{"id":233,"date":"2011-04-08T09:24:53","date_gmt":"2011-04-08T09:24:53","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=233"},"modified":"2021-09-21T18:56:38","modified_gmt":"2021-09-21T18:56:38","slug":"new-york-roast","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/08\/new-york-roast\/","title":{"rendered":"New York Roast"},"content":{"rendered":"
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New York Roast<\/h2>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Rezept drucken<\/a>\n\t\n \n<\/div>\n
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Gericht <\/span>Hauptgericht<\/span><\/div><\/div>\n <\/div>\n
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Zutaten
<\/div>  <\/h3>
  • 4<\/span> Knoblauchzehen<\/span><\/li>
  • 8<\/span> frische Salbeibl\u00e4tter<\/span><\/li>
  • 4<\/span> TL<\/span> frische Thymianbl\u00e4tter<\/span><\/li>
  • 4<\/span> TL<\/span> Oliven\u00f6l<\/span><\/li>
  • 2<\/span> TL<\/span> scharfer Senf<\/span><\/li>
  • 2<\/span> TL<\/span> Salz<\/span><\/li>
  • 1 1\/2<\/span> TL<\/span> Pfeffer<\/span><\/li>
  • Roastbeef am St\u00fcck<\/span> 2 bis 2,5 Kilo mit d\u00fcnnem Fettrand<\/span><\/li><\/ul><\/div><\/div>\n

    Anleitungen
    <\/div> <\/h3>
    • Alle Gew\u00fcrze in der K\u00fcchenmaschine oder mit dem P\u00fcrierstab zu einer Paste verarbeiten, das Fleisch damit bestreichen. Mindestens drei Stunden (oder \u00fcber Nacht) zugedeckt im K\u00fchlschrank ziehen lassen. Backofen auf 230 Grad vorheizen. Braten mit der Fettschicht nach oben in eine Fettpfanne setzen, 15 Minuten garen. Temperatur auf 175 Grad reduzieren und weiter braten. Nach etwa 35 Minuten ist das Fleisch englisch-blutig, nach 40 bis 45 Minuten medium-rosa. Fleisch aus dem Ofen nehmen, in Alufolie einschlagen und 20 Minuten stehen lassen. Dann in d\u00fcnne Scheiben schneiden und auf einer Platte servieren.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n\n
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      <\/div><\/path><\/g><\/g><\/svg><\/span>
      <\/div><\/div>\n
      Keyword <\/span>Rind<\/span><\/div><\/div>\n
      <\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,57],"tags":[114],"class_list":["post-233","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-rind","tag-roastbeef","item-wrap"],"yoast_head":"\nNew 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