{"id":1281,"date":"2020-03-25T11:11:41","date_gmt":"2020-03-25T11:11:41","guid":{"rendered":"https:\/\/www.bluerecetas.com\/?page_id=1281"},"modified":"2020-03-25T11:15:25","modified_gmt":"2020-03-25T11:15:25","slug":"fondos-de-carne","status":"publish","type":"page","link":"https:\/\/bluerecetas.ovh\/index.php\/fondos-de-carne\/","title":{"rendered":"Fondos de carne"},"content":{"rendered":"

[et_pb_section fb_built=\u00bb1″ next_background_color=\u00bb#ffffff\u00bb admin_label=\u00bbFeature\u00bb _builder_version=\u00bb3.27.4″ background_image=\u00bbhttp:\/\/bluerecetas.ovh\/wp-content\/uploads\/2020\/03\/cabecera-salsas.jpg\u00bb min_height=\u00bb250px\u00bb custom_padding=\u00bb50px||50px||false|false\u00bb bottom_divider_style=\u00bbwave2″ fb_built=\u00bb1″ bb_built=\u00bb1″ _i=\u00bb0″ _address=\u00bb0″][\/et_pb_section][et_pb_section fb_built=\u00bb1″ admin_label=\u00bbHeader\u00bb _builder_version=\u00bb3.27.4″ custom_padding=\u00bb0px||||false|false\u00bb fb_built=\u00bb1″ bb_built=\u00bb1″ _i=\u00bb1″ _address=\u00bb1″][et_pb_row column_structure=\u00bb2_3,1_3″ _builder_version=\u00bb3.27.4″ background_size=\u00bbcontain\u00bb custom_margin=\u00bb||||false|false\u00bb custom_padding=\u00bb0px||||false|false\u00bb animation_style=\u00bbzoom\u00bb animation_intensity_zoom=\u00bb10%\u00bb _i=\u00bb0″ _address=\u00bb1.0″ custom_padding__hover_enabled=\u00bbon|desktop\u00bb][et_pb_column type=\u00bb2_3″ _builder_version=\u00bb3.27.4″ custom_padding=\u00bb||||false|false\u00bb custom_padding_tablet=\u00bb0px|||\u00bb custom_padding_last_edited=\u00bbon|tablet\u00bb _i=\u00bb0″ _address=\u00bb1.0.0″ custom_padding__hover=\u00bb|||\u00bb][et_pb_text _builder_version=\u00bb3.27.4″ text_font=\u00bb||||||||\u00bb text_text_color=\u00bb#000000″ text_font_size=\u00bb16px\u00bb ul_font=\u00bb||||||||\u00bb ol_font=\u00bb||||||||\u00bb header_font=\u00bbRoboto|500||on|||||\u00bb header_text_color=\u00bb#7d2b8a\u00bb header_line_height=\u00bb1.4em\u00bb header_text_shadow_style=\u00bbpreset1″ header_text_shadow_vertical_length=\u00bb0.07em\u00bb header_text_shadow_color=\u00bbrgba(0,0,0,0.26)\u00bb header_2_font=\u00bbRoboto|700|||||||\u00bb header_2_text_color=\u00bb#7d2b8a\u00bb header_2_font_size=\u00bb21px\u00bb header_2_line_height=\u00bb1.4em\u00bb header_3_font=\u00bb||||||||\u00bb header_4_font=\u00bb||||||||\u00bb header_5_font=\u00bb||||||||\u00bb header_6_font=\u00bb||||||||\u00bb custom_margin=\u00bb||||false|false\u00bb hover_enabled=\u00bb0″ header_font_size_tablet=\u00bb20px\u00bb header_font_size_phone=\u00bb18px\u00bb header_font_size_last_edited=\u00bbon|phone\u00bb header_2_font_size_tablet=\u00bb18px\u00bb header_2_font_size_phone=\u00bb15px\u00bb header_2_font_size_last_edited=\u00bbon|phone\u00bb _i=\u00bb0″ _address=\u00bb1.0.0.0″]<\/p>\n

Fondos de carne<\/b><\/h1>\n

INGREDIENTES<\/h2>\n
    \n
  • 5 litros de agua<\/span><\/li>\n
  • 1 kg de huesos de ternera<\/span><\/li>\n
  • 1\/2 kg de recortes de carne magra<\/span><\/li>\n
  • 1 pata de ternera<\/span><\/li>\n
  • 2 cebollas<\/span><\/li>\n
  • 3 zanahorias<\/span><\/li>\n
  • 2 puerros<\/span><\/li>\n
  • ajos<\/span><\/li>\n
  • bolas de pimienta<\/span><\/li>\n
  • co\u00f1ac<\/span><\/li>\n
  • vino tinto<\/span><\/li>\n<\/ul>\n

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    ELABORACI\u00d3N<\/h2>\n

    Fondo repas<\/h2>\n

    Se ponen los huesos a cocer en agua a fuego suave. Se espuma constantemente para eliminar impurezas. Cuando empiece a hervir, se a\u00f1aden las verduras picadas en mirepoix (2cms x 2 cms).<\/span><\/p>\n

    Se deja cocer a fuego suave durante 1 hora u hora y media. Transcurrido este tiempo, se cuela. Este fondo se utiliza para mojar salsas.<\/span><\/p>\n

    Fondo oscuro<\/h2>\n

    Para hacer un fondo oscuro se utiliza la misma cantidad de ingredientes que para el repas, lo que cambia es la forma de elaborar, ya que la carne y los huesos se doran en el horno, y una vez dorados, se colocan en una cazuela a la cual le a\u00f1adiremos las verduras picadas en mirepoix.<\/span><\/p>\n

    Les daremos unas vueltas hasta que cojan un color dorado.<\/span><\/p>\n

    A continuaci\u00f3n, a\u00f1adimos un poco de harina y dejamos de dorar. Se flambea con co\u00f1ac y vino tinto. Se reduce y a\u00f1adimos tomate triturado.<\/span><\/p>\n

    Posteriormente se moja con agua o caldo.<\/span><\/p>\n

    Se pone a cocer durante 2 horas. Se cuela y se vuelve a hervir.<\/span><\/p>\n

    Fondo demiglace<\/h2>\n

    Para obtener demiglace, tendr\u00edamos que seguir reduciendo el fondo oscuro<\/span><\/p>\n

    Fondo glace de carne<\/h2>\n

    Para obtener el glace se tiene que ir colando y dejando reducir hasta obtener una salsa viscosa y muy concentrada.<\/span><\/p>\n

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