{"id":3861,"date":"2012-02-12T07:35:13","date_gmt":"2012-02-12T07:35:13","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/12\/pot-au-feu-zutaten-1\/"},"modified":"2012-02-12T08:40:46","modified_gmt":"2012-02-12T08:40:46","slug":"pot-au-feu-zutaten-1","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/12\/pot-au-feu-zutaten-1\/","title":{"rendered":"Pot au Feu"},"content":{"rendered":"

Zutaten<\/strong><\/p>\n

1kg Kalbshaxe, einmal durchgehackt,
\n750 g Lammkeule
\n1kg Rinderkeule entbeint und gerollt
\neinige Fleischknochen nach Belieben
\n2 Knoblauchzehen, in Scheibchen geschnitten
\n3 Zwiebeln, ungesch\u00e4lt
\n500 g Karotten, halbiert
\n500 g Lauch, in St\u00fccke geschnitten
\n4 Selleriestangen, halbiert
\n1 kleine, wei\u00dfe R\u00fcbe, in St\u00fccke geschnitten
\n1 bouquet garni
\n2 Lorbeerbl\u00e4tter
\n1 Glas Wei\u00dfwein
\nSalz und Pfeffer
\nZum Servieren<\/em>
\nMeerrettichsauce, Essiggurken, Oliven, Kapern, Senf
\nZubereitung<\/strong><\/p>\n

Fleisch fest mit Faden zusammenbinden, damit es w\u00e4hrend des Kochens nicht auseinanderf\u00e4llt. Mit Fleischknochen, Knoblauch, Gem\u00fcse, bouquet garni und Lorbeerblatt in einen gro\u00dfen Topf geben. Wein und gen\u00fcgend Wasser, um alles zu bedecken, aufgie\u00dfen. Salzen und Pfeffern. Zum Kochen bringen und zugedeckt 4 Stunden leise kochen. Fleisch und Gem\u00fcse herausnehmen und auf einer vorgew\u00e4rmten Servierplatte anrichten. Fleisch in Scheiben schneiden und mit Gem\u00fcse, Meerrettich, Essiggurken, Oliven, Kapern und Senf servieren. Br\u00fche erkalten lassen und entfetten. Zum Kochen bringen, durchseihen und abschmecken.<\/p>\n

This was posted on Google+\u2026<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1kg Kalbshaxe, einmal durchgehackt, 750 g Lammkeule 1kg Rinderkeule entbeint und gerollt einige Fleischknochen nach Belieben 2 Knoblauchzehen, in Scheibchen geschnitten 3 Zwiebeln, ungesch\u00e4lt 500 g Karotten, halbiert 500 g Lauch, in St\u00fccke geschnitten 4 Selleriestangen, halbiert 1 kleine, wei\u00dfe R\u00fcbe, in St\u00fccke geschnitten 1 bouquet garni 2 Lorbeerbl\u00e4tter 1 Glas Wei\u00dfwein Salz und … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","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":[6,26],"tags":[],"class_list":["post-3861","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-kalb","item-wrap"],"yoast_head":"\nPot au Feu<\/title>\n<meta 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