{"id":3977,"date":"2019-06-10T11:03:59","date_gmt":"2019-06-10T11:03:59","guid":{"rendered":"http:\/\/jospergrill.com\/?p=3977"},"modified":"2021-02-02T15:18:43","modified_gmt":"2021-02-02T15:18:43","slug":"paisaje-nordico-carne","status":"publish","type":"post","link":"https:\/\/jospergrill.com\/es\/paisaje-nordico-carne\/","title":{"rendered":"ElBarri by Albert Adri\u00e0 y Josper, receta 8: Paisaje no\u0301rdico de carne"},"content":{"rendered":"\n<p>La carne gallega es\n\u00fanica y prueba de ello es el n\u00famero de seguidores que tiene a nivel\ninternacional. Tanto Chefs como \u201cfoodies\u201d han ca\u00eddo rendidos al excepcional\nsabor de esta carne cuyo secreto no es otro que dejar vagar libremente a las\nvacas para que pasten, y la edad del ganado -que vive una larga y satisfactoria\nvida. <\/p>\n\n\n\n<p>La grasa extra\nque adquiere la carne de la vaca durante su lento y tranquilo proceso de\nmaduraci\u00f3n produce una maravillosa carne de color rojo oscuro con un sabor\nintenso y casi ahumado.<\/p>\n\n\n\n<p>Adem\u00e1s de su\nsabor, la carne gallega es baja en grasa y, si est\u00e1 bien cocinada, no solo se potencia\nsu sabor, sino que tambi\u00e9n aumenta su valor proteico y el hierro que posee.<\/p>\n\n\n\n<p>En definitiva,\nesta receta permitir\u00e1 no solo disfrutar de una sabrosa carne sino de sorprender\nal paladar con los toques herb\u00e1ceos de las hierbas (que tanto se usan en los\npa\u00edses n\u00f3rdicos) que contrastan con la grasa de la carne y los \u00e1cidos de la\ncebolla. El toque final del vinagre en polvo no hace m\u00e1s que acentuar el \u201cpaisaje\nn\u00f3rdico de carne\u201d. <\/p>\n\n\n\n<p><strong>Preparaci\u00f3n:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Limpiar el solomillo de exceso de grasa y nervio para que quede lo m\u00e1s limpio y entero posible.<\/li><li>Tostar en una sart\u00e9n al fuego y triturar (sin llegar a romper por completo) las siguientes especias: 500 gramos de sal gruesa, 250 gramos de az\u00facar, 7 gramos de enebro, 7 gramos de pimienta rosa, 7 gramos de pimienta Jamaica, 1.2 gramos de an\u00eds estrellado, 1.2 gramos de cardamomo en gramo.<\/li><li>Marinar el solomillo de vaca durante 12 horas envolviendo la carne con todas las especias previamente tostadas y trituradas.<\/li><li>Limpiar la carne en agua fr\u00eda para quitar el exceso de sal y secar sobre papel absorbente. <\/li><li>Brasear el solomillo congelado para eliminar el exceso de agua.<\/li><li>Cortar el solomillo en l\u00e1minas con la ayuda de una cortadora de fiambres -o con un cuchillo y mucha precisi\u00f3n. <\/li><li>Ahumar una bandeja de crema agr\u00eda en fr\u00edo durante 5 minutos.<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image alignfull\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1000\" height=\"501\" src=\"https:\/\/jospergrill.com\/\/wp-content\/uploads\/2019\/03\/solomillo-marinado.png\" alt=\"solomillo marinado\" class=\"wp-image-3978\" srcset=\"https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/solomillo-marinado.png 1000w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/solomillo-marinado-720x361.png 720w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/solomillo-marinado-300x150.png 300w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/solomillo-marinado-768x385.png 768w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/03\/solomillo-marinado-64x32.png 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p><strong>Para el emplatado:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Colocar sobre una tostada de pan de malta el carpaccio de solomillo. Es preferible utilizar el pan de malta porque aguanta bien la humedad.<\/li><li>A\u00f1adir por encima unas gotas de queso ahumado con la ayuda de una manga pastelera. La mezcla se realizar\u00e1 con 40 gramos de crema agria ahumada (que habremos realizado en el \u00faltimo paso de la preparaci\u00f3n), 60 gramos defresco, 1 cucharada sopera de sal, y 1 cucharada sopera de pimienta.<\/li><li>Cubrir las gotas de queso ahumado con unas l\u00e1minas de chalota encurtida, unas cuantas tiras de cebolla roja encurtida, periollo, y unos brotes de eneldo con el fin de dar volumen a la tapa. <\/li><li>Espolvorear el plato con vinagre en polvo (o nieve de vinagre).<\/li><\/ul>\n\n\n\n<p>Puedes ver la\nreceta completa en el siguiente enlace: <\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Paisaje no\u0301rdico de carne \/ Nordic meat landscape \u00b7 elBarri by Albert Adri\u00e0 and Josper\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/sHtgVYWXPog?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>La carne gallega es \u00fanica y prueba de ello es el n\u00famero de seguidores que tiene a nivel internacional. Tanto Chefs como \u201cfoodies\u201d han ca\u00eddo rendidos al excepcional sabor de esta carne cuyo secreto no es otro que dejar vagar libremente a las vacas para que pasten, y la edad del ganado -que vive una [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":3979,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[22],"tags":[],"class_list":["post-3977","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Albert Adri\u00e0 y Josper: Paisaje no\u0301rdico de carne| Recetas JOSPER<\/title>\n<meta name=\"description\" content=\"Receta tributo a los pa\u00edses n\u00f3rdicos, el secreto de su \u00e9xito reside en la carne: solomillo gallego. 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