{"id":7117,"date":"2023-06-18T23:08:48","date_gmt":"2023-06-18T20:08:48","guid":{"rendered":"http:\/\/andrestover.com\/?p=7117"},"modified":"2023-06-18T23:08:51","modified_gmt":"2023-06-18T20:08:51","slug":"jamaican-oxtail-stew","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/jamaican-oxtail-stew\/","title":{"rendered":"Jamaika h\u00e4rjasaba hautis"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">H\u00e4rjasaba hautist valmistatakse maailmas v\u00e4ga paljudes k\u00f6\u00f6kides ja k\u00f5ikidel kontinentidel. Igas maailma osas valmistatakse seda hautist veidi erinevalt, \u00fchiseks nimetajaks on see, et seda toitu on lihtne valmistada, aga selle valmimine n\u00f5uab kannatust. Eriti maitsev on roog siis kui see on mitmeid tunde madala kuumuse juures haudunud. Jamaika h\u00e4rjasaba hautis on rikkaliku maitsega, h\u00e4sti natuke terav. Teravus saavutatakse tavaliselt Habanero t\u0161illi kasutamisega, mis lisaks teravusele on ka aromaatne ja maitsev. Lisaks klassikalised Kariibimere \u00e4\u00e4rsete maade maitsed, kerge magusus, v\u00fcrts, loorber. Tulemuseks oli rikkalik ja maitsev pajaroog, mis sobis ideaalselt p\u00fchap\u00e4eva l\u00f5unas\u00f6\u00f6gilauale.<br>Tartu turul on viimasel ajal sageli m\u00fc\u00fcgil lihaveise saba, mida lihunik on juba sobivateks juppideks l\u00f5iganud. Sabas on liha tegelikult p\u00e4ris palju ja pikalt hautades tuleb liha kontide k\u00fcljest puhtalt lahti ja seda rooga on lihtne s\u00fc\u00fca.<\/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\/2023\/06\/Harjasaba-hautis_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-7118\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/06\/Harjasaba-hautis_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/06\/Harjasaba-hautis_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/06\/Harjasaba-hautis_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/06\/Harjasaba-hautis_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\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: umbes 5-6 tundi<br>Tase: Keskmine<br>Kogus: kahele kuni neljale<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>2.5 kg veise saba, l\u00f5igatud l\u00fclide vahelt sobivateks t\u00fckkideks.<br>5 keskmist porgandit juppideks l\u00f5igatult<br>2 keskmist paprikat t\u00fckkideks l\u00f5igatult<br>1 Habanero t\u0161illi, kasutatud kas toorelt v\u00f5i kuivatatult<br>2 keskmist sibulat viilutatult<br>6 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt hakitult<br>1 tl v\u00fcrtsi marjadena<br>5 loorberilehte<br>Musta pipart ja meresoola maitsestamiseks<br>200 ml tomatip\u00fcreed<br>\u00dcks 400 ml purk v\u00f5iube<br>3 spl pruuni suhkrut<br>3 spl Worchesteri kastet<br>1 tl jahu<br>1 spl oliivi\u00f5li pruunistamiseks<\/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\/2023\/06\/Harjasaba-hautis_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-7119\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/06\/Harjasaba-hautis_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/06\/Harjasaba-hautis_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/06\/Harjasaba-hautis_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/06\/Harjasaba-hautis_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><br><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Vala sabat\u00fckid kaussi, raputa peale pruuni suhkrut, 0.5 tl musta pipart ja 1 tl meresoola. Vala juurde Worchesteri kaste ja sega liha korralikult maitseainetega l\u00e4bi. Lase lihal seni maitsestuda kuni l\u00f5ikad sibluat, k\u00fc\u00fcslauku ja paprikat.<\/li><li>Viiluta sibul, haki k\u00fc\u00fcslauk ja l\u00f5ika paprikad sobivateks t\u00fckkideks.<\/li><li>Kuumuta paksup\u00f5hjalises ahjupotis oliivi\u00f5li k\u00f5rgele kuumusele ning vala liha koos marinaadiga ahjupotti.<\/li><li>Sega ja pruunista k\u00f5rgel kuumusel paar minutit. Lisa sibul, k\u00fc\u00fcslauk ja papriks ja pruunista veel m\u00f5ned minutid.<\/li><li>L\u00f5iks porgandid sobivateks t\u00fckkideks ja lisa lihale, sega ja pruunista kergelt. Lisa v\u00fcrts, loorberilehed ja 200 ml purustatud tomatip\u00fcreed.<\/li><li>Sega umbes 1 triiki tl jahu v\u00e4heses vees, lisa veel umbes 100 ml vett ja vala lihale juurde ning aseta praeahju 150 kraadi C juurde.<\/li><li>Hauta, vahel paar korda ettevaatlikult segades umbes 5 tundi. Maitsesta k\u00fcpsetamise ajal lihaleent ja lisa vajadusel v\u00e4hehaaval soola.<\/li><li>Kui liha on umbes 4h haudunud, siis lisa v\u00f5ioad ja sega h\u00e4sti ettevaatlikult.<\/li><li>Kui liha on valmis, siis t\u00f5sta sabat\u00fckid h\u00e4sti ettevaatlikult taldrikule, lisa aedvili ja kaste ning serveeri Jamaika riisi v\u00f5i praetud jahubanaanidega.<br>Valmis!!<\/li><\/ol>\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\/2023\/06\/Harjasaba-hautis_blog3-1024x681.jpg\" alt=\"\" class=\"wp-image-7120\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/06\/Harjasaba-hautis_blog3-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/06\/Harjasaba-hautis_blog3-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/06\/Harjasaba-hautis_blog3-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/06\/Harjasaba-hautis_blog3.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-7117\" data-postid=\"7117\" class=\"themify_builder_content themify_builder_content-7117 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>H\u00e4rjasaba hautist valmistatakse maailmas v\u00e4ga paljudes k\u00f6\u00f6kides ja k\u00f5ikidel kontinentidel. Igas maailma osas valmistatakse seda hautist veidi erinevalt, \u00fchiseks nimetajaks on see, et seda toitu on lihtne valmistada, aga selle valmimine n\u00f5uab kannatust. Eriti maitsev on roog siis kui see on mitmeid tunde madala kuumuse juures haudunud. Jamaika h\u00e4rjasaba hautis on rikkaliku maitsega, h\u00e4sti natuke [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7121,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[320,19],"tags":[444,501,733,459,511,331,574],"class_list":["post-7117","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-loomaliha","category-rahvustoidud","tag-beef","tag-bell-pepper","tag-butter-beans","tag-garlic","tag-jamaica","tag-onion","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\/7117","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=7117"}],"version-history":[{"count":18,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/7117\/revisions"}],"predecessor-version":[{"id":7139,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/7117\/revisions\/7139"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/7121"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=7117"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=7117"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=7117"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}