{"id":11965,"date":"2020-11-16T12:43:08","date_gmt":"2020-11-16T11:43:08","guid":{"rendered":"https:\/\/wordpress.savviihq.com\/ragot-de-viande-la-bire-brune-et-sucre-la-flamande\/"},"modified":"2022-08-31T14:14:38","modified_gmt":"2022-08-31T12:14:38","slug":"ragot-de-viande-la-bire-brune-et-sucre-la-flamande","status":"publish","type":"post","link":"https:\/\/stoves.eu\/fr\/ragot-de-viande-la-bire-brune-et-sucre-la-flamande\/","title":{"rendered":"Ragoût de viande à la bière brune et sucrée à la flamande"},"content":{"rendered":"

Ingr\u00e9dients :<\/h3>\n

750 g de viande de b\u0153uf pour rago\u00fbt, 4 c. \u00e0 s. de farine + extra pour lier la pr\u00e9paration, 3 oignons, beurre, huile d’olive, 2 tiges de thym, 2 feuilles de laurier, 5 clous de girofle, 2 c. \u00e0 s. de vinaigre, 6 dl de bi\u00e8re belge, 1 L de bouillon de b\u0153uf, 3 c. \u00e0 s. de sucre de canne, sel, poivre<\/p>\n

Pr\u00e9paration :<\/h3>\n

Pr\u00e9chauffez le four de mijotage. Laissez reposer la viande couverte pendant une heure \u00e0 temp\u00e9rature ambiante hors du r\u00e9frig\u00e9rateur. Coupez la viande en blocs et m\u00e9langez g\u00e9n\u00e9reusement dans de la farine sal\u00e9e et poivr\u00e9e. \u00c9mincez l’oignon et faites-le blanchir \u00e0 feu doux avec du beurre dans une marmite. Ajoutez de l’huile d’olive et faites revenir les morceaux de viande \u00e0 plein feu jusqu’\u00e0 ce qu’ils soient mordor\u00e9s et bien saisis. Salez et poivrez \u00e0 votre convenance. Ajoutez le thym, le laurier et les clous de girofle. D\u00e9glacez avec une larme de vinaigre et la bi\u00e8re, jusqu’\u00e0 ce que la viande soit recouverte. Faites bouillir \u00e0 mi-feu tout en remuant. D\u00e8s que votre viande bout, placez la marmite avec son couvercle dans le four de mijotage et laissez cuire pendant 3 heures. Remuez de temps en temps la pr\u00e9paration. Si n\u00e9cessaire, ajoutez du bouillon chaud. Une fois le plat cuit, ajoutez du sucre et du vinaigre \u00e0 votre convenance. Avant de servir, retirez le laurier et le thym, go\u00fbtez, salez et poivrez comme bon vous semble. Excellent avec un plat de pommes de terre et pommes cuites \u00e0 l’eau. CONSEIL<\/b> La farine permet d’obtenir une cro\u00fbte mordor\u00e9e croustillante lors de la cuisson et lie ensuite la sauce de la pr\u00e9paration. L’huile garantit que la viande soit saisie \u00e0 haute temp\u00e9rature sans que le beurre br\u00fble. Il est recommand\u00e9 de faire un bouquet garni avec le thym et le laurier (plus facile \u00e0 retirer du plat). Pour \u00e9paissir la sauce du plat et obtenir une saveur plus prononc\u00e9e, vous pouvez ajouter au plat une tranche de pain beurr\u00e9e de moutarde.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingr\u00e9dients : 750 g de viande de b\u0153uf pour rago\u00fbt, 4 c. \u00e0 s. de farine + extra pour lier la pr\u00e9paration, 3 oignons, beurre, huile d’olive, 2 tiges de thym, 2 feuilles de laurier, 5 clous de girofle, 2 c. \u00e0 s. de vinaigre, 6 dl de bi\u00e8re belge, 1 L de bouillon de […]<\/p>\n","protected":false},"author":14,"featured_media":11966,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1223],"tags":[1224],"class_list":["post-11965","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-nederland-proeft-fr"],"acf":[],"yoast_head":"\nRagoût de viande à la bière brune et sucrée à la flamande | Stoves<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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