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Pečena govedina z naravnim mesnim sokom

Pečena govedina z naravnim mesnim sokom
Zabeležil uporabnik @test2 | 1 uporabnikom je bila ta hrana všeč | 0 uporabnikov je shranilo to hrano

Hranilne vrednosti

Na porcijo 200 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 500 kcal
25% DV
Skupne maščobe 30.0g
46% DV
Enkrat nenasičene maščobe13.0g
Večkrat nenasičene maščobe1.5g
Nasičene maščobe12.0g
Trans maščobe0.5g
Skupni ogljikovi hidrati 0.0g
0% DV
Beljakovine 52.0g
100% DV
Živalske beljakovine52.0g

O tem

Zelo mesna porcija, sestavljena skoraj izključno iz govedine, brez drugih jasno prepoznavnih sestavin.

Sestavine

Vitamini in minerali

Vitamini

HraniloKoličinaDV%Razpolovna doba
Biotin8.0mcg27%
Holin180.0mg33%
Folna kislina12.0mcg3%
Niacin10.0mg63%
Pantotenska kislina1.2mg24%
Riboflavin0.4mg31%
Tiamin0.1mg7%
Vitamin B125.0mcg208%
Vitamin B60.7mg41%
Vitamin D0.2mcg1%
Vitamin E0.5mg3%
Vitamin K1.0mcg1%

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij20.0mg2%
Krom2.0mcg6%
Baker0.1mcg0%
Jod8.0mcg5%
Železo5.0mg28%
Magnezij30.0mg7%
Mangan0.0mg1%
Molibden5.0mcg11%
Fosfor420.0mg60%
Kalij700.0mg15%
Selen35.0mcg64%
Natrij120.0mg5%
Cink9.0mg82%

Zapečen goveji kos z naravnim sokom iz ponve

Uvod



To je govedina v svoji najčistejši obliki: zgoščena, neposredna in oblikovana z disciplino. Kos je pripravljen preprosto, da meso ostane v središču, medtem ko skrbno zapečenje ustvari globino, barvo in čist, poln slan zaključek. Postrežen kot natančno odmerjena porcija je to študija zadržanosti in nadzora.

Osnovne informacije o receptu



  • Kategorija jedi: Glavna beljakovinska jed

  • Kuhinja ali izvor: Klasična

  • Vrsta obroka: Glavna jed

  • Količina: 1 porcija

  • Velikost porcije: 200 g

  • Čas priprave: 5 minut

  • Čas kuhanja: 8 minut

  • Skupni čas: 13 minut

  • Zahtevnost: Enostavno


    • Oprema



  • Težka ponev ali ponev za sotiranje, 24 cm

  • Kuhinjske klešče

  • Majhen pladenj ali krožnik za počivanje mesa

  • Oster nož


    • Sestavine



    Govedina


  • Govedina, 200 g


    • Postopek



  • 1. Govedino vzemite iz hladilnika in jo pustite stati pri sobni temperaturi 20 minut. Površina ne sme biti več hladna, meso pa mora ostati čvrsto in na otip suho.

  • 2. Težko ponev postavite na močan ogenj in jo pustite, da se dobro segreje, približno 2 minuti. Ponev mora biti tako vroča, da govedina ob stiku takoj zacvrči.

  • 3. Govedino položite v suho ponev in jo pecite brez premikanja 2 do 3 minute na prvi strani. Enkrat obrnite in drugo stran pecite še 2 do 3 minute. Zunanjost mora biti močno porjavela in aromatična, z jasno oblikovano skorjico.

  • 4. Zmanjšajte ogenj na srednjega in nadaljujte s peko, po potrebi obračajte, še 2 do 3 minute, dokler govedina na otip ni prožna, vendar pod pritiskom še rahlo popusti. Za srednje krvav rezultat mora sredica ostati topla ter rdeča do rožnata.

  • 5. Govedino prenesite na krožnik in jo pustite počivati 5 minut. Sokovi se morajo ponovno razporediti po mesu, površina pa mora ostati sijoča in ne mokra.

  • 6. Po želji govedino pred serviranjem na kratko vrnite v ponev za 15 do 20 sekund na vsaki strani, da osvežite skorjico. Notranjost naj ostane mehka in pazite, da mesa ne prepečete.


    • Serviranje in postrežba



    Govedino položite nekoliko izven sredine na topel krožnik, pri tem naj bo predstavitev čista in neobremenjena. Postrezite takoj, s celo skorjico, notranjost pa po želji narežite šele pri mizi.

    Strokovne opombe



    Suha površina in pravilno segreta ponev sta bistveni za lepo skorjico. Počivanje ni izbirno; ohranja sočnost in govedini da končno teksturo. Med zapečenjem mesa ne natlačite v ponev in ga ne premikajte, sicer se bo zunanjost parila namesto lepo porjavela.
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