{"id":1438,"date":"2021-02-21T10:00:54","date_gmt":"2021-02-21T09:00:54","guid":{"rendered":"https:\/\/grainsdselgrainsdimage.fr\/?p=1438"},"modified":"2021-03-06T16:54:02","modified_gmt":"2021-03-06T15:54:02","slug":"fricassee-de-jarret-de-veau-flambee-au-rhum","status":"publish","type":"post","link":"https:\/\/grainsdselgrainsdimage.fr\/?p=1438","title":{"rendered":"Fricass\u00e9e de jarret de veau flamb\u00e9e au rhum"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"1438\" class=\"elementor elementor-1438\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-acd782d elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"acd782d\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-3a63f3b2\" data-id=\"3a63f3b2\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-18305a63 elementor-widget elementor-widget-shortcode\" data-id=\"18305a63\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"shortcode.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-shortcode\"><style>\n    #zrdn-recipe-container {background-color:#ffffff;}#zrdn-recipe-container {border-color:#000000;}#zrdn-recipe-container, #zrdn-recipe-container h2, #zrdn-recipe-container h3, #zrdn-recipe-container h4 {color:#000000;}                   #zrdn-recipe-container ol.zrdn-bordered li:before,\n            #zrdn-recipe-container ul.zrdn-bordered li:before{\n                border: 2px solid #000000;\n                color: #000000;\n            }\n            #zrdn-recipe-container ol.zrdn-solid li:before,\n            #zrdn-recipe-container ul.zrdn-solid li:before{\n                background-color: #000000;\n            }\n            #zrdn-recipe-container ul.bullets li:before,\n            #zrdn-recipe-container ol.zrdn-counter li:before,\n            #zrdn-recipe-container ul.zrdn-counter li:before {\n                color: #000000;\n            }\n            #zrdn-recipe-container .zrdn-tag-item a, #zrdn-recipe-container .zrdn-tag-item{\n                color:#000000;\n            }\n       #zrdn-recipe-container {border-style:initial;}#zrdn-recipe-container a {color:#000000;}#zrdn-recipe-container {border-width:0px;}#zrdn-recipe-container {border-color:#000000;}#zrdn-recipe-container {border-radius:0px;}.zrdn-notes-label {display:none;}.zrdn-ingredients-label {display:none;}\n<\/style>\n<div id=\"zrdn-recipe-container\" class=\"default zrdn-recipe-23 zrdn-jump-to-link\" >\n    <div class=\"zrdn-block zrdn-block-100\">\n\t<div class=\"zrdn-block-wrap zrdn-recipe_title\"  ><h2 class=\"zrdn-element_recipe_title\">Fricass\u00e9e de jarret de veau flamb\u00e9e au rhum<\/h2>\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-recipe_image\"  >\t        <div class=\"zrdn-recipe-image  zrdn-element_recipe_image\">\n            \t    <\/div>\n\t<\/div>\n<div class=\"zrdn-block-wrap zrdn-divider\"  ><div class=\"zrdn-block-divider\"><\/div><\/div>\n<div class=\"zrdn-block-wrap zrdn-details\"  >\n\n\t<div class=\"zrdn-details-item zrdn-prep-time\">\n        <div class=\"zrdn-recipe-label\">\n\t        Temps de pr\u00e9paration        <\/div>\n        <div class=\"zrdn-value zrdn-element_prep_time\">25 minutes<\/div>\n\t<\/div>\n\n\t<div class=\"zrdn-details-item zrdn-cook-time\">\n        <div class=\"zrdn-recipe-label\">\n\t        Temps de cuisson        <\/div>\n        <div class=\"zrdn-value zrdn-element_cook_time\">1 heure, 30 minutes<\/div>\n\t<\/div>\n\n\n\t<div class=\"zrdn-details-item zrdn-total-time\">\n        <div class=\"zrdn-recipe-label\">\n\t        Temps total        <\/div>\n        <div class=\"zrdn-value zrdn-element_total_time\">1 heure, 55 minutes<\/div>\n\t<\/div>\n\n\n\n\n\n\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-ingredients\"  ><h3 class=\"zrdn-recipe-label zrdn-ingredients-label\">\n    Ingr\u00e9dients<\/h3>\n\n\n<ul class=\"zrdn-list zrdn-ingredients-list nobullets zrdn-element_ingredients\">\n            <li>...6 personnes\r<\/li>\n\n            \n            <li>1,4 kg de jarret de veau\r<\/li>\n\n            \n            <li>1 cuill\u00e8re \u00e0 soupe de farine\r<\/li>\n\n            \n            <li>2 oignons\r<\/li>\n\n            \n            <li>1 petit piment vert\r<\/li>\n\n            \n            <li>4 tomates\r<\/li>\n\n            \n            <li>1 verre de Rhum brun\r<\/li>\n\n            \n            <li>1 cube de bouillon\r<\/li>\n\n            \n            <li>1 gousse d'ail hach\u00e9\r<\/li>\n\n            \n            <li>thym, laurier, persil\r<\/li>\n\n            \n            <li>1 citron, \r<\/li>\n\n            \n            <li>oignons verts\r<\/li>\n\n            \n            <li>sel, poivre.<\/li>\n\n            <\/ul>\n\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-instructions\"  >    <h3 class=\"zrdn-recipe-label zrdn-instructions-label\">\n        Instructions    <\/h3>\n<ol class=\"zrdn-list zrdn-instructions-list numbers  zrdn-element_instructions\">\n\t\t            <li>Farinez l\u00e9g\u00e8rement les tranches de jarret de veau; chauffez l'huile dans une cocotte. Faites-y dorer la viande sur toutes les faces. Salez, poivrez, puis ajoutez l'oignon hach\u00e9, le thym, le laurier.\r<\/li>\n\t\t\n\t\t            <li>Flambez avec le rhum; compl\u00e9tez avec les tomates en petits d\u00e9s.\r<\/li>\n\t\t\n\t\t            <li>Mouillez avec de l'eau \u00e0 hauteur des morceaux, ajoutez le cube de bouillon.\r<\/li>\n\t\t\n\t\t            <li>Faites cuire \u00e0 feu tr\u00e8s doux 90 min. environ. Rajoutez un peu d'eau de temps en temps si n\u00e9cessaire.\r<\/li>\n\t\t\n\t\t            <li>5 min. avant la fin de la cuisson, ajoutez \u00e0 la sauce le zeste du citron r\u00e2p\u00e9, l'ail et le piment \u00e9cras\u00e9s. \r<\/li>\n\t\t\n\t\t            <li>Saupoudrez de persil hach\u00e9 et de tiges d'oignons cisel\u00e9es. Servez avec du riz blanc.<\/li>\n\t\t<\/ol><\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-50\">\n\t<div class=\"zrdn-block-wrap zrdn-copyright\"  >&copy;&nbsp;2026 GabAz\n<\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-50\">\n\t<div class=\"zrdn-block-wrap zrdn-notes\"  ><\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-0 print\">\n\t<div class=\"zrdn-block-wrap zrdn-permalink\"  ><\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-0\">\n\t<div class=\"zrdn-block-wrap zrdn-jsonld\"  ><script type=\"application\/ld+json\">\n    {\"@context\":\"http:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"description\":\"Fricass\\u00e9e de jarret de veau flamb\\u00e9e au rhum\",\"image\":[\"https:\\\/\\\/grainsdselgrainsdimage.fr\\\/wp-content\\\/uploads\\\/2021\\\/02\\\/Fricasse\\u0301e-de-Jarret-de-Veau-flambe\\u0301e-au-Rhum-250x250.jpg?v=1619266537\",\"https:\\\/\\\/grainsdselgrainsdimage.fr\\\/wp-content\\\/uploads\\\/2021\\\/02\\\/Fricasse\\u0301e-de-Jarret-de-Veau-flambe\\u0301e-au-Rhum-1080x900.jpg?v=1619266537\",\"https:\\\/\\\/grainsdselgrainsdimage.fr\\\/wp-content\\\/uploads\\\/2021\\\/02\\\/Fricasse\\u0301e-de-Jarret-de-Veau-flambe\\u0301e-au-Rhum-1080x900.jpg?v=1619266537\"],\"recipeIngredient\":[\"...6 personnes\\r\",\"1,4 kg de jarret de veau\\r\",\"1 cuill\\u00e8re \\u00e0 soupe de farine\\r\",\"2 oignons\\r\",\"1 petit piment vert\\r\",\"4 tomates\\r\",\"1 verre de Rhum brun\\r\",\"1 cube de bouillon\\r\",\"1 gousse d'ail hach\\u00e9\\r\",\"thym, laurier, persil\\r\",\"1 citron, \\r\",\"oignons verts\\r\",\"sel, poivre.\"],\"name\":\"Fricass\\u00e9e de jarret de veau flamb\\u00e9e au rhum\",\"recipeCategory\":\"Veau\",\"cookTime\":\"PT1H30M\",\"prepTime\":\"PT0H25M\",\"recipeInstructions\":[\"Farinez l\\u00e9g\\u00e8rement les tranches de jarret de veau; chauffez l'huile dans une cocotte. 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