{"id":74803,"date":"2024-04-23T15:49:17","date_gmt":"2024-04-23T21:49:17","guid":{"rendered":"https:\/\/www.uchealth.org\/today\/?p=74803"},"modified":"2024-04-23T15:49:17","modified_gmt":"2024-04-23T21:49:17","slug":"es-pierna-de-cordero-asada-para-pascua-o-pesaj","status":"publish","type":"post","link":"https:\/\/www.uchealth.org\/today\/es-pierna-de-cordero-asada-para-pascua-o-pesaj\/","title":{"rendered":"Pierna de cordero asada para Pascua o P\u00e9saj"},"content":{"rendered":"
<\/div>
\"La
La pierna de cordero asada es un plato perfecto para cualquier ocasi\u00f3n especial. Foto: Getty Images.<\/figcaption><\/figure>\n

Por tradici\u00f3n, Pascua y P\u00e9saj comparten un par de alimentos en com\u00fan: el cordero y el huevo. Los platos de Seder de Pesaj contienen ambos (en forma de hueso de pata, com\u00fanmente de cordero, y un huevo cocido), y muchas familias cristianas asan una pierna de cordero para su cena despu\u00e9s de la b\u00fasqueda de huevos en el d\u00eda de Pascua.<\/p>\n

La receta aqu\u00ed es para una pierna de cordero asada, una preparaci\u00f3n que mi hermano, Marc, y yo hemos hecho docenas de veces a lo largo de los a\u00f1os para cenar los domingos, incluidos algunos domingos de Pascua.<\/p>\n

Marc ha vivido en el extranjero durante poco menos de 30 a\u00f1os y muchas de esas cenas dominicales tuvieron lugar en Francia. Por lo tanto, comenzamos a llamar a nuestra receta de pierna de cordero asada “gigot”, su nombre franc\u00e9s. Por tradici\u00f3n, Marc y yo llamamos al asado del domingo “el gigot”.<\/p>\n

Esta receta para el gigot de San Juan, aprendida primero de Marc y luego modificada por m\u00ed, es en s\u00ed misma un evento casi religioso para nosotros. No lo hacemos simplemente para cenar cordero.<\/p>\n

A continuaci\u00f3n, unas notas sobre el vino, espec\u00edficamente para esta comida para la cual muchos de nosotros combinamos nuestro cordero con vinos especiales.<\/p>\n

Los vinos tintos ricos, intensos, t\u00e1nicos y de color profundo son la elecci\u00f3n adecuada para acompa\u00f1ar el cordero asado. El cordero es una carne roja tan “dulce”, con un sabor completamente desarrollado, generalmente alta en grasa, que su mejor combinaci\u00f3n para el paladar es un vino que suavice esa grasa y se empareje con esa riqueza. Es decir, un gran vino tinto.<\/p>\n

Cuando se consumen juntos, los taninos del vino tinto eliminan la impresi\u00f3n oleaginosa de grasa, mientras que la grasa suaviza el agarre astringente del tanino. Literalmente se estallan unos a otros, una experiencia \u00fanica.<\/p>\n

Finalmente, para el postre, una combinaci\u00f3n de vino para los Peeps, con su mirada mal\u00e9vola y directa, en forma de pollitos de “producto de malvavisco” tan dulces que hacen temblar los dientes. Los Peeps son una especie de espuma hecha de az\u00facar, jarabe de ma\u00edz y gelatina, luego salpicada con m\u00e1s az\u00facar. Son como un eructo envuelto en papel de lija.<\/p>\n

Como postre, su \u00fanica combinaci\u00f3n de vino puede ser aquel que sea tan dulce como ellos: un vino de cosecha tard\u00eda, seguramente, quiz\u00e1s un llamado “vino de hielo”. La mayor\u00eda de las regiones vitivin\u00edcolas de clima fresco en el mundo producen este tipo de vinos de postre, especialmente a partir de la uva riesling.<\/p>\n

Sin embargo, son a\u00fan mejores con los dulces jellybeans.<\/p>\n

Gigot d\u2019Agneau (pierna de cordero asada)<\/strong><\/h2>\n

Porciones 6-10<\/p>\n

Ingredientes:<\/p>\n

1 pierna de cordero con hueso, de 5 a 8 libras
\n6 dientes de ajo, pelados y machacados con el lado de un cuchillo<\/p>\n

3 ramitas largas de romero fresco as\u00ed como hojas desprendidas y los palitos sobrantes<\/p>\n

2 cucharaditas de miel<\/p>\n

3 cucharadas de mostaza de Dij\u00f3n<\/p>\n

2 cucharaditas de aceite de oliva virgen extra arom\u00e1tico<\/p>\n

1 1\/2 cucharaditas de sal kosher 1 cucharadita de pimienta negra reci\u00e9n molida<\/p>\n

Instrucciones:<\/strong><\/h3>\n

Precaliente el horno a 400 grados Fahrenheit (200 grados Celsius). Lave y seque la pierna de cordero. Corte cualquier exceso de grasa, pero no quite toda la grasa visible (durante el asado, un poco de grasa derretida agrega mucho sabor). Haga de 6 a 10 cortes en la carne de la pierna, aproximadamente a una pulgada de longitud y profundidad.<\/p>\n

Haga una pasta con todos los ingredientes restantes y unte la pasta a la pierna por todos lados, empujando la pasta dentro de los cortes.<\/p>\n

Coloque la pierna en una bandeja de hornear poco profunda (si tiene una rejilla baja para la bandeja, \u00fasela) y vierta 1\/2 taza de agua o vino blanco alrededor de la pierna. Col\u00f3quela en el horno y \u00e1sela durante 10 minutos, luego baje la temperatura a 300 grados y contin\u00fae asando hasta que un term\u00f3metro insertado en la parte m\u00e1s gruesa de la carne (sin tocar el hueso) registre 125 grados para t\u00e9rmino medio (aproximadamente de 15 a 20 minutos por libra dependiendo de su horno y la temperatura del cordero al principio de colocarla en el horno). Coloque la pierna en una tabla de cortar y d\u00e9jala reposar; la “cocci\u00f3n residual” aumentar\u00e1 la temperatura a unos 130 grados o un t\u00e9rmino medio.<\/p>\n

Puede que prefiera el cordero bien cocido y tierno. En ese caso, reduzca la temperatura de cocci\u00f3n a largo plazo a 250 grados y coc\u00ednela hasta que la temperatura interna registre 140 grados (aproximadamente media hora o m\u00e1s por libra), luego d\u00e9jela reposar el cordero otros 15 minutos en la tabla de cortar.<\/p>\n

En cualquier caso, los jugos que rodean la pierna sirven como salsa para las rodajas, o puede colarlos y luego reducirlos para obtener un glaseado.<\/p>\n

Bill St. John ha escrito y ense\u00f1ado sobre restaurantes, comida, cocina y vino durante m\u00e1s de 40 a\u00f1os, localmente para Rocky Mountain News, The Denver Post y KCNC-TV Channel 4, a nivel nacional para Chicago Tribune Newspapers y la revista Wine & Spirits. \u00c9l es nativo de Denver y vive en su ciudad natal. Puede contactar a Bill en billstjohn@gmail.com<\/p>\n","protected":false},"excerpt":{"rendered":"

Por tradici\u00f3n, Pascua y P\u00e9saj comparten un par de alimentos en com\u00fan: el cordero y el huevo. Los platos de Seder de Pesaj contienen ambos (en forma de hueso de pata, com\u00fanmente de cordero, y un huevo cocido), y muchas familias cristianas asan una pierna de cordero para su cena despu\u00e9s de la b\u00fasqueda de […]<\/p>\n","protected":false},"author":2197,"featured_media":50831,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[9192],"tags":[9132],"class_list":["post-74803","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-espanol","tag-traducciones-en-espanol"],"acf":[],"yoast_head":"\nPierna de cordero asada para Pascua o P\u00e9saj - 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