{"id":1566,"date":"2011-07-06T16:25:23","date_gmt":"2011-07-06T16:25:23","guid":{"rendered":"http:\/\/voyagiste-madagascar.com\/?p=1566"},"modified":"2017-08-31T02:36:06","modified_gmt":"2017-08-31T02:36:06","slug":"boeuf-aux-haricots","status":"publish","type":"post","link":"https:\/\/voyagiste-madagascar.com\/fr\/2011\/07\/06\/boeuf-aux-haricots\/","title":{"rendered":"Recette du boeuf aux haricots"},"content":{"rendered":"

Ingr\u00e9dients (pour 4 personnes) :<\/strong>
\n1 kg de boeuf pour rago\u00fbt en cubes
\n250g de haricot blanc sec (ou 300g de haricot blanc frais)
\n2 tomates italiennes de grosseur moyenne d\u00e9coup\u00e9es en cube
\n3 cuiller\u00e9es \u00e0 soupe d’huile v\u00e9g\u00e9tale
\n1 gros oignon hach\u00e9
\n1 demi-gousse d’ail en pur\u00e9e
\nDemi-cuiller\u00e9e \u00e0 caf\u00e9 de curry
\nCoriandre
\nSel et poivre
\nEau
\n
\nPr\u00e9paration:<\/strong>
\nSi vous utilisez du haricot sec, faites tremper dans 4 volumes d’eau pendant la nuit puis \u00e9goutter avant utilisation. Le haricot frais n’a pas besoin d’\u00eatre tremp\u00e9 et s’utilise tel quel. Vous pouvez aussi utiliser du haricot en bo\u00eete mais ce n’est plus tr\u00e8s malgache \u00e0 ce moment l\u00e0! Dans la cuisine malgache, tout doit \u00eatre frais et pr\u00e9parer longuement avec beaucoup d’amour…<\/p>\n

\"\"<\/p>\n

Dans une casserole, couvrir les haricots d’eau et faire bouillir \u00e0 feu moyen avec un peu de sel. La cuisson est finie quand les graines\u00a0s’\u00e9crasent facilement avec les doigts. Ajouter de l’eau au besoin car il faut que les haricots soient bien tendres. D\u00e8s que les haricots sont cuits, \u00e9teindre le feu m\u00eame s’il reste encore du jus de cuisson.<\/p>\n

En m\u00eame temps, faire cuire la viande dans une autre casserole \u00e0 feu moyen\u00a0en rajoutant de l’eau de temps \u00e0 autre jusqu’\u00e0 ce que ce soit tendre. Saler au go\u00fbt. En g\u00e9n\u00e9ral, le boeuf \u00e0 rago\u00fbt se cuit rapidement. Il ne faut pas que la viande soit trop tendre pour \u00e9viter que \u00e7a s’effiloche quand on m\u00e9lange avec le haricot.\u00a0Une fois la viande cuite et le jus compl\u00e8tement \u00e9vapor\u00e9, \u00a0ajouter l’huile, les oignons et l’ail pendant environ 2 minutes. Ensuite ajouter les tomates, la coriandre\u00a0et le curry puis couvrir. Laisser mijoter pendant 5 minutes environ ou jusqu’\u00e0 ce que les tomates soient attendries. Ensuite, ajouter les haricots cuits avec leur jus dans la viande ainsi saut\u00e9e. Bien m\u00e9langer et rectifier l’assaisonnement (sel et poivre). Rajouter un peu d’eau si vous voulez avoir un peu plus de jus de cuisson.<\/p>\n

Servir avec du riz blanc et de la salade de tomate fra\u00eeche…et un peu pur\u00e9e de piment frais!
\nBon app\u00e9tit! – Mazotoa homana!<\/strong>
\nTruc VM:<\/strong> Les malgaches pr\u00e9f\u00e8rent le haricot frais et de la viande bien grasse pour ce plat. En fait, plus c’est gras, plus c’est bon!<\/p>\n\n

<\/div>","protected":false},"excerpt":{"rendered":"

Ingr\u00e9dients (pour 4 personnes) : 1 kg de boeuf pour rago\u00fbt en cubes 250g de haricot blanc sec (ou 300g de haricot blanc frais) 2 tomates italiennes de grosseur moyenne d\u00e9coup\u00e9es en cube 3...<\/p>\n","protected":false},"author":1,"featured_media":1577,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[143,139,137],"tags":[],"yoast_head":"\nRecette du boeuf aux haricots · Voyagiste Madagascar<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/voyagiste-madagascar.com\/2011\/07\/06\/boeuf-aux-haricots\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette du boeuf aux haricots · Voyagiste Madagascar\" \/>\n<meta property=\"og:description\" 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