{"id":11041,"date":"2023-02-24T13:02:10","date_gmt":"2023-02-24T12:02:10","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=11041"},"modified":"2023-03-03T17:36:34","modified_gmt":"2023-03-03T16:36:34","slug":"klassisk-rabiff","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/klassisk-rabiff\/","title":{"rendered":"Klassisk r\u00e5biff – liten men naggande god"},"content":{"rendered":"

Klassisk r\u00e5biff \u2013 bu eller b\u00e4? Jag \u00e4r starkt f\u00f6r. Och m\u00e5nga andra tycks det n\u00e4r r\u00e5biff nu \u00e4r krogarnas nya favorit. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n

L\u00e4ngtar vi tillbaka? Till det ursprungliga s\u00e5 n\u00e4ra alltings b\u00f6rjan som m\u00f6jligt. Mathantverk, n\u00e4rproducerat och ekologiskt. Allt pekar mot det sedan flera \u00e5r tillbaka. Och visst har intresset \u00f6kat ytterligare nu n\u00e4r v\u00e4rlden omkring oss skakar.<\/p>\n

Som odlare ser jag ett enormt uppsving. Vissa fr\u00f6er s\u00e4ljs slut p\u00e5 nolltid, det pratas jord och komposter. Lyckan \u00e4r en g\u00f6dselh\u00f6g. Vi syrar k\u00e5l, r\u00f6dbetor och mor\u00f6tter, bakar som aldrig f\u00f6rr, men k\u00f6tt har varit r\u00e4tt ute. S\u00e5 \u00e4r det inte riktigt l\u00e4ngre.<\/p>\n

Visst k\u00f6ttkonsumtionen minskar, men nu har de som trots allt stannar i k\u00f6tt\u00e4tarnas rike b\u00f6rjat bry sig p\u00e5 allvar. Hur ska vi kunna \u00e4ta p\u00e5 ett bra s\u00e4tt? Svaret \u00e4r att bara anv\u00e4nda de allra b\u00e4sta produkterna. K\u00f6tt fr\u00e5n djur som faktiskt haft ett bra liv. Billigt kilopris \u00e4r inte en m\u00e5ttstock och f\u00f6r att undg\u00e5 ruin g\u00e4ller ist\u00e4llet mindre portioner. Sm\u00e5 serveringar av h\u00f6g kvalitet tillagat med stor omsorg.<\/p>\n

Visst \u00e4r det bra. Och i den h\u00e4r trenden har r\u00e5biffen seglat upp. Det \u00e4r s\u00e5 mycket k\u00f6tt det kan bli, men det h\u00e4r \u00e4r ocks\u00e5 r\u00e4tter som kr\u00e4ver finlir p\u00e5 alla plan.<\/p>\n

\"skogtillbord-r\u00e5biff-klassisk-feb23\"<\/a>
R\u00e5biff kan g\u00f6ras i m\u00e5nga varianter. Generellt f\u00f6r alla \u00e4r extremt fint k\u00f6tt och noggrannhet med hur det sk\u00e4rs. Recept till bildens asiatiska r\u00e5biff hittar du i l\u00e4nk nedan.<\/figcaption><\/figure>\n

Vill du l\u00e4sa mer om r\u00e5biff och knipa r\u00e5d fr\u00e5n en kock som kan, vinnaren av \u00c5rets viltkrog, Johan Bjurstr\u00f6m, s\u00e5 kan du kika p\u00e5 inl\u00e4gget h\u00e4r<\/a>.<\/p>\n

Om dagens recept p\u00e5 klassisk r\u00e5biff kan man s\u00e4ga just det. Den har funnits med i v\u00e5rt matkanon l\u00e4nge. En krogr\u00e4tt med anor som \u00e4r p\u00e5 v\u00e4g tillbaka.<\/p>\n

K\u00f6ttet hackas eller mals i kvarn. Jag hackar alltid riktigt fint eftersom jag upplever att det blir lite mosigt malt, men det uppskattas av andra s\u00e5 du v\u00e4ljer efter din preferenser. B\u00e5da funkar. Det riktigt fina hacket g\u00e4ller p\u00e5 samma s\u00e4tt f\u00f6r tillbeh\u00f6ren. Stora l\u00f6kbitar g\u00e5r bort.<\/p>\n

K\u00f6ttet ska vara av absolut toppkvalitet och det ska vara v\u00e4lputsat. Annars inga konstigheter m\u00f6jligen med undantag fr\u00e5n min vurm f\u00f6r att ha chips som tillbeh\u00f6r. S\u00e4ltan och det knapriga g\u00f6r liksom r\u00e4tten helt komplett. Riktigt bra chips g\u00e4ller f\u00f6rst\u00e5s. Hela, sl\u00e4ta, l\u00e4ttsaltade lantchips s\u00e4ger jag. Eller hemgjorda : ) Recept finns vid l\u00e4nken h\u00e4r.<\/a><\/p>\n

Klassisk r\u00e5biff<\/strong><\/h2>\n

4 personer<\/p>\n

350 g innanl\u00e5r, rygg eller fil\u00e9 av n\u00f6t, \u00e4lg eller hjort<\/p>\n

2 tsk rapsolja<\/p>\n

salt<\/p>\n

svartpeppar<\/p>\n

1 dl schalotten- eller r\u00f6dl\u00f6k, fint hackad<\/p>\n

1 dl inlagd r\u00f6dbeta, fint t\u00e4rnad<\/p>\n

1 dl kapris, avrunnen<\/p>\n

2 msk dijonsenap<\/p>\n

(eventuellt 2 msk f\u00e4rsk pepparrot, riven)<\/p>\n

Tillbeh\u00f6r<\/strong><\/h4>\n

4 \u00e4ggulor med eller utan skalhalvor<\/p>\n

1 \u00bd msk persilja, fint hackad<\/p>\n

flingsalt<\/p>\n

svartpeppar<\/p>\n

potatischips<\/p>\n

    \n
  1. Putsa k\u00f6ttet och mal eller finhacka k\u00f6ttet med kniv. V\u00e4nd ihop med olja, salt och peppar. Forma fyra fina biffar.<\/li>\n
  2. L\u00e4gg upp p\u00e5 k\u00f6ttet tallrik och f\u00f6rdela tillbeh\u00f6ren runtom s\u00e5 att var och en sj\u00e4lv kan blanda sin r\u00e5biff.<\/li>\n
  3. G\u00f6r en liten grop mitt i varje r\u00e5biff och placera dit \u00e4ggulorna. Str\u00f6 lite persilja, flingsalt och svartpeppar \u00f6ver tallrikarna.<\/li>\n
  4. Utm\u00e4rkt till detta \u00e4r som sagt knapriga potatischips.<\/li>\n<\/ol>\n

    \u00c4r du inne p\u00e5 r\u00e5biff och vill prova n\u00e5got nytt s\u00e5 har jag ett recept p\u00e5 en variant med asiatiska smaker vid l\u00e4nken h\u00e4r<\/a>. Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"

    Klassisk r\u00e5biff \u2013 bu eller b\u00e4? Jag \u00e4r starkt f\u00f6r. Och m\u00e5nga andra tycks det n\u00e4r r\u00e5biff nu \u00e4r krogarnas nya favorit. V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":11042,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[317],"tags":[761],"yoast_head":"\nKlassisk r\u00e5biff - liten men naggande god - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Klassisk r\u00e5biff \u2013 bu eller b\u00e4? Jag \u00e4r starkt f\u00f6r. Och m\u00e5nga andra tycks det n\u00e4r r\u00e5biff nu \u00e4r krogarnas nya favorit. 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