{"id":196,"date":"2013-01-09T16:43:10","date_gmt":"2013-01-09T16:43:10","guid":{"rendered":"https:\/\/revald.dk\/?p=196"},"modified":"2020-09-19T00:51:27","modified_gmt":"2020-09-19T00:51:27","slug":"196","status":"publish","type":"post","link":"https:\/\/revald.dk\/?p=196","title":{"rendered":"Estragonsv\u00f8bt oksem\u00f8rbrad med parmaskinke"},"content":{"rendered":"<p>6 personer<\/p>\n<ul>\n<li>1 stykke afpudset oksem\u00f8rbrad (ca. 1 kg)<\/li>\n<li>friskkv\u00e6rnet peber<\/li>\n<li>10 friske estragonkviste<\/li>\n<li>75 g parmaskinke (10-12 skiver)<\/li>\n<\/ul>\n<p>L\u00e6g madsnor ud i lange strimler t\u00e6t ved siden af hinanden (ca 10 stk) i hele m\u00f8rbradens bredde. L\u00e6g parmaskinen ud ved siden af hinanden, to og to i forl\u00e6ngelse, s\u00e5 de d\u00e6kker alle snorerne. Drys med peber over parmaskinken. L\u00e6g estragon blade over det hele, j\u00e6vnt fordelt. L\u00e6g m\u00f8rbraden ovenp\u00e5 og fold parmaskinken forsigtigt omkring. Bind snorerne om skinken og s\u00e6t hele m\u00f8rbraden i en 200 grader varm ovn i ca 40 minutter. Temperaturen i m\u00f8rbraden skal v\u00e6re ca 61-62 grader, s\u00e5 bliver den flot lyser\u00f8d. Lad m\u00f8rbraden hvile i mindst 30 min. under et viskestykke inden du sk\u00e6rer den ud. S\u00f8rg for at anrette p\u00e5 varme tallerkener.<\/p>\n<p>G\u00e5r godt sammen med honningsauterede bromb\u00e6r, kartoffelmedaljoner og vildtsauce. Se opskrifter andetsteds.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>6 personer 1 stykke afpudset oksem\u00f8rbrad (ca. 1 kg) friskkv\u00e6rnet peber 10 friske estragonkviste 75 g parmaskinke (10-12 skiver) L\u00e6g madsnor ud i lange strimler t\u00e6t ved siden af hinanden (ca 10 stk) i hele m\u00f8rbradens bredde. L\u00e6g parmaskinen ud ved siden af hinanden, to og to i forl\u00e6ngelse, s\u00e5 de d\u00e6kker alle snorerne. Drys [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":646,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-196","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hovedretter"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/revald.dk\/wp-content\/uploads\/2013\/01\/bb0ea655aab64a39b57b8092b6346a38_470x296_Oksemorbrad-med-estragon-og-spegeskinke.jpg?fit=470%2C296&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/196","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=196"}],"version-history":[{"count":1,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/196\/revisions"}],"predecessor-version":[{"id":647,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/196\/revisions\/647"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/media\/646"}],"wp:attachment":[{"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=196"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=196"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=196"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}