{"id":1363,"date":"2013-03-22T17:06:30","date_gmt":"2013-03-22T17:06:30","guid":{"rendered":"http:\/\/www.antonioabad.es\/?page_id=1363"},"modified":"2025-11-21T12:07:14","modified_gmt":"2025-11-21T12:07:14","slug":"roast-beef-a-la-inglesa","status":"publish","type":"page","link":"https:\/\/www.antonioabad.es\/?page_id=1363","title":{"rendered":"Roast beef a la inglesa"},"content":{"rendered":"<p><a href=\"http:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/03\/roast-beef-a-la-inglesa.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-1362\" title=\"roast beef a la inglesa\" src=\"http:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/03\/roast-beef-a-la-inglesa-300x199.jpg\" alt=\"\" width=\"300\" height=\"199\" srcset=\"https:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/03\/roast-beef-a-la-inglesa-300x199.jpg 300w, https:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/03\/roast-beef-a-la-inglesa.jpg 364w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\"><div class=\"ezcol ezcol-one-third\">\n<p>Para 4 personas:<\/p>\n<p>800 gr. de lomo alto<br \/>\nAceite<br \/>\nPimienta<br \/>\n1 vasito de co\u00f1ac<br \/>\nSal<br \/>\n<\/div> <div class=\"ezcol ezcol-two-third ezcol-last\">\n* Poner la carne, previamente atada para que no se deforme, en una cazuela o fuente de horno, untar con aceite, sazonar con abundante pimienta e introducir en el horno muy caliente<\/p>\n<p style=\"text-align: justify;\">* Dorar por todos los lados, dando vueltas a menudo para que tome un color uniforme<\/p>\n<p style=\"text-align: justify;\">* Cuando est\u00e9 bien dorada, ba\u00f1ar con un vasito de co\u00f1ac y continuar el asado hasta los 35 minutos.<\/p>\n<p style=\"text-align: justify;\">* Si el fondo tiende a reducirse o secarse, a\u00f1adir un poco de caldo caliente.<\/p>\n<p style=\"text-align: justify;\">* Sazonar pocos minutos antes de sacar del horno<\/p>\n<p style=\"text-align: justify;\">* Servir sobre una fuente bien caliente. Dejar reposar la carne durante unos 10 minutos y trinchar en filetes que deber\u00e1n haber quedado uniformemente de color rosado<br \/>\n<\/div><div class=\"ezcol-divider\"><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":221,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1363","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/1363","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1363"}],"version-history":[{"count":9,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/1363\/revisions"}],"predecessor-version":[{"id":2357,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/1363\/revisions\/2357"}],"up":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/221"}],"wp:attachment":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1363"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}