{"id":186646,"title":"Vit\u0103 \u00een\u0103bu\u0219it\u0103 \u00een vin ro\u0219u","modified":"2026-10-06T09:15:39+02:00","plain":"Vit\u0103 \u00een\u0103bu\u0219it\u0103 lent \u00een vin ro\u0219u sec, cu ceap\u0103 caramelizat\u0103, fenicul \u0219i o not\u0103 de rubarb\u0103, f\u0103r\u0103 f\u0103in\u0103 sau amidon.\n\n\n\nCarnea de vit\u0103 marmorat\u0103 se fr\u0103geze\u0219te ore \u00een \u0219ir \u00een vin ro\u0219u sec, \u00een timp ce ceapa se rumene\u0219te, iar cimbrul, salvia \u0219i o not\u0103 de fenicul parfumeaz\u0103 preparatul. Rubarba adaug\u0103 o aciditate vie la sf\u00e2r\u0219itul g\u0103tirii. Pentru dou\u0103 persoane, calcula\u021bi 15 minute de preg\u0103tire \u0219i aproximativ 4 h 30 de g\u0103tire, pentru un sos care \u00eembrac\u0103 frumos carnea, f\u0103r\u0103 f\u0103in\u0103 sau amidon. De inclus printre felurile mele principale keto.\n\n\n\nCe este vita \u00een\u0103bu\u0219it\u0103 \u00een vin ro\u0219u?\n\n\n\n\u00cen\u0103bu\u0219irea \u00eenseamn\u0103 g\u0103tire lent\u0103, la temperatur\u0103 constant\u0103, sub capac. La vita \u00een\u0103bu\u0219it\u0103 \u00een vin ro\u0219u, vinul este principalul lichid de g\u0103tire: fierbe foarte u\u0219or, at\u00e2t c\u00e2t s\u0103 fr\u0103gezeasc\u0103 carnea \u0219i s\u0103 concentreze sucurile.\n\n\n\n\u00cen timpul acestei g\u0103tiri \u00eendelungate, colagenul se transform\u0103 treptat \u00een gelatin\u0103. Sosul cap\u0103t\u0103 consisten\u021b\u0103 f\u0103r\u0103 f\u0103in\u0103 sau amidon, astfel \u00eenc\u00e2t preparatul r\u0103m\u00e2ne s\u0103rac \u00een carbohidra\u021bi.\n\n\n\nO alt\u0103 re\u021bet\u0103 \u00een acela\u0219i spirit: Curry thailandez cu pui.\n\n\n\nTradi\u021bia preparatelor \u00een\u0103bu\u0219ite \u00een vin ro\u0219u\n\n\n\nPreparatele \u00een\u0103bu\u0219ite \u00een vin ro\u0219u fac parte din buc\u0103t\u0103ria francez\u0103 de familie. Necesit\u0103 g\u0103tire lent\u0103, o temperatur\u0103 bine controlat\u0103 \u0219i o bucat\u0103 de carne care se fr\u0103geze\u0219te \u00een loc s\u0103 se usuce.\n\n\n\nAceast\u0103 versiune p\u0103streaz\u0103 spiritul unui preparat clasic \u00een\u0103bu\u0219it \u00een vin, cu un profil aromatic mai pronun\u021bat: feniculul aduce o not\u0103 de anason, rubarba aciditate, iar boiaua \u0219i salvia accentueaz\u0103 caracterul sosului. Rubarba proasp\u0103t\u0103 se g\u0103se\u0219te mai ales prim\u0103vara \u0219i la \u00eenceputul verii, iar la g\u0103tit se folosesc doar tulpinile.\n\n\n\nIngredientele principale\n\n\n\nDou\u0103 buc\u0103\u021bi generoase de antricot din partea dinspre ceaf\u0103 sau de carne pentru \u00een\u0103bu\u0219it, bine marmorate, rezist\u0103 g\u0103tirii \u00eendelungate \u0219i elibereaz\u0103 gelatina care leag\u0103 sosul. O bucat\u0103 prea slab\u0103 ar pierde din fr\u0103gezime. Dou\u0103 cepe ro\u0219ii t\u0103iate felii sub\u021biri, c\u0103lite \u0219i apoi caramelizate la foc mic, echilibreaz\u0103 aciditatea vinului, a o\u021betului balsamic \u0219i a rubarbei.\n\n\n\nPe aceea\u0219i tem\u0103: Sayur buncis.\n\n\n\nFeniculul, t\u0103iat f\u00e2\u0219ii sub\u021biri \u0219i ad\u0103ugat cu aproximativ o or\u0103 \u00eenainte de final, devine fraged f\u0103r\u0103 s\u0103 se destrame. Patru tulpini de rubarb\u0103 aduc sosului o aciditate fructat\u0103 care echilibreaz\u0103 bog\u0103\u021bia vinului \u0219i a c\u0103rnii de vit\u0103. C\u00e2t despre condimente, dou\u0103 linguri\u021be de boia pentru o c\u0103ldur\u0103 bl\u00e2nd\u0103 \u0219i culoare, dou\u0103 de cimbru uscat, una de salvie uscat\u0103 \u0219i una de semin\u021be de fenicul m\u0103cinate \u00een mojar.\n\n\n\nVinul ro\u0219u, o jum\u0103tate de sticl\u0103 mic\u0103, de preferin\u021b\u0103 sec, serve\u0219te drept lichid pentru \u00een\u0103bu\u0219ire \u0219i desprinde sucurile caramelizate de pe fundul crati\u021bei. Un strop de o\u021bet balsamic d\u0103 profunzime gustului. Pentru g\u0103tit, uleiul de avocado, cel de m\u0103sline cu gust delicat sau cel de floarea-soarelui cu con\u021binut ridicat de acid oleic rezist\u0103 bine la c\u0103ldur\u0103; untul, mai ales cel din laptele vacilor hr\u0103nite cu iarb\u0103, adaug\u0103 culoare \u0219i un gust bogat, l\u0103ptos.\n\n\n\nPentru diversitate: Pui cu sparanghel.\n\n\n\nRepere tehnice \u0219i servire\n\n\n\nL\u0103sa\u021bi buc\u0103\u021bile de antricot s\u0103 ajung\u0103 la temperatura camerei, apoi rumeni\u021bi-le la foc iute f\u0103r\u0103 s\u0103 le arde\u021bi, \u00eemping\u00e2nd ceapa spre marginea crati\u021bei. G\u0103tirea lent\u0103 a cepei, timp de 15 p\u00e2n\u0103 la 30 de minute, conteaz\u0103 la fel de mult ca \u00een\u0103bu\u0219irea: ea d\u0103 dulcea\u021b\u0103 sosului. Turna\u021bi vinul pentru a deglasa, p\u00e2n\u0103 c\u00e2nd aproape acoper\u0103 carnea, ad\u0103uga\u021bi un strop de o\u021bet, apoi l\u0103sa\u021bi s\u0103 fiarb\u0103 abia perceptibil, sub capac, urm\u0103rind nivelul lichidului.\n\n\n\n\u00cen acela\u0219i spirit al c\u0103rnii de vit\u0103 \u00een\u0103bu\u0219ite \u00eendelung, iat\u0103 re\u021beta mea de stifado de vit\u0103.\n\n\n\nDescoperi\u021bi toate re\u021betele mele keto.\n\n\n\nTimpul total este de aproximativ 4 h 30, cu cel pu\u021bin 3 ore de \u00een\u0103bu\u0219ire: ghida\u021bi-v\u0103 dup\u0103 textur\u0103, furculi\u021ba trebuie s\u0103 intre f\u0103r\u0103 rezisten\u021b\u0103, iar fibrele s\u0103 se desprind\u0103. Feniculul se adaug\u0103 \u00een crati\u021b\u0103 cu o or\u0103 \u00eenainte de final, iar rubarba cu doar 10 p\u00e2n\u0103 la 15 minute \u00eenainte de servire, ca s\u0103 nu se destrame. Pentru a p\u0103stra un con\u021binut sc\u0103zut de carbohidra\u021bi, servi\u021bi cu piure de conopid\u0103, dovlecei la air fryer sau legume verzi, precum pak choi sotat. Preparatul furnizeaz\u0103 aproximativ 828 kcal per por\u021bie, iar con\u021binutul de carbohidra\u021bi ne\u021bi nu este precizat.\n\n\n\n\n\n\tVit\u0103 \u00een\u0103bu\u0219it\u0103 \u00een vin ro\u0219u\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 buc\u0103\u021bi generoase de antricot din partea dinspre ceaf\u0103 sau carne de vit\u0103 pentru \u00een\u0103bu\u0219it (sau o alt\u0103 bucat\u0103 de vit\u0103 bine marmorat\u0103)2 cepe ro\u0219ii1 bulb de fenicul4 tije de rubarb\u01032 linguri\u021be de boia de ardei2 linguri\u021be de cimbru uscat1 linguri\u021b\u0103 de salvie uscat\u01031 linguri\u021b\u0103 de semin\u021be de fenicul0.5 sticl\u0103 mic\u0103 de vin ro\u0219uun strop de o\u021bet balsamiculei de avocado, de m\u0103sline cu gust delicat sau de floarea-soarelui cu con\u021binut ridicat de acid oleic (pentru g\u0103tit)unt ((de la vaci hr\u0103nite cu iarb\u0103), ca alternativ\u0103, pentru g\u0103tit)\t\n\t\n\t\tScoate\u021bi buc\u0103\u021bile de antricot din frigider \u0219i l\u0103sa\u021bi-le s\u0103 ajung\u0103 la temperatura camerei.\u00cencinge\u021bi crati\u021ba \u0219i ad\u0103uga\u021bi o cantitate generoas\u0103 de ulei de m\u0103sline cu gust delicat \u0219i o bucat\u0103 zdrav\u0103n\u0103 de unt. T\u0103ia\u021bi ceapa \u00een felii sub\u021biri \u0219i c\u0103li\u021bi-o p\u00e2n\u0103 devine translucid\u0103. Reduce\u021bi apoi focul \u0219i l\u0103sa\u021bi-o s\u0103 se caramelizeze cel pu\u021bin un sfert de or\u0103 p\u00e2n\u0103 la o jum\u0103tate de or\u0103.Unge\u021bi buc\u0103\u021bile de antricot cu o cantitate generoas\u0103 de ulei de m\u0103sline cu gust delicat \u0219i cu pu\u021bin o\u021bet balsamic. M\u0103cina\u021bi fin semin\u021bele de fenicul. Folosi\u021bi un mojar sau o r\u00e2\u0219ni\u021b\u0103 mic\u0103 de cafea (electric\u0103). Amesteca\u021bi cu celelalte mirodenii. Condimenta\u021bi carnea cu acest amestec. L\u0103sa\u021bi aromele s\u0103 p\u0103trund\u0103 \u00een carne \u00een timp ce se caramelizeaz\u0103 ceapa.\u00cempinge\u021bi ceapa \u00eentr-o parte. M\u0103ri\u021bi din nou pu\u021bin focul pentru scurt timp. Mai ad\u0103uga\u021bi o bucat\u0103 de unt \u0219i rumeni\u021bi rapid buc\u0103\u021bile de antricot pe ambele p\u0103r\u021bi.Deglasa\u021bi cu vin ro\u0219u, turn\u00e2nd p\u00e2n\u0103 c\u00e2nd carnea este aproape acoperit\u0103. Ad\u0103uga\u021bi \u0219i un strop de o\u021bet. L\u0103sa\u021bi s\u0103 fiarb\u0103 \u00een\u0103bu\u0219it, la foc mic, cel pu\u021bin 3 ore, de preferin\u021b\u0103 o noapte \u00eentreag\u0103. Acoperi\u021bi crati\u021ba cu un capac \u0219i verifica\u021bi din c\u00e2nd \u00een c\u00e2nd dac\u0103 mai este suficient lichid. \u00centoarce\u021bi \u0219i carnea din c\u00e2nd \u00een c\u00e2nd. Dac\u0103 este nevoie, completa\u021bi cu vin sau ap\u0103.Cu o or\u0103 \u00eenainte de mas\u0103, t\u0103ia\u021bi feniculul \u00een f\u00e2\u0219ii. Pentru aceasta, eu tai adesea feniculul mai \u00eent\u00e2i \u00een sferturi, apoi \u00een felii\/semilune. Ad\u0103uga\u021bi-l peste carne. Dac\u0103 este nevoie, mai ad\u0103uga\u021bi pu\u021bin vin sau ap\u0103. Pune\u021bi la loc capacul pe crati\u021b\u0103.Cu zece minute p\u00e2n\u0103 la un sfert de or\u0103 \u00eenainte de mas\u0103, sp\u0103la\u021bi \u0219i t\u0103ia\u021bi rubarba. Ad\u0103uga\u021bi-o \u0219i l\u0103sa\u021bi-o s\u0103 se \u00eenmoaie. Dac\u0103 este nevoie, mai ad\u0103uga\u021bi vin sau ap\u0103.\t\n\t\n\t\tAlcool \u00eentr-o re\u021bet\u0103 cu pu\u021bini carbohidra\u021bi? Folosirea alcoolului \u00een acest tip de re\u021bet\u0103 necesit\u0103 o explica\u021bie.\nUstensile: crati\u021b\u0103 din font\u0103 (cu capac), r\u00e2\u0219ni\u021b\u0103 mic\u0103 de cafea (electric\u0103) (sau mojar).\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/186646","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=186646"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/186646\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/184713"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=186646"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=186646"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=186646"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}