{"id":79257,"date":"2024-12-09T10:19:54","date_gmt":"2024-12-09T17:19:54","guid":{"rendered":"https:\/\/www.uchealth.org\/today\/?p=79257"},"modified":"2025-01-27T12:39:45","modified_gmt":"2025-01-27T19:39:45","slug":"es-receta-para-cocinar-carne-de-res-perfecta-para-estofado","status":"publish","type":"post","link":"https:\/\/www.uchealth.org\/today\/es-receta-para-cocinar-carne-de-res-perfecta-para-estofado\/","title":{"rendered":"C\u00f3mo cocinar la carne de res perfecta para estofado + receta de estofado de Burgundy beef con vegetales"},"content":{"rendered":"
<\/div>
\"una
Es hora de reunir a sus amigos. Prepare un saludable y delicioso estofado Burgundy beef con vegetales. Foto: Getty Images.<\/figcaption><\/figure>\n

Es el momento perfecto para preparar un excelente estofado de carne para una reuni\u00f3n previa al partido o una reuni\u00f3n<\/span>\u00a0<\/span>en casa.<\/p>\n

Parece que desde hace mucho tiempo se ha dicho a los cocineros que dorar la carne a alta temperatura “sella los jugos” al cerrar los poros de la carne.<\/p>\n

Eso no sucede.<\/p>\n

Otros factores explican que la carne pierda su humedad en presencia de calor. Lo que hace dorar la carne es crear compuestos de sabor que, a su vez, interact\u00faan para agregar compuestos de sabor sabrosos y complejos a la carne en el plato en s\u00ed. El proceso se llama Reacci\u00f3n de Maillard, en honor a Louise Camille Maillard, quien lo descubri\u00f3 a principios de 1900.<\/p>\n

Cuando los az\u00facares y las prote\u00ednas de la superficie de la carne se encuentran con el calor, se doran. (Lo mismo sucede cuando se carameliza el az\u00facar para hacer dulces, o se dora la parte inferior de las galletas, o se hacen crujientes los bordes de los trozos de verduras asadas. Es todo az\u00facar).<\/p>\n

Por eso, a la hora de hacer un estofado, se recomienda dorar los peque\u00f1os trozos de carne en tandas. Si se amontonan, hacen que la reacci\u00f3n de Maillard sea ineficaz al bajar el fuego y reducir el dorado. En algunos casos, el amontonamiento crea vapor; la superficie de la carne “suda” y el Maillard no puede funcionar.<\/p>\n

Por cierto, la p\u00e9rdida de humedad en la carne es una funci\u00f3n de las fibras de la musculatura de la carne que expulsan la humedad debido a un exceso de calor durante demasiado tiempo.<\/p>\n

Si considera que el sabor y la textura ricos del estofado de carne de res corresponden a un alto contenido de grasa y calor\u00edas, le invitamos a consultar los datos nutricionales de esta receta. Ambos son bajos. La receta proviene de una colecci\u00f3n desarrollada y publicada por la American Diabetes Association (Asociaci\u00f3n Americana de la Diabetes) y fue elaborada por una dietista registrada y una enfermera.<\/p>\n

Estofado de burgundy beef con vegetales <\/strong><\/h2>\n

Receta de “The Disease Prevention Cookbook” (“El Recetario para la Prevenci\u00f3n de Enfermedades”) de Clara Schneider; rinde 6 porciones.<\/p>\n

Ingredientes<\/strong><\/h3>\n

1 1\/2 libras de redondo de ternera<\/p>\n

1 cucharada de aceite vegetal<\/p>\n

1 cucharadita de hojas de tomillo seco<\/p>\n

1\/2 cucharadita de sal<\/p>\n

1\/2 cucharadita de pimienta<\/p>\n

1 lata o caja de 13 3\/4 onzas de caldo de res<\/p>\n

1\/2 taza de vino tinto de buena calidad (ver nota)<\/p>\n

3 dientes de ajo grandes, pelados y triturados<\/p>\n

1 1\/2 tazas de zanahorias baby<\/p>\n

1 taza de cebollita tierna congelada<\/p>\n

2 cucharadas de maicena, disueltas en 2 cucharadas de agua<\/p>\n

Paquete de 8 onzas de ch\u00edcharos dulces congelados<\/p>\n

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

Recortar la grasa de la carne de res y cortarla en trozos de \u00bd pulgada. En una cazuela de hierro fundido o una olla grande y pesada, calentar el aceite a fuego medio-alto hasta que est\u00e9 caliente. Agregar la carne (en dos tandas) y dorarla de manera uniforme, revolviendo o volteando ocasionalmente. Una vez que la segunda tanda est\u00e9 dorada, escurrir la grasa. Sazonar con tomillo, sal y pimienta. Incorporar el caldo, el vino y el ajo. Llevar a ebullici\u00f3n; reducir el fuego a bajo.<\/p>\n

Cubrir bien y dejar hervir a fuego lento durante 1 hora y media. Agregar las zanahorias y las cebollas. Cubrir y continuar cocinando durante 35-40 minutos o hasta que la carne como las verduras est\u00e9n tiernas.<\/p>\n

Llevar el estofado de carne a un hervor moderado a fuego medio-alto. Agregar la mezcla de maicena; cocinar y revolver durante 1 minuto. Incorporar los sugar-snap peas (chicharos dulces). Reducir el fuego a medio y cocinar durante 3 o 4 minutos, o hasta que los ch\u00edcharos dulces est\u00e9n suficientemente calientes.<\/p>\n

(Nota: Si no consume alcohol o no utiliza vino en su cocina, puede sustituirlo por una cantidad igual de 100 % jugo de cereza agria [no \u201cnegra\u201d] en lugar del vino tinto.)<\/p>\n

Informaci\u00f3n nutricional por porci\u00f3n: 220 calor\u00edas, 6 g de grasa total (1.4 g de grasa saturada), 50 mg de colesterol, 567 mg de sodio, 11 g de carbohidratos, 3 g de fibra diet\u00e9tica, 29 g de prote\u00edna.<\/em><\/p>\n

Sobre Bill St. John: Bill 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 Canal 4, y a nivel nacional para el peri\u00f3dico Chicago Tribune Newspapers y la revista Wine & Spirits. Nativo de Denver, vive en su ciudad natal. Puede contactar a Bill en billstjohn@gmail.com.<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Es el momento perfecto para preparar un excelente estofado de carne para una reuni\u00f3n previa al partido o una reuni\u00f3n\u00a0en casa. Parece que desde hace mucho tiempo se ha dicho a los cocineros que dorar la carne a alta temperatura “sella los jugos” al cerrar los poros de la carne. Eso no sucede. Otros factores […]<\/p>\n","protected":false},"author":2197,"featured_media":18483,"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":[9131,9132,9212],"class_list":["post-79257","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-espanol","tag-recetas","tag-traducciones-en-espanol","tag-vida-saludable"],"acf":[],"yoast_head":"\nPrepare la carne de res perfecta para estofado. 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Pruebe esta receta. - UCHealth Today","isPartOf":{"@id":"https:\/\/www.uchealth.org\/today\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.uchealth.org\/today\/es-receta-para-cocinar-carne-de-res-perfecta-para-estofado\/#primaryimage"},"image":{"@id":"https:\/\/www.uchealth.org\/today\/es-receta-para-cocinar-carne-de-res-perfecta-para-estofado\/#primaryimage"},"thumbnailUrl":"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2018\/09\/13122320\/Beef-Burgundy-and-Vegetable-Stew-sized.webp","datePublished":"2024-12-09T17:19:54+00:00","dateModified":"2025-01-27T19:39:45+00:00","description":"Pruebe un saludable y delicioso estofado Burgundy Beef con vegetales, junto con estos consejos para perfeccionar la carne.","breadcrumb":{"@id":"https:\/\/www.uchealth.org\/today\/es-receta-para-cocinar-carne-de-res-perfecta-para-estofado\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.uchealth.org\/today\/es-receta-para-cocinar-carne-de-res-perfecta-para-estofado\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.uchealth.org\/today\/es-receta-para-cocinar-carne-de-res-perfecta-para-estofado\/#primaryimage","url":"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2018\/09\/13122320\/Beef-Burgundy-and-Vegetable-Stew-sized.webp","contentUrl":"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2018\/09\/13122320\/Beef-Burgundy-and-Vegetable-Stew-sized.webp","width":1200,"height":918,"caption":"It's tailgate time. 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He writes and teaches about restaurants, wine, food & wine, the history of the cuisines of several countries (France, Italy, Spain, Belgium, and the USA), about religion and its nexus with food, culture, history, or philosophy, and on books, travel, food writing, op-ed, and language. Bill has lent (and lends) his subject matter expertise to such outlets as The Rocky Mountain News, The Denver Post, The Chicago Tribune, 5280 Magazine, and for various entities such as food markets, wine shops, schools & hospitals, and, for its brief life, Microsoft\u2019s sidewalk.com. In 2001 he was nominated for a James Beard Award in Journalism for his 12 years of writing for Wine & Spirits Magazine. Bill's experience also includes teaching at Regis University and the University of Chicago and in classrooms of his own devising; working as on-air talent with Denver's KCNC-TV, where he scripted and presented a travel & lifestyle program called \"Wine at 45\"; a one-week stint as a Trappist monk; and offering his shoulder as a headrest for Julia Child for 20 minutes. 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