{"id":2431,"date":"2017-03-22T19:45:41","date_gmt":"2017-03-22T18:45:41","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=2431"},"modified":"2019-06-24T14:44:58","modified_gmt":"2019-06-24T13:44:58","slug":"ochsenbrust-mit-chinakohl","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=2431","title":{"rendered":"Ochsenbrust mit Chinakohl"},"content":{"rendered":"<p><em>Oksebryst med kinak\u00e5l<\/em> (A-Magasinet 26. august 2016)<\/p>\n<div id=\"attachment_2432\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2017\/03\/Ochsenbrust-mit-Chinakohl.png\"><img aria-describedby=\"caption-attachment-2432\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2017\/03\/Ochsenbrust-mit-Chinakohl.png\" alt=\"Ochsenbrust mit Chinakohl\" width=\"250\" height=\"201\" class=\"size-full wp-image-2432\" \/><\/a><p id=\"caption-attachment-2432\" class=\"wp-caption-text\">Ochsenbrust mit Chinakohl<\/p><\/div>\n<p><strong>Zutaten:<\/strong><br \/>\n1 kg oksebryst\/bringe eller annet seigt storfekj\u00f8tt i biter<br \/>\n1 kg kinak\u00e5l<br \/>\n2 l\u00f8k<br \/>\n3 fedd hvitl\u00f8k<br \/>\n2 cm ingef\u00e6r<br \/>\n<em>Krydder:<\/em><br \/>\n1 stjerneanis<br \/>\n2 nellikspiker<br \/>\n1 liten bit kanel<br \/>\n10 pepperkorn<br \/>\nGressl\u00f8k\/v\u00e5rl\u00f8k<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Ha oksekj\u00f8ttet i en kjele, fyll p\u00e5 med vann (og ev. vin om du vil) og kok opp<\/li>\n<li>Tilsett en liten ss salt, del l\u00f8ken i fire og ha den i sammen med hele hvitl\u00f8ksfedd og krydder.<\/li>\n<li>La dette trekke til oppunder kokepunktet i 2,5-4 timer, eller til kj\u00f8ttet er m\u00f8rt og faller fra benet. Du kan gj\u00f8re det i trykkoker, og da vil det g\u00e5 p\u00e5 halve tiden, men selv om smaken blir det like god, blir nok suppen litt uklar og noe av kj\u00f8ttet overkokt.<\/li>\n<\/ul>\n<ul>\n<li>I mellomtiden deler du kinak\u00e5len i fire p\u00e5 langs og deretter p\u00e5 tvers i 3 cm store biter.<\/li>\n<\/ul>\n<ul>\n<li>Sil kraften, ta ut kj\u00f8ttet og skj\u00e6r det i 2 cm biter, og ha kj\u00f8tt og silt kraft tilbake i kjelen.<\/li>\n<li>Smak til med salt og pepper og ha i kinak\u00e5len.<\/li>\n<li>Avlutt med hakket v\u00e5rl\u00f8k\/gressl\u00f8k og server med en gang, slik at ikke k\u00e5len blir overkokt.<\/li>\n<\/ul>\n<p>Server med nulder oppi eller en bolle ris ved siden av, eller med dumplings.<\/p>\n<p><strong>Fazit:<\/strong><br \/>\nWir haben das mit Kalbsfleisch (Rollbraten) gemacht. Wirklich nicht viel Arbeit, aber der Kohl ist am n\u00e4chsten Tag ziemlich w\u00e4ssrig-matschig. K\u00f6nnte auch gerne noch etwas w\u00fcrziger sein (Salz, Pfeffer, Chili).<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<li>Tania &#038; Arnold<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Oksebryst med kinak\u00e5l (A-Magasinet 26. august 2016) Zutaten: 1 kg oksebryst\/bringe eller annet seigt storfekj\u00f8tt i biter 1 kg kinak\u00e5l 2 l\u00f8k 3 fedd hvitl\u00f8k 2 cm ingef\u00e6r Krydder: 1 stjerneanis 2 nellikspiker 1 liten bit kanel 10 pepperkorn Gressl\u00f8k\/v\u00e5rl\u00f8k Zubereitung: Ha oksekj\u00f8ttet i en kjele, fyll p\u00e5 med vann (og ev. vin om du &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=2431\" class=\"more-link\">Continue reading &lsquo;Ochsenbrust mit Chinakohl&rsquo; &raquo;<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[44,34,45],"tags":[571,66,75,18,189,214,37,68,281,280,20,163],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2431"}],"collection":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2431"}],"version-history":[{"count":4,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2431\/revisions"}],"predecessor-version":[{"id":2751,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2431\/revisions\/2751"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2431"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2431"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2431"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}