{"id":2772,"date":"2019-06-26T13:51:51","date_gmt":"2019-06-26T12:51:51","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=2772"},"modified":"2019-06-27T11:52:26","modified_gmt":"2019-06-27T10:52:26","slug":"schweinebruehe-mit-baerlauch","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=2772","title":{"rendered":"Schweinefleischbr\u00fche mit B\u00e4rlauch"},"content":{"rendered":"<p><em>Svineconsomm\u00e9 med ramsl\u00f8k<\/em> (A-Magasinet 3. mai 2019).<\/p>\n<div id=\"attachment_2773\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2019\/06\/Schweinebr\u00fche-mit-B\u00e4rlauch.png\"><img aria-describedby=\"caption-attachment-2773\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2019\/06\/Schweinebr\u00fche-mit-B\u00e4rlauch.png\" alt=\"Schweinefleischbr\u00fche mit B\u00e4rlauch\" width=\"250\" height=\"159\" class=\"size-full wp-image-2773\" \/><\/a><p id=\"caption-attachment-2773\" class=\"wp-caption-text\">Schweinefleischbr\u00fche mit B\u00e4rlauch<\/p><\/div>\n<p><strong>Zutaten (Vorspeise f\u00fcr 6 Personen):<\/strong><br \/>\n1 kg svineben, helst med mye kj\u00f8tt p\u00e5<br \/>\n1 l\u00f8k, delt i to<br \/>\n2 gulr\u00f8tter<br \/>\n2 dl syrlig eplejuice<br \/>\nVann<br \/>\n1 stilk selleri, grovhakket<br \/>\n1 purre, grovhakket<br \/>\n2 laurberblad<br \/>\n2 ts hel pepper<br \/>\n1 ts hel alleh\u00e5nde (kan sl\u00f8yfes)<br \/>\n2 dl t\u00f8rket stensopp<br \/>\nSalt<br \/>\nEn skvett madeira (kan sl\u00f8yfes)<br \/>\n2 store never ramsl\u00f8k, finsnittet<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Sett ovn p\u00e5 maks. Legg benene, l\u00f8ken og gulr\u00f8ttene p\u00e5 et stekebrett og la st\u00e5 i ovnen til det har f\u00e5tt en m\u00f8rk farge og lukter svinestek, ca. 1 time.<\/li>\n<li>Ha alt over i en stor kjele.<\/li>\n<li>Kok ut stekebrettet med eplejuicen mens du skraper l\u00f8st alle festbrente rester. Hell over benene<\/li>\n<li>Dytt litt rundt p\u00e5 ting i kjelen til alt ligger ganske pakket, og hell over vann slik at det akkurat dekker.<\/li>\n<li>Kok opp, ta av skummet med en \u00f8se, og skru ned varmen. La syde i ca. 3 timer.<\/li>\n<\/ul>\n<ul>\n<li>Ha i selleri, purre, sopp og krydder og la trekke i 2 timer til.<\/li>\n<li>Sil kraften og kj\u00f8l ned.<\/li>\n<\/ul>\n<ul>\n<li>Neste dag er fettet p\u00e5 toppen stivnet, og du kan skrape det av med en skje.<\/li>\n<li>N\u00e5r fettet er helt borte, kan du koke kraften inn med 30 prosent om du synes den trenger mer smak. Smak til med salt. og en skvett madeira.<\/li>\n<li>Ha ramsl\u00f8ken i serveringsbollen og hell over den glovarme kraften.<\/li>\n<\/ul>\n<p><strong>Fazit:<\/strong><br \/>\nNie gemacht.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<!-- \n\n<li>Tania & Arnold<\/li>\n\n -->\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Svineconsomm\u00e9 med ramsl\u00f8k (A-Magasinet 3. mai 2019). Zutaten (Vorspeise f\u00fcr 6 Personen): 1 kg svineben, helst med mye kj\u00f8tt p\u00e5 1 l\u00f8k, delt i to 2 gulr\u00f8tter 2 dl syrlig eplejuice Vann 1 stilk selleri, grovhakket 1 purre, grovhakket 2 laurberblad 2 ts hel pepper 1 ts hel alleh\u00e5nde (kan sl\u00f8yfes) 2 dl t\u00f8rket stensopp &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=2772\" class=\"more-link\">Continue reading &lsquo;Schweinefleischbr\u00fche mit B\u00e4rlauch&rsquo; &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[78,45,584],"tags":[518,690,792,71,165,688,342,31,121,26,386,72,601,201,373,739,32,20],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2772"}],"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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2772"}],"version-history":[{"count":2,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2772\/revisions"}],"predecessor-version":[{"id":2775,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2772\/revisions\/2775"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2772"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2772"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2772"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}