{"id":5533,"date":"2019-01-17T14:55:29","date_gmt":"2019-01-17T13:55:29","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=5533"},"modified":"2021-09-08T12:30:06","modified_gmt":"2021-09-08T10:30:06","slug":"boeuf-bourguignon-med-kottfars","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/boeuf-bourguignon-med-kottfars\/","title":{"rendered":"Boeuf Bourguignon med k\u00f6ttf\u00e4rs"},"content":{"rendered":"<p><strong>Smaker som gifter sig. Lite uttjatat. Lite klyschigt, men s\u00e5 sant, s\u00e5 sant. Ta boeuf bourguignon: det k\u00f6ttiga tillsammans med vinet, l\u00f6ken, svamp och den l\u00e5ngsamt fr\u00e4sta mirepoixen. Det enda som saknas ibland \u00e4r tid att g\u00f6ra den s\u00e5 jag testade en snabbvariant p\u00e5 f\u00e4rs. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n<p>Det finns ett antal r\u00e4tter som satt ingredienser och smaker klockrent. De h\u00e5ller genom \u00e5ren och kan rekommenderas som grejer att kunna. En sorts allm\u00e4nbildning i matkonsterna. Problemet \u00e4r bara att en av de viktigaste ingredienserna ofta \u00e4r: tid. Och ibland funkar det helt enkelt inte.<\/p>\n<p>Inte f\u00f6r att jag t\u00e4nker t\u00e4nka om och bli en quickfixare, men jag ville \u00e4nd\u00e5 testa. En klassisk Boeuf bourguignon brukar g\u00f6ras p\u00e5 h\u00f6grev, n\u00f6t \u00e4r originalet. Det ska vara grytbitar och d\u00e5 r\u00e4knar vi med tre eller fyra timmars sm\u00e5puttrande i gryta. Mitt snabbtest gjordes p\u00e5 viltf\u00e4rs, men n\u00f6t eller blandf\u00e4rs blir s\u00e4kert lika bra.<\/p>\n<figure id=\"attachment_5543\" aria-describedby=\"caption-attachment-5543\" style=\"width: 682px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2019\/01\/Viltfars-22-e1547728558388.jpg\"><img loading=\"lazy\" class=\"size-large wp-image-5543\" src=\"https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2019\/01\/Viltfars-22-682x1024.jpg\" alt=\"skogtillbord-bourguignon-f\u00e4rs-jan19\" width=\"682\" height=\"1024\" \/><\/a><figcaption id=\"caption-attachment-5543\" class=\"wp-caption-text\">Jag \u00e4r en dedikerad l\u00e5ngkokare, men ibland hinner man helt enkelt inte. D\u00e5 finns f\u00e4rsen d\u00e4r som en trogen v\u00e4n och det blir Bourguignon fast i en snabbversion.<\/figcaption><\/figure>\n<figure id=\"attachment_5549\" aria-describedby=\"caption-attachment-5549\" style=\"width: 1024px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2019\/01\/Bourguignon-7-e1547732827368.jpg\"><img loading=\"lazy\" class=\"size-large wp-image-5549\" src=\"https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2019\/01\/Bourguignon-7-1024x682.jpg\" alt=\"skogtillbord-bourguignon-f\u00e4rs-jan19\" width=\"1024\" height=\"682\" \/><\/a><figcaption id=\"caption-attachment-5549\" class=\"wp-caption-text\">Boeuf Bourguignon \u00e4r i original ett riktigt l\u00e5ngkok. En perfekt bjudr\u00e4tt. L\u00e4tt att g\u00f6ra men tidskr\u00e4vande.<\/figcaption><\/figure>\n<p>S\u00e5klart blir det inte riktigt samma sak, men mycket gott i alla fall. Vill du testa receptet p\u00e5 Boeuf bourguignon l\u00e5ngkoket s\u00e5 finns <a href=\"https:\/\/blogg.land.se\/skog-till-bord\/boeuf-bourguignon-en-gryta-att-lita-pa\/\">recept vid l\u00e4nken h\u00e4r.<\/a> Och vi som har lite br\u00e5dis g\u00e5r direkt till receptet h\u00e4r:<\/p>\n<h2><strong>Bourguignon med k\u00f6ttf\u00e4rs<\/strong><\/h2>\n<p>4 personer<\/p>\n<ul>\n<li>500 &#8211; 600 g k\u00f6ttf\u00e4rs, vilt eller n\u00f6t<\/li>\n<li>1 gul l\u00f6k<\/li>\n<li>1 vitl\u00f6ksklyfta<\/li>\n<li>1 morot<\/li>\n<li>2 \u2013 3 stj\u00e4lkar selleri<\/li>\n<li>1 msk tomatpur\u00e9<\/li>\n<li>3 dl r\u00f6tt vin<\/li>\n<li>1 msk koncentrerad vilt- eller kalvfond<\/li>\n<li>2 krm timjan<\/li>\n<li>1 lagerblad<\/li>\n<li>salt<\/li>\n<li>peppar<\/li>\n<\/ul>\n<h4><strong>Garnityr<\/strong><\/h4>\n<ul>\n<li>8 sm\u00e5 stekl\u00f6kar<\/li>\n<li>2 mor\u00f6tter<\/li>\n<li>100 gram champinjoner<\/li>\n<li>75 gram bacon i t\u00e4rningar<\/li>\n<\/ul>\n<h4>G\u00f6r s\u00e5h\u00e4r<\/h4>\n<ol>\n<li>Stek f\u00e4rsen till fin f\u00e4rg och st\u00e4ll \u00e5t sidan. Sk\u00e4r l\u00f6k, morot och selleri i sm\u00e5 t\u00e4rningar. Stek varsamt minst 10 minuter utan att bryna.<\/li>\n<li>R\u00f6r i tomatpur\u00e9n och l\u00e5t st\u00e5 ytterligare n\u00e5gra minuter innan vin, fond och kryddor l\u00e4ggs i. L\u00e4gg i f\u00e4rsen och l\u00e5t sm\u00e5puttra en 20 minuter innan du smakar av med salt och peppar.<\/li>\n<li>Skala l\u00f6ken. Sk\u00e4r mor\u00f6tterna i stavar och champinjonerna i skivor. Stek alltihop i annan panna p\u00e5 l\u00e5g v\u00e4rme till fin f\u00e4rg. L\u00e4gg som garnityr p\u00e5 f\u00e4rsen och h\u00f6j v\u00e4rmen i pannan f\u00f6r att steka bacont\u00e4rningarna knapriga. Str\u00f6 \u00f6ver f\u00e4rsen och servera r\u00e4tten med potatismos.<\/li>\n<\/ol>\n<p>Till grytan passar en riktigt restaurangfin potatispur\u00e9. Allt om hur du f\u00e5r till en s\u00e5dan kan du l\u00e4sa <a href=\"https:\/\/blogg.land.se\/skog-till-bord\/potatispure-vardagslyx\/\">i ett tidigare inl\u00e4gg h\u00e4r.<\/a> \u00a0Stannar du upp inf\u00f6r begreppet mirepoix s\u00e5 har du en utf\u00f6rlig beskrivning av det som brukar kallas k\u00f6kets heliga treenighet <a href=\"https:\/\/blogg.land.se\/skog-till-bord\/basta-tipset-helga-den-treeniga-basen\/\">vid l\u00e4nken h\u00e4r<\/a>. Allt gott h\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Smaker som gifter sig. Lite uttjatat. Lite klyschigt, men s\u00e5 sant, s\u00e5 sant. Ta boeuf bourguignon: det k\u00f6ttiga tillsammans med vinet, l\u00f6ken, svamp och den l\u00e5ngsamt fr\u00e4sta mirepoixen. Det enda som saknas ibland \u00e4r tid att g\u00f6ra den s\u00e5 jag testade en snabbvariant p\u00e5 f\u00e4rs. V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":5544,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[317],"tags":[96,71,29],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Boeuf Bourguignon med k\u00f6ttf\u00e4rs - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Smaker som gifter sig. Lite uttjatat. Lite klyschigt, men s\u00e5 sant, s\u00e5 sant. Ta boeuf bourguignon: det k\u00f6ttiga tillsammans med vinet, l\u00f6ken, svamp och den l\u00e5ngsamt fr\u00e4sta mirepoixen. Det enda som saknas ibland \u00e4r tid att g\u00f6ra den s\u00e5 jag testade en snabbvariant p\u00e5 f\u00e4rs. V\u00e4lkommen in i k\u00f6ket!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogg.land.se\/skog-till-bord\/boeuf-bourguignon-med-kottfars\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Boeuf Bourguignon med k\u00f6ttf\u00e4rs - Skog till bord | Katarina Ekestr\u00f6m\" \/>\n<meta property=\"og:description\" content=\"Smaker som gifter sig. Lite uttjatat. Lite klyschigt, men s\u00e5 sant, s\u00e5 sant. Ta boeuf bourguignon: det k\u00f6ttiga tillsammans med vinet, l\u00f6ken, svamp och den l\u00e5ngsamt fr\u00e4sta mirepoixen. Det enda som saknas ibland \u00e4r tid att g\u00f6ra den s\u00e5 jag testade en snabbvariant p\u00e5 f\u00e4rs. 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