{"id":701,"date":"2016-03-07T16:05:52","date_gmt":"2016-03-07T03:05:52","guid":{"rendered":"http:\/\/cervena-nl.hosting.outwide.net\/?p=701"},"modified":"2018-12-04T15:52:48","modified_gmt":"2018-12-04T02:52:48","slug":"pastrami-van-hert-waldorf-biet-en-peperkrokant-2","status":"publish","type":"post","link":"https:\/\/www.cervena.nl\/en\/pastrami-van-hert-waldorf-biet-en-peperkrokant-2\/","title":{"rendered":"(Nederlands) Pastrami van Cervena, waldorf, biet en peperkrokant"},"content":{"rendered":"<p class=\"qtranxs-available-languages-message qtranxs-available-languages-message-en\">Sorry, this entry is only available in <a href=\"https:\/\/www.cervena.nl\/nl\/wp-json\/wp\/v2\/posts\/701\" class=\"qtranxs-available-language-link qtranxs-available-language-link-nl\" title=\"Nederlands\">Nederlands<\/a>. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-296\" src=\"\/wp-content\/uploads\/2016\/03\/Patrami-Van-Hert.jpg\" alt=\"Patrami Van Hert\" width=\"1259\" height=\"960\" srcset=\"https:\/\/www.cervena.nl\/wp-content\/uploads\/2016\/03\/Patrami-Van-Hert.jpg 1259w, https:\/\/www.cervena.nl\/wp-content\/uploads\/2016\/03\/Patrami-Van-Hert-300x229.jpg 300w, https:\/\/www.cervena.nl\/wp-content\/uploads\/2016\/03\/Patrami-Van-Hert-768x586.jpg 768w, https:\/\/www.cervena.nl\/wp-content\/uploads\/2016\/03\/Patrami-Van-Hert-1024x781.jpg 1024w, https:\/\/www.cervena.nl\/wp-content\/uploads\/2016\/03\/Patrami-Van-Hert-150x114.jpg 150w\" sizes=\"auto, (max-width: 1259px) 100vw, 1259px\" \/><\/p>\n<p>Recept van <strong>Ruben van Dieten,<\/strong>\u00a0Brasserie NL.<\/p>\n<p><strong>Ingredi\u00ebnten <\/strong><\/p>\n<p>200 gram Cervena, technisch deel uit de bout<br \/>\nMarinade voor pastrami naar eigen receptuur<br \/>\nRode bietensap<br \/>\ngemengde sla<br \/>\n200 gram knolselderij<br \/>\nwalnoten<br \/>\nmayonaise en cr\u00e8me fra\u00eeche<br \/>\n1 feuille de Brick<br \/>\neiwit en gestampte zwarte peper<\/p>\n<p><strong>Bereiding<\/strong><\/p>\n<p>Prepareer het vlees en bestrijk met de droge marinade. Grote stukken 48 uur marineren. Daarna schoonborstelen, braden in hete olie en cuisson geven a 52\u00b0C kerntemperatuur. Bij voorkeur op lage temperatuur of sous vide. Snij na afkoelen het vlees in dunne plakjes. Reduceer het bietensap met toevoeging van een blaadje laurier tot siroop dikte.<\/p>\n<p>Bestrijk het feuille de brick met eiwit en bestrooi ruim met zwarte gestampte peper en wat zout. Back goudgeel krokant in hete oven van 180 graden C. Snij de knolselderij in julienne en blancheer kort. Laat goed uitlekken of druk uit in schone theedoek en maak aan met wat mayonaise en cr\u00e8me fra\u00eeche. Breng op smaak met peper en zout, sherry azijn en walnoot olie. Voeg wat gepelde en gebroken verse walnoot toe.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sorry, this entry is only available in Nederlands. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language. Recept van Ruben van Dieten,\u00a0Brasserie NL. Ingredi\u00ebnten 200 gram Cervena, technisch deel uit de bout Marinade voor pastrami naar eigen receptuur Rode&#8230;<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[2,5],"tags":[],"class_list":["post-701","post","type-post","status-publish","format-standard","hentry","category-featured-post","category-recipe"],"_links":{"self":[{"href":"https:\/\/www.cervena.nl\/en\/wp-json\/wp\/v2\/posts\/701","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cervena.nl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cervena.nl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cervena.nl\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cervena.nl\/en\/wp-json\/wp\/v2\/comments?post=701"}],"version-history":[{"count":4,"href":"https:\/\/www.cervena.nl\/en\/wp-json\/wp\/v2\/posts\/701\/revisions"}],"predecessor-version":[{"id":756,"href":"https:\/\/www.cervena.nl\/en\/wp-json\/wp\/v2\/posts\/701\/revisions\/756"}],"wp:attachment":[{"href":"https:\/\/www.cervena.nl\/en\/wp-json\/wp\/v2\/media?parent=701"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cervena.nl\/en\/wp-json\/wp\/v2\/categories?post=701"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cervena.nl\/en\/wp-json\/wp\/v2\/tags?post=701"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}