{"id":57582,"date":"2025-12-05T09:09:46","date_gmt":"2025-12-05T09:09:46","guid":{"rendered":"https:\/\/ramadersagrupats.com\/?p=57582"},"modified":"2025-12-05T09:09:46","modified_gmt":"2025-12-05T09:09:46","slug":"coccions-lentes-per-als-dies-freds","status":"publish","type":"post","link":"https:\/\/ramadersagrupats.com\/ca\/2025\/12\/05\/coccions-lentes-per-als-dies-freds\/","title":{"rendered":"Coccions lentes per als dies freds, l&#8217;art del guisat perfecte"},"content":{"rendered":"<section class=\"vc_row wpb_row vc_row-fluid\"><div class=\"wpb_column vc_column_container col-xs-mobile-fullwidth vc_col-sm-12\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"text-block-content hongo-text-block-1 last-paragraph-no-margin\"><h2><strong>La paci\u00e8ncia com a ingredient: quan el temps millora el sabor<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">Amb l\u2019arribada del <strong>fred<\/strong> de novembre, les nostres <strong>cuines<\/strong> recuperen el ritme pausat <strong>de les \u00e0vies.<\/strong> A Ramaders Agrupats, especialistes en talls per a <strong>guisats<\/strong>, veim cada any com canvien les prefer\u00e8ncies: desapareixen les carns per a coccions r\u00e0pides i tornen els talls gelatinosos rics en col\u00b7lagen, ideals per a les coccions lentes que transformen plats humils en extraordinaris. <\/span><span style=\"font-weight: 400;\">Els guisats de cocci\u00f3 lenta s\u00f3n m\u00e9s que una t\u00e8cnica: s\u00f3n una filosofia. Demanen planificaci\u00f3 i respecte pels temps naturals. Cuinar un bon guisat \u00e9s un acte de resist\u00e8ncia cultural.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">La cua de ternera \u00e9s el tall que millor demostra els beneficis d\u2019aquesta t\u00e8cnica. Despr\u00e9s d\u2019hores de cocci\u00f3 suau, es torna tremendament tendre, envoltat d\u2019una salsa gelatinosa i profunda. A Ramaders el tallem en rodanxes gruixades que conserven l\u2019os central per donar sabor.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">La clau \u00e9s un sofregit pacient i una cocci\u00f3 controlada i suau. El plat que proposam \u00e9s la nostra versi\u00f3 del cl\u00e0ssic, amb vi negre mallorqu\u00ed i herbes arom\u00e0tiques de la muntanya.<\/span><\/p>\n<p>&nbsp;<\/p>\n<h2><strong>Recepta: Cua de vedella estofada amb vi negre<\/strong><\/h2>\n<h3><strong>Ingredients<\/strong><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1,5 kg de <a href=\"https:\/\/ramadersagrupats.com\/ca\/producte\/cua-de-vedella\/\">cua de vedella<\/a><\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 cebes grans<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 cabe\u00e7a d\u2019alls<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">3 pastanagues<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 pebrots vermells<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 tom\u00e0tigues madures<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">500 ml de vi negre<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">500 ml de brou de carn<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Llorer, farigola, roman\u00ed<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Farina, oli d\u2019oliva, sal i pebre negre en gra<\/span><\/li>\n<\/ul>\n<h3><strong>Elaboraci\u00f3<\/strong><\/h3>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salpebrar la cua i enfarinar lleugerament, llevant l&#8217;exc\u00e9s .<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">En una cassola \u00e0mplia de ferro, escalfar oli abunant i daurar les peces de cua per tots costats fins que estiguin ben segellades. Treballar en tandes per a no aumentega. Reservar.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">En el mateix oli (que haur\u00e0 pres molt de sabor), escalfar la ceba tallada en juliana a foc mitj\u00e0 durant 10-15 minuts fins que estigui molt tendra i lleugerament daurada. Sofregir la ceba en juliana 10\u201315 min.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Afegir els alls, les\u00a0 pastanagues i pebrots en tira. Cuinar fins 10 minuts m\u00e9s.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Afegir tom\u00e0tiga pelada i picada. Cuinar fins que es desfacin i formin una salsa espessa, uns 15 minuts.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Afegir vi negre i deixar que reduieixi a la meitat, raspant el fons de la cassola per a enlairar els sucs caramel.litzats.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Incorporar la cua, afegir el brou i les herbes arom\u00e0tiques i alguns grans de pebre negre.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">El l\u00edquid ha de cobrir gaireb\u00e9 completament la carn.Si \u00e9s necessari, afegir una mica m\u00e9s de brou. <\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cuinar durant 3\u20134 hores. La cocci\u00f3 ha de ser molt suau, amb tot just un bombolleig.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Comprovar que no s&#8217;assequi. Si \u00e9s necessari, afegir una mica m\u00e9s de l\u00edquid.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Quan la carn se separi de l\u2019os, est\u00e0 llesta.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Llevar l\u2019exc\u00e9s de greix.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Rectificar de sal.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Deixar reposar almenys 30 minuts abans de servir.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Servir amb pur\u00e9 de patata, pur\u00e9 de castanya o amb pa.<\/span><\/li>\n<\/ol>\n<\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"La paci\u00e8ncia com a ingredient: quan el temps millora el sabor Amb l\u2019arribada del fred de novembre, les nostres cuines recuperen el ritme pausat de les \u00e0vies. A Ramaders Agrupats, especialistes en talls per a guisats, veim cada any com canvien les prefer\u00e8ncies: desapareixen les carns per a coccions r\u00e0pides i tornen els talls gelatinosos rics en col\u00b7lagen, ideals per a les coccions lentes que transformen plats humils en extraordinaris. Els guisats de cocci\u00f3 lenta s\u00f3n m\u00e9s que una t\u00e8cnica: s\u00f3n una filosofia. Demanen planificaci\u00f3 i respecte pels temps naturals. Cuinar un bon guisat \u00e9s un acte de resist\u00e8ncia cultural. La cua de ternera \u00e9s el tall que millor demostra els beneficis d\u2019aquesta t\u00e8cnica. Despr\u00e9s d\u2019hores de cocci\u00f3 suau, es torna tremendament tendre, envoltat d\u2019una salsa gelatinosa i profunda. A Ramaders el tallem en rodanxes gruixades que conserven l\u2019os central per donar sabor. La clau \u00e9s un sofregit pacient i una cocci\u00f3 controlada i suau. El plat que proposam \u00e9s la nostra versi\u00f3 del cl\u00e0ssic, amb vi negre mallorqu\u00ed i herbes arom\u00e0tiques de la muntanya. &nbsp; Recepta: Cua de vedella estofada amb vi negre Ingredients 1,5 kg de cua de vedella 2 cebes grans 1 cabe\u00e7a d\u2019alls 3 pastanagues 2...","protected":false},"author":5,"featured_media":57602,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[117,241],"tags":[902,807,812,896],"class_list":["post-57582","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes","category-tipic-mallorqui","tag-cua-de-vedella","tag-gastronomia-local-ca","tag-mallorca-ca","tag-producte-local"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Coccions lentes per als dies freds - Ramaders Agrupats<\/title>\n<meta name=\"description\" content=\"El secret de les coccions lentes amb aquesta recepta de cua de vedella estofada, un guisat perfecte per als dies freds\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ramadersagrupats.com\/ca\/2025\/12\/05\/coccions-lentes-per-als-dies-freds\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Coccions lentes per als dies freds - 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