{"id":1197,"date":"2024-01-06T17:38:28","date_gmt":"2024-01-06T15:38:28","guid":{"rendered":"http:\/\/www.recetas-es.top\/?p=1197"},"modified":"2024-01-06T17:38:29","modified_gmt":"2024-01-06T15:38:29","slug":"asado-muerto-la-receta-clasica-de-un-plato-sencillo-y-sabroso","status":"publish","type":"post","link":"https:\/\/www.recetas-es.top\/?p=1197","title":{"rendered":"Asado muerto: la receta cl\u00e1sica de un plato sencillo y sabroso"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\" id=\"pf-title\"><\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">receta<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Preparaci\u00f3n:&nbsp;<strong>15&nbsp;min<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cocci\u00f3n:&nbsp;<strong>60 min<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dificultad:&nbsp;<strong>F\u00e1cil<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dosis para:&nbsp;<strong>6-8 personas<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/11\/Arrosto-morto-1200x675.jpg\" alt=\"Imagen\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1200px; --smush-placeholder-aspect-ratio: 1200\/675;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/11\/Arrosto-morto-1200x675.jpg\" alt=\"Imagen\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">ingredientes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Arista<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 kg aproximadamente<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Caldo de vegetales<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">700ml<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Zanahorias<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">250 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cebolla<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">250 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aceite de oliva virgen extra<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3 cucharadas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Romero<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">q.b.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Venta<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">q.b.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">beb\u00e9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">q.b.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El<strong>asado muerto<\/strong>\u00a0es un\u00a0<strong>segundo plato<\/strong>\u00a0sabroso y Carne suculenta, perfecta para un almuerzo familiar de domingo o para ocasiones festivas. F\u00e1cil de hacer y de \u00e9xito garantizado, te permitir\u00e1 llevar a la mesa un asado ligero y muy sugerente, para acompa\u00f1ar con\u00a0patatas asadas\u00a0o una guarnici\u00f3n. plato de verduras que prefieras. Se le llama &#8220;muerto&#8221; por una cocci\u00f3n lenta y a\u00a0<strong>fuego muy lento<\/strong>, y por el color ligeramente marr\u00f3n que adquiere el plato al final de la cocci\u00f3n.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En nuestra receta hemos elegido<strong>lomo de cerdo<\/strong>&nbsp;que, una vez atado con hilo de cocina para mantener su forma, se dora en una sart\u00e9n con una base de hierbas y zanahorias, luego se cocina con la adici\u00f3n de caldo de verduras caliente. Para obtener un resultado tierno que casi se derrite en la boca, roc\u00ede la carne con frecuencia con caldo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para que el asado quede especialmente&nbsp;<strong>sabroso<\/strong>&nbsp;y dorado en la superficie, d\u00f3ralo bien en una sart\u00e9n con aceite, d\u00e1ndole la vuelta por todos lados con pinzas para evitar perforar la carne y hacer que se escapen los jugos. Una vez cortado en rodajas, espolvorearlo con la salsa de cocci\u00f3n, dejarlo tal cual o licuarlo y pasarlo por un colador para obtener un resultado m\u00e1s envolvente.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Descubre c\u00f3mo preparar el asado de muerto siguiendo el procedimiento y consejos paso a paso. Prueba tambi\u00e9n elcerdo asado al horno\u00a0y\u00a0el de porchetta.&lt; \/span><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">C\u00f3mo preparar asado muerto<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/11\/Arrosto-morto_preparare_verdure_1-1024x576.jpg\" alt=\"\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/576;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/11\/Arrosto-morto_preparare_verdure_1-1024x576.jpg\" alt=\"\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Crea el fondo para el asado muerto lavando, pelando y cortando las zanahorias en cubitos. Pelar, cortar la cebolla en dos y luego cortarla en rodajas1.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/11\/Arrosto-morto_preparare_verdure_2-1024x576.jpg\" alt=\"\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/576;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/11\/Arrosto-morto_preparare_verdure_2-1024x576.jpg\" alt=\"\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 2<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vierta tres cucharadas de aceite de oliva virgen extra en una sart\u00e9n de fondo grueso y bordes altos. Una vez caliente, transfiera primero las zanahorias y luego las cebollas, cocine a fuego medio durante unos 3 minutos.2.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/11\/Arrosto-morto_preparare_carne_3-1024x576.jpg\" alt=\"\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/576;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/11\/Arrosto-morto_preparare_carne_3-1024x576.jpg\" alt=\"\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 3<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Quitar el exceso de grasa de la carne, colocar unas ramitas de romero encima antes de atar la carne con hilo de cocina.3.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/11\/Arrosto-morto_cuocere_arrosto_4-1024x576.jpg\" alt=\"\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/576;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/11\/Arrosto-morto_cuocere_arrosto_4-1024x576.jpg\" alt=\"\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Etapa 4<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Transfiera la carne a la sart\u00e9n.4.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/11\/Arrosto-morto_cuocere_arrosto_5-1024x576.jpg\" alt=\"\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/576;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/11\/Arrosto-morto_cuocere_arrosto_5-1024x576.jpg\" alt=\"\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 5<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dorar por todos lados, aumentando el fuego al m\u00e1ximo para sellar la carne.5.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/11\/Arrosto-morto_cuocere_arrosto_6-1024x576.jpg\" alt=\"\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/576;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/11\/Arrosto-morto_cuocere_arrosto_6-1024x576.jpg\" alt=\"\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 6<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vuelva a poner el fuego a medio y cocine, rociando la carne frecuentemente con el caldo durante unos 45 minutos.6.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/11\/Arrosto-morto_cuocere_arrosto_7-1024x576.jpg\" alt=\"\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/576;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/11\/Arrosto-morto_cuocere_arrosto_7-1024x576.jpg\" alt=\"\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 7<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Voltee la carne de vez en cuando para que se cocine uniformemente.7.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/11\/Arrosto-morto_cuocere_arrosto_8-1024x576.jpg\" alt=\"\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/576;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/11\/Arrosto-morto_cuocere_arrosto_8-1024x576.jpg\" alt=\"\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 8<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cuando la carne est\u00e9 completamente cocida y los jugos de la cocci\u00f3n se reduzcan, apaga el fuego.8.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/11\/Arrosto-morto_tagliare_arrosto_9-1024x576.jpg\" alt=\"\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/576;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/11\/Arrosto-morto_tagliare_arrosto_9-1024x576.jpg\" alt=\"\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Transfiera la carne a la tabla de cortar, espere unos minutos y luego retire el hilo.9.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/11\/Arrosto-morto_tagliare_arrosto_10-1024x576.jpg\" alt=\"\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/576;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/11\/Arrosto-morto_tagliare_arrosto_10-1024x576.jpg\" alt=\"\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 10<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cortar el asado en rodajas y colocarlo en una bandeja para servir.10.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/11\/Arrosto-morto_condire_arrosto_11-1024x576.jpg\" alt=\"\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/576;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/11\/Arrosto-morto_condire_arrosto_11-1024x576.jpg\" alt=\"\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 11<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sazone con los jugos de cocci\u00f3n de zanahoria y cebolla.11.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/11\/Arrosto-morto-1024x576.jpg\" alt=\"\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/576;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/11\/Arrosto-morto-1024x576.jpg\" alt=\"\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 12<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sirva el asado muerto bien caliente.12.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>receta Preparaci\u00f3n:&nbsp;15&nbsp;min Cocci\u00f3n:&nbsp;60 min Dificultad:&nbsp;F\u00e1cil Dosis para:&nbsp;6-8 personas ingredientes Arista 1 kg aproximadamente Caldo de vegetales 700ml Zanahorias 250 gramos Cebolla 250 gramos Aceite de oliva virgen extra 3 cucharadas [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1197","post","type-post","status-publish","format-standard","hentry","category-recetas"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Asado muerto: la receta cl\u00e1sica de un plato sencillo y sabroso - Recetas Simple<\/title>\n<meta name=\"robots\" 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