{"id":949,"date":"2009-09-29T16:50:48","date_gmt":"2009-09-29T18:50:48","guid":{"rendered":"http:\/\/agenciaguia.com.br\/mesanovo\/?p=949"},"modified":"2009-09-29T16:50:48","modified_gmt":"2009-09-29T18:50:48","slug":"cozido","status":"publish","type":"post","link":"https:\/\/amesa.com.br\/index.php\/2009\/09\/29\/cozido\/","title":{"rendered":"Cozido"},"content":{"rendered":"<p style=\"text-align: justify;\"><strong>Ingredientes<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>600g de ossobuco com carne<\/li>\n<li>500g de cox\u00e3o duro<\/li>\n<li>500g de charque escaldado<\/li>\n<li>1 paio cortado em rodelas grossas<\/li>\n<li>2 lingui\u00e7as defumadas<\/li>\n<li>100g de bacon defumado<\/li>\n<li>2 cenouras grandes<\/li>\n<li>3 batatas m\u00e9dias cortadas ao meio<\/li>\n<li>1 chuchu grande<\/li>\n<li>1\/2 repolho<\/li>\n<li>2 batatas doce em quatro peda\u00e7os<\/li>\n<li>20 vagens inteiras<\/li>\n<li>8 maxixes inteiros<\/li>\n<li>12 quiabos inteiros<\/li>\n<li>500g de jerimum (ab\u00f3bora)<\/li>\n<li>5 cebolas pequenas inteiras<\/li>\n<li>12 folhas de couve amarradas<\/li>\n<li>2 bananas compridas<\/li>\n<li>2 tomates<\/li>\n<li>1 cebola<\/li>\n<li>3 dentes de alho<\/li>\n<li>1\/2 piment\u00e3o<\/li>\n<li>coentro<\/li>\n<li>sal e pimenta<\/li>\n<li>2 colheres de sopa de \u00f3leo<\/li>\n<li>azeite de oliva<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Modo de Preparar<\/strong><\/p>\n<p style=\"text-align: justify;\">Para o ossobuco, escolha peda\u00e7os que contenham bastante tutano. Primeiramente, corte a carne (cox\u00e3o duro e charque) e o jerimum, em cubos grandes, a lingui\u00e7a em peda\u00e7os grandes e o bacon em cubos menores. As cenouras devem ser cortadas em quatro, enquanto o chuchu em oito peda\u00e7os. O repolho deve ser cortado em dois, com o centro para que as folhas n\u00e3o se destaquem. Corte as bananas em tr\u00eas, com as cascas e, bata em um liquidificador, os tomates, a cebola, o alho, o piment\u00e3o, o coentro, o sal e a pimenta. Em um caldeir\u00e3o grande, frite ligeiramente as carnes e o bacon no \u00f3leo. Retire as carnes, junte os temperos batidos e refogue at\u00e9 come\u00e7arem a dourar. Acrescente aproximadamente 4 litros de \u00e1gua, as carnes, o charque, o paio e a lingui\u00e7a e deixe ferver at\u00e9 que as carnes estejam cozidas mas bem firmes. Junte ent\u00e3o todos os legumes e deixe ferver at\u00e9 que estejam cozidos mas ainda firmes. Com ajuda de uma espumadeira, retire as carnes e os legumes do caldo e arrume-os separados em duas travessas. Reserve em local aquecido.Fa\u00e7a um pir\u00e3o com o caldo que ficou na panela juntando farinha de mandioca aos poucos, sem parar de mexer at\u00e9 engrossar. V\u00e1 juntando farinha at\u00e9 obter consist\u00eancia de um mingau grosso. Regue o pir\u00e3o com azeite e sirva imediatamente acompanhado de arroz branco.<\/p>\n<p style=\"text-align: justify;\"><em>Rendimento: 10 por\u00e7\u00f5es<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes 600g de ossobuco com carne 500g de cox\u00e3o duro 500g de charque escaldado 1 paio cortado em rodelas grossas 2 lingui\u00e7as defumadas 100g de bacon defumado 2 cenouras grandes 3 batatas m\u00e9dias cortadas ao meio 1 chuchu grande 1\/2 repolho 2 batatas doce em quatro peda\u00e7os 20 vagens inteiras 8 maxixes inteiros 12 quiabos &hellip; <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[25,46],"tags":[192,220,256,399,427,456,500,508,591],"class_list":["post-949","post","type-post","status-publish","format-standard","hentry","category-carne-bovina","category-pernambuco","tag-carne","tag-charque","tag-coxao-duro","tag-jerimum","tag-linguica","tag-maxixe","tag-ossobuco","tag-paio","tag-quiabo","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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