{"id":471401,"date":"2002-11-13T00:00:00","date_gmt":"2002-11-13T00:00:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20021112\/renstek-med-appelsalsa\/"},"modified":"2016-07-07T11:55:07","modified_gmt":"2016-07-07T11:55:07","slug":"renstek-med-appelsalsa","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20021113\/renstek-med-appelsalsa\/","title":{"rendered":"Renstek med \u00e4ppelsalsa"},"content":{"rendered":"
\n
\n
\n

Du beh\u00f6ver<\/h2>\n
\n
    \n
  • renstek<\/span> urbenad och n\u00e4tad<\/span><\/li>\n<\/ul>\n

    Till marinad:<\/h3>\n

    3 dl r\u00f6dvin<\/span>
    \n 15 st enb\u00e4r<\/span> hackade<\/span>
    \n 2 st lagerblad<\/span> smulade<\/span>
    \n 1 st l\u00f6k<\/span> hackad gul<\/span>
    \n 0.5 dl olja<\/span> <\/p>\n

    Till br\u00e4sering:<\/h3>\n

    2 msk matolja<\/span> salt och peppar<\/span>
    \n 1 st l\u00f6k<\/span> skivad gul<\/span>
    \n 15 st enb\u00e4r<\/span> hackade<\/span>
    \n 2 st timjan<\/span> kvistar f\u00e4rsk eller 1 tsk torkad<\/span>
    \n 2 dl r\u00f6dvin<\/span>
    \n vatten<\/span> ca 5 dl<\/span><\/p>\n

    Till mesosts\u00e5s:<\/h3>\n

    2 dl mellangr\u00e4dde<\/span>
    \n 100 g mesost<\/span>
    \n 2 msk maizenaredning<\/span> ljus<\/span>
    \n 0.5 tsk salt<\/span>
    \n 1 krm vitpeppar<\/span> <\/p>\n

    Servera med \u00e4ppelsalsa:<\/h3>\n

    4 st \u00e4pplen<\/span> h\u00e5rda<\/span>
    \n 1 st r\u00f6dl\u00f6k<\/span>
    \n 0.5 st r\u00f6d chili<\/span>
    \n 2 msk matolja<\/span>
    \n 2 msk \u00e4ppelcidervin\u00e4ger<\/span>
    \n 2 msk honung<\/span>
    \n 0.5 tsk salt<\/span>
    \n 0.5 dl salladsl\u00f6k<\/span> fint skuren eller<\/span>
    \n purjol\u00f6k<\/span>\n <\/div>\n<\/p><\/div>\n

    \n

    G\u00f6r s\u00e5 h\u00e4r<\/h2>\n
    \n
    1<\/div>\n
    \n 1. Blanda ingredienserna till marinaden. L\u00e4gg steken i en plastp\u00e5se och h\u00e4ll i marinaden. Knyt igen och l\u00e4gg in den i kylen \u00f6ver natten, v\u00e4nd den n\u00e5gra g\u00e5nger under marineringen.\n <\/div>\n<\/p><\/div>\n
    \n
    2<\/div>\n
    \n 2. Ta steken ur marinaden. Hetta upp en stekgryta och h\u00e4ll i oljan. Bryn steken runt om, salta och peppra. L\u00e4gg i ny l\u00f6k och nya enb\u00e4r samt timjan. H\u00e4ll p\u00e5 r\u00f6dvin och vatten. V\u00e4tskan ska st\u00e5 upp p\u00e5 knappt halva steken.\n <\/div>\n<\/p><\/div>\n
    \n
    3<\/div>\n
    \n 3. Stick in en stektermometer och l\u00e4gg p\u00e5 ett lock. L\u00e5t steken br\u00e4sera, det vill s\u00e4ga sm\u00e5koka under lock tills termometern visar 60 grader. Det tar cirka 40 minuter.\n <\/div>\n<\/p><\/div>\n
    \n
    4<\/div>\n
    \n 4. Lyft upp steken och sila \u00f6ver skyn i en mindre kastrull. Tills\u00e4tt gr\u00e4dde och koka ihop s\u00e5sen i cirka 5 minuter. Red av med maizenaredning. Vispa i mesosten, men var f\u00f6rsiktig, sockret i mes-osten g\u00f6r att s\u00e5sen l\u00e4tt br\u00e4nner. Smaka av med salt och peppar.\n <\/div>\n<\/p><\/div>\n
    \n
    5<\/div>\n
    \n 5. Avl\u00e4gsna n\u00e4tet p\u00e5 steken och skiva upp den. Servera med mesosts\u00e5s, \u00e4ppelsalsa och ett gott potatismos, g\u00e4rna gjort p\u00e5 mandelpotatis.\n <\/div>\n<\/p><\/div>\n
    \n
    6<\/div>\n
    <\/div>\n<\/p><\/div>\n
    \n
    7<\/div>\n
    \n S\u00e5 g\u00f6r du \u00e4ppelsalsan:\n <\/div>\n<\/p><\/div>\n
    \n
    8<\/div>\n
    \n Beh\u00e5ll skalet p\u00e5 \u00e4pplena och t\u00e4rna dem och blanda med \u00f6vriga ingredienser.\n <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Du beh\u00f6ver renstek urbenad och n\u00e4tad Till marinad: 3 dl r\u00f6dvin 15 st enb\u00e4r hackade 2 st lagerblad smulade 1 st l\u00f6k hackad gul 0.5…<\/p>\n","protected":false},"author":1,"featured_media":471402,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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