{"id":65675,"date":"2019-07-29T10:00:16","date_gmt":"2019-07-29T13:00:16","guid":{"rendered":"https:\/\/www.cordobatimes.com\/showup\/?p=65675"},"modified":"2019-07-28T11:38:09","modified_gmt":"2019-07-28T14:38:09","slug":"pastron","status":"publish","type":"post","link":"https:\/\/www.cordobatimes.com\/showup\/cocina\/2019\/07\/29\/pastron\/","title":{"rendered":"Pastr\u00f3n"},"content":{"rendered":"<h3><strong>Ingredientes\u00a0<\/strong><\/h3>\n<ul>\n<li>1kg de tapa de asado<\/li>\n<li>1\/2 litro de fondo de carne<\/li>\n<li>2 litros de agua<\/li>\n<li>20gr de sal gruesa<\/li>\n<li>200gr de mostaza<\/li>\n<li>100gr de pepinillo encurtido<\/li>\n<li>60gr de cebolla<\/li>\n<li>1 hoja de laurel<\/li>\n<li>25 granos de pimienta<\/li>\n<li>1\/2 litro de vino tinto<\/li>\n<li>30gr de semillas de mostaza<\/li>\n<li>4 panes pletzalej<\/li>\n<\/ul>\n<h3><strong>Modo de preparaci\u00f3n\u00a0<\/strong><\/h3>\n<ul class=\"listado\">\n<li>En bol grande, mezclar el agua con la sal, sumergir la carne, agregar la pimienta y el laurel y dejar 5 d\u00edas en la heladera.<\/li>\n<li>Retirar y secar con papel secante.<\/li>\n<li>En una fuente profunda para horno, colocar la carne, cubrir con el fondo de carne y el vino, cubrir con aluminio y cocer a 140 C\u00b0 4 horas.<\/li>\n<li>Mezclar las semillas de mostaza, con la mostaza, cebolla picada y el pepinillo picado chiquito para lograr el relish.<\/li>\n<li>Para armar, cortar el pan en dos, untar las mitades con el relish y agregar la carne desmenuzada.<\/li>\n<li>\u00a1Acompa\u00f1ar con papas fritas!<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes\u00a0 1kg de tapa de asado 1\/2 litro de fondo de carne 2 litros de agua 20gr de sal gruesa 200gr de mostaza 100gr de pepinillo encurtido 60gr de cebolla 1 hoja de laurel 25 granos de pimienta 1\/2 litro de vino tinto 30gr de semillas de mostaza 4 panes pletzalej Modo de preparaci\u00f3n\u00a0 En [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":65676,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[1,317],"tags":[8766,14796],"class_list":{"0":"post-65675","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cocina","8":"category-recetas","9":"tag-recetas-con-carne","10":"tag-recetas-de-carne"},"_links":{"self":[{"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/posts\/65675","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/comments?post=65675"}],"version-history":[{"count":0,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/posts\/65675\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/media\/65676"}],"wp:attachment":[{"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/media?parent=65675"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/categories?post=65675"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/tags?post=65675"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}