi kuni 1 kg veise p\u00f5seliha, valmistamiseks sobib umbes 10-15 cm suurune t\u00fckk.300 ml punast veini200 ml vett1 suurem sibul l\u00f5igatud t\u00fckkideks6 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt2-3 oksa rosmariini0.5 tl t\u00fc\u00fcmiani3 loorberilehte3 spl toidu\u00f5li pruunistamiseksJahvatatud [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5210,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[320],"tags":[686,459,331,535],"class_list":["post-5205","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-loomaliha","tag-beef-cheek","tag-garlic","tag-onion","tag-red-wine","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\/5205","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=5205"}],"version-history":[{"count":22,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/5205\/revisions"}],"predecessor-version":[{"id":5230,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/5205\/revisions\/5230"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/5210"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=5205"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=5205"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=5205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}