{"id":21878,"date":"2014-12-18T00:00:00","date_gmt":"2014-12-18T00:00:00","guid":{"rendered":"https:\/\/www.azureazure.com\/sin-categorizar\/rabo-de-toro-con-crema-liquida-de-patata"},"modified":"2019-11-12T08:48:41","modified_gmt":"2019-11-12T13:48:41","slug":"rabo-de-toro-con-crema-liquida-de-patata-receta","status":"publish","type":"post","link":"https:\/\/www.azureazure.com\/es\/gastronomia\/consejos-recetas-gastronomia\/rabo-de-toro-con-crema-liquida-de-patata-receta\/","title":{"rendered":"Rabo De Toro Con Crema L\u00edquida De Patata"},"content":{"rendered":"
\n
\n

<\/p>\n

Rabo de toro con crema l\u00edquida de patata
\nORIGEN: Espa\u00f1a \/\/ DIFICULTAD: alta \/\/ TIEMPO ELABORACI\u00d3N: 5 horas<\/span><\/span><\/strong><\/p>\n

\"Rabo<\/p>\n

Rabo de toro<\/span><\/strong><\/p>\n

Ingredientes <\/span><\/strong>
\n2 kg. Rabo de buey
\n75 gr. Tocino fresco
\n4 unidades de clavos
\n1 cebolla cortada
\n500 ml. Vino blanco
\n2 dientes de ajo
\n1,5 kg. Tomate Polpa Mutti
\n150 gr. Apio
\n100 gr. Zanahoria
\n25 gr. Pi\u00f1ones
\n20 gr. Pasas de corinto
\n20 gr. Chocolate cobertura 60%
\n50 gr. Aceite de oliva
\nUn poco de harina para rebozar<\/span><\/p>\n

Elaboraci\u00f3n<\/span><\/strong>
\n1<\/span><\/strong>.<\/span><\/span> Despu\u00e9s de cortar el rabo, lo lavamos en agua fr\u00eda y lo secamos completamente.
\n2<\/span><\/strong>.<\/span><\/span> Lo salpimentamos y lo rebozamos en harina.
\n3<\/span><\/strong>.<\/span><\/span> Doramos en la sart\u00e9n con un poco de aceite y reservamos.
\n4<\/span><\/strong>.<\/span><\/span> En una olla grande de buen fondo, rehogamos con el tocino y el aceite: la cebolla, la zanahoria, y la mitad del apio.
\n5<\/span><\/strong>.<\/span><\/span> A\u00f1adimos el rabo con el ajo. Agregamos los clavos y dejamos cocer unos 10 minutos.
\n6<\/span><\/strong>.<\/span><\/span> Vertemos el vino blanco y dejamos evaporar unos 10 minutos. Agregamos el tomate. Cocemos por una hora a fuego muy lento. Pasado ese tiempo, vertemos agua caliente hasta cubrir la carne. Volvemos a tapar y dejamos confitar unas 4 horas a fuego muy bajo.
\n7<\/span><\/strong>.<\/span><\/span> A parte, hervimos durante 5 minutos el resto del apio cortado en cuadritos. Despu\u00e9s de colarlo, lo a\u00f1adimos al resto del guiso, junto a los pi\u00f1ones, y las pasas.\t
\n8<\/span><\/strong>.<\/span><\/span> Comprobar la textura de la carne y el sabor.
\n9<\/span><\/strong>.<\/span><\/span> En los \u00faltimos minutos de cocci\u00f3n agregamos el chocolate cobertura 60%.\t
\n10<\/span><\/strong>.<\/span><\/span> Limpiamos el rabo y lo colocamos en film<\/em> transparente. Realizamos el rollo y enfriamos en nevera hasta que se endurezca. <\/p>\n

<\/span>
\nCrema de patatas l\u00edquida <\/span><\/strong><\/p>\n

Ingredientes<\/span><\/strong><\/span>
\nSal
\n250 gr. Patatas
\n25 gr. Mantequilla
\n80 gr. Nata 38% mg.
\n50 gr. Leche<\/span><\/p>\n

Elaboraci\u00f3n<\/span><\/strong>
\nCocemos la patatas con piel, hasta que la puntilla pase con facilidad. Escurrimos el agua. Las pelamos, cubrimos con leche, nata y mantequilla y las dejamos cocer durante 10 minutos. Termo mixer<\/em>, a\u00f1adir sal y servir. Ya tenemos elaborado el pur\u00e9 de patata. <\/p>\n

<\/span>
\nMontaje del plato<\/span><\/strong>
\nCortamos el rabo que est\u00e1 envuelto en film<\/em> transparente. Lo calentamos al horno durante 10 min a 175\u00ba grados cent\u00edgrados. Por otro lado, vertemos la crema de patata en el centro del plato, ponemos encima la carne del rabo, salseamos, decoramos y listo para servir. \u25a0<\/span><\/p>\n

\n<\/p>\n

<\/span><\/article>\n","protected":false},"excerpt":{"rendered":"

La propuesta de Fabio Morisi, chef de azureazure.com, para elaborar durante las pr\u00f3ximas fiestas. Una receta basada en un plato tradicional de la cocina espa\u00f1ola.<\/p>\n","protected":false},"author":59,"featured_media":16291,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6075,6024],"tags":[],"class_list":["post-21878","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-consejos-recetas-gastronomia","category-gastronomia","category-6075","category-6024","description-off"],"acf":[],"yoast_head":"\nRabo De Toro Con Crema L\u00edquida De Patata - AzureAzure.com<\/title>\n<meta name=\"description\" content=\"La propuesta de Fabio Morisi, chef de azureazure.com, para elaborar durante las pr\u00f3ximas fiestas. 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