{"id":5672,"date":"2014-04-07T21:06:34","date_gmt":"2014-04-07T21:06:34","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5672"},"modified":"2014-01-25T21:37:50","modified_gmt":"2014-01-25T21:37:50","slug":"provenzalisches-schmorfleisch-boeuf-en-daube-provence","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/04\/07\/provenzalisches-schmorfleisch-boeuf-en-daube-provence\/","title":{"rendered":"Provenzalisches Schmorfleisch (B\u00f6uf en daube – Provence)"},"content":{"rendered":"

Zutaten<\/strong>
\n6000 g Rindfleisch von der – Schulter
\n800 g Ger\u00e4ucherter Speck
\n8 gro\u00dfe Zwiebeln
\n16 Karotten
\n4 Bouquet garni
\n4 Lorbeerblatt
\n8 Nelken
\nMuskat
\n16 Wacholderbeeren; zerdr\u00fcckt
\n3000 ml Rotwein (Gigondas)
\n400 ml Essig
\n12 Knoblauchzehen
\n4 St\u00fcck unbehandelte Orangenschale
\n1200 ml Wasser oder Br\u00fche
\n12 EL Oliven\u00f6l
\n800 g Schwarze Oliven
\nSalz, Pfeffer<\/p>\n

Zubereitung<\/strong>
\nFleisch in gr\u00f6ssere St\u00fccke (je ca. 100 g) schneiden. 1 Zwiebel grob hacken, Karotten putzen und in Scheibchen schneiden. Zusammen mit dem Bouquet garni, Lorbeerblatt, Nelken, Wacholderbeeren, Muskat und Pfeffer in dem Wein und Essig \u00fcber Nacht marinieren, dabei abdecken und kalt stellen.
\nAm n\u00e4chsten Tag die Fleischst\u00fccke abtropfen lassen und abtrocknen. Speck kleinschneiden, zweite Zwiebel in Ringe. In einem Schmortopf im \u00d6l leicht anbraten, Fleischst\u00fccke zugeben, scharf anbraten.
\nMarinade mit allen Gew\u00fcrzen und Gem\u00fcsen aufgie\u00dfen, zerdr\u00fcckten Knoblauch und klein geschnittene Orangenschale zugeben. Wenn n\u00f6tig, noch mit etwas Wasser oder Br\u00fche aufgie\u00dfen, bis das Fleisch gerade bedeckt ist.
\nZum Kochen bringen und zudecken. Bei geringer Hitze (150 \u00b0C) im Ofen f\u00fcr 4-5 Stunden schmoren. Ca. 15 Min. vor Ende der Garzeit die entkernten Oliven zugeben. Das Fleisch sollte so weich sein, dass es mit einem L\u00f6ffel zerteilt werden kann. Mit Nudeln servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 6000 g Rindfleisch von der – Schulter 800 g Ger\u00e4ucherter Speck 8 gro\u00dfe Zwiebeln 16 Karotten 4 Bouquet garni 4 Lorbeerblatt 8 Nelken Muskat 16 Wacholderbeeren; zerdr\u00fcckt 3000 ml Rotwein (Gigondas) 400 ml Essig 12 Knoblauchzehen 4 St\u00fcck unbehandelte Orangenschale 1200 ml Wasser oder Br\u00fche 12 EL Oliven\u00f6l 800 g Schwarze Oliven Salz, Pfeffer … <\/p>\n

Weiterlesen<\/a><\/p>\n","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":[709],"class_list":["post-5672","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-rind","tag-schmorfleisch","item-wrap"],"yoast_head":"\nProvenzalisches Schmorfleisch (B\u00f6uf en daube - 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